Pro tips and easy variations
Keeping the heat at a gentle simmer as the pasta cooks is the key to preventing sticking and over‑reduction of the broth. Stir regularly, especially toward the end of pasta cooking, scraping the bottom of the pot as you go.
To keep the cheese silky, always shred your own cheddar and add it slowly over low heat. Boiling after cheese goes in is the fastest way to get a broken or grainy cheese soup, so once the milk and cheese are added, think “warm and gentle,” not “hard simmer.”
Easy variations:
- Bacon Cheeseburger Soup: Cook 4–6 slices of bacon until crisp, crumble, and stir them in when you add the cheese. You can also cook the beef in a bit of the bacon fat for more smoky flavor.
- Loaded Veggie Version: Add bell peppers, corn, extra carrots, spinach, or zucchini along with the pasta to boost color, texture, and nutrition.
- Spicy Jalapeño Cheeseburger Soup: Sauté 1–2 diced jalapeños with the onions and add a pinch of red pepper flakes while browning the meat for a spicy kick.
- Turkey or lightened version: Use ground turkey, a bit less cheese, and 2% milk. Add extra herbs and paprika to keep the flavor big while trimming some richness.
Storage, reheating, and make‑ahead
Like most pasta soups, this one thickens as it sits because the macaroni keeps absorbing liquid, but it reheats well with a small adjustment.
- Refrigerator: Let the soup cool to room temperature, then transfer to airtight containers. Store in the fridge for 3–4 days. Expect a very thick, almost casserole‑like consistency when cold.
- Reheating: Reheat gently on the stovetop over low to medium‑low heat, stirring frequently. Add extra broth or milk a little at a time to loosen it back to your preferred soup consistency. Avoid boiling to protect the dairy and cheese.
- Freezer: If you plan to freeze, slightly undercook the pasta so it doesn’t become mushy when reheated. Cool completely and freeze in portions for up to about 2 months; thaw overnight in the fridge and reheat with added liquid as above.
FAQ
Can I make this ahead for meal prep?
Yes. The soup keeps well for several days in the refrigerator. The pasta will continue to thicken the broth, so plan to add extra liquid when reheating and warm gently on the stove.
What cheese works best besides cheddar?
Cheddar is classic for cheeseburger flavor, but you can mix in Colby Jack, Monterey Jack, or mozzarella for extra melt. Just avoid very aged cheeses that don’t melt smoothly.
Can I use a different pasta shape?
Any small, quick‑cooking shape like small shells, ditalini, or mini rotini works well. Check the package time and simmer until just al dente to keep the pasta from turning mushy.
How can I make it gluten‑free?
Use gluten‑free macaroni and a gluten‑free broth. Cook the pasta gently and check early, as some gluten‑free pastas can soften faster. The rest of the recipe is naturally gluten‑free if your ingredients are verified.
Conclusion and call to action
One-Pot Macaroni Cheeseburger Soup (No Velveeta) brings together savory ground beef, tender pasta, and real cheddar in a creamy, tomato‑kissed broth that tastes like a cozy cheeseburger you can eat with a spoon. It’s fast, flexible, family‑friendly, and uses simple ingredients you probably already have in your kitchen.