Ingredients
- 1 lb ground beef (or ground turkey)
- 1 medium onion, diced
- 1/2 cup diced tomatoes (canned or fresh)
- 2 cups beef broth (or chicken/vegetable broth)
- 2 cups elbow macaroni, uncooked
- 1 cup shredded cheddar cheese
- 1 cup milk (whole, 2%, or non‑dairy)
- Salt and pepper, to taste
Optional add‑ins
- 2 cloves garlic, minced
- 1 teaspoon paprika (smoked or sweet)
- 1 cup frozen peas or carrots (or mixed veggies)
- 2 tablespoons fresh herbs, chopped (parsley or chives)
Ingredient notes
Ground beef (or turkey)
Ground beef brings classic cheeseburger flavor and richness; ground turkey lightens things up but still absorbs the seasonings and cheese nicely. Using something in the 85–93% lean range gives you good flavor without excessive grease that needs heavy draining.
Broth and tomatoes
Beef broth leans into the burger flavor, but chicken or vegetable broth work if that’s what you have. A small amount of diced tomatoes adds brightness and a little acidity, helping balance the richness from beef, cheese, and milk.
Elbow macaroni
Elbows are classic for cheeseburger macaroni because they cook quickly and trap cheesy broth in their curves. Other small shapes like shells, ditalini, or small rotini also work if you keep an eye on cook time.
Cheddar cheese and milk
Freshly shredded cheddar melts more smoothly than bagged shreds coated with anti‑caking starch, which can make soups grainy. Whole milk gives the creamiest texture, but 2% or unsweetened non‑dairy milk can be used with gentle heat.
Optional aromatics and veggies
Garlic, paprika, and frozen vegetables layer in more flavor and color without complicating the cooking process; they go in with the macaroni so everything cooks at once. Fresh parsley or chives at the end brighten each bowl.
Step‑by‑step instructions
Brown the beef
Set a large pot or Dutch oven over medium‑high heat. Add the ground beef and diced onion, seasoning lightly with salt and pepper. Cook, breaking the meat apart with a spoon, until the beef is browned and no longer pink, 5–7 minutes. If there is a lot of fat, drain off the excess, leaving a thin layer for flavor. If you’re using very lean meat, you can add a teaspoon of oil at the start to help with browning.
If using garlic, add the minced garlic in the last minute of browning and cook just until fragrant, stirring so it doesn’t burn.
Add tomatoes and broth
Stir in the diced tomatoes. Pour in the beef broth (or your chosen broth), scraping up any browned bits stuck to the bottom of the pot as you stir; those bits add deep, savory flavor to the soup. Bring the mixture up to a gentle boil over medium‑high heat.
Cook the macaroni (and optional veggies)
Once the broth is gently boiling, stir in the 2 cups of uncooked elbow macaroni. If you’re using paprika and frozen peas, carrots, or mixed veggies, add them now so they cook with the pasta. Reduce the heat to a medium simmer and cook, stirring occasionally, for about 7–8 minutes, or until the pasta is just al dente. Keeping the heat at a gentle simmer prevents the pasta from sticking to the bottom and helps it cook evenly.
Add the cheese and milk
When the macaroni is al dente, turn the heat down to low. Stir in the milk, then gradually add the shredded cheddar cheese a handful at a time, stirring constantly until each handful is melted before adding the next.
This slow addition over low heat is important: it lets the cheese emulsify with the starchy broth and milk so the soup turns smooth and creamy instead of clumpy or grainy, even without Velveeta. Avoid letting the soup boil once you add the milk and cheese.
Adjust consistency
Check the consistency of the soup. If it seems too thick—macaroni absorbs liquid quickly—add a splash or two of extra broth or milk and stir until it loosens to your liking. If it feels too thin, let it simmer gently for another couple of minutes, stirring often, to let the pasta release more starch and thicken the broth.
Season and serve
Taste and adjust seasoning with more salt and freshly ground black pepper. If you like a stronger “cheeseburger” note, you can add a small pinch of smoked paprika or even a tiny splash of pickle juice or vinegar at the end for tang, though this is optional.
Ladle the soup into bowls and garnish with chopped fresh parsley or chives if you’re using them. Serve hot.