Before we jump into bubbling pots of cheesy, meaty goodness, let me just say—thank you for being here. ❤️ Whether you’re visiting for dinner inspiration or hunting down your next family-favorite soup, I’m so happy you’re here. And if you’ve never made Cheesy Beef Macaroni Soup before… prepare to fall in love at first spoonful.
This soup is everything you crave when the weather turns chilly or when comfort food is calling: hearty ground beef, tender pasta, melty cheese, and that tomato-rich base that feels like a hug in a bowl. Simple enough for busy weeknights, but satisfying enough to make you feel like you really cooked.
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🥣 Why You’ll Love This Soup
Here’s what makes this Cheesy Beef Macaroni Soup a weeknight hero:
- ✅ Simple ingredients from your pantry
- ✅ Ready in under an hour
- ✅ Ultra kid-friendly and adult-approved
- ✅ One-pot meal — fewer dishes, more flavor
- ✅ Easy to customize to your tastes
It’s the kind of dish that disappears quickly—seconds (and thirds) are pretty much guaranteed.
🤤 What It Tastes Like
Imagine your favorite beefy tomato soup had a love child with cheesy mac & cheese. That’s this soup.
- Savory and rich from the beef and broth
- Cheesy and creamy with every bite
- Balanced with tomato tang and Italian herbs
- Pasta that holds up, soaking in all that flavor
🌟 Health & Comfort Benefits
- Protein-packed from the ground beef
- Kid-friendly and budget-friendly
- Can be made dairy-free or gluten-free with simple swaps
- Comfort food classic with built-in veggies (hello tomatoes and garlic!)
It's the soup equivalent of a warm blanket and fuzzy socks. 🧦
🛒 Ingredients You’ll Need
To create this creamy, dreamy soup, gather the following:
Core Ingredients:
- 1 lb ground beef (or ground turkey, chicken, or plant-based crumbles)
- 1 small onion, diced
- 2–3 garlic cloves, minced
- 4 cups beef broth
- 1 can (14.5 oz) diced tomatoes
- 1 can (8 oz) tomato sauce
- 1½ cups elbow macaroni, uncooked
- 2 cups shredded cheddar cheese
- 1 tsp Italian seasoning
- Salt and pepper, to taste
Optional Add-ins:
- 🥕 Chopped carrots or bell peppers
- 🍄 Sautéed mushrooms
- 🌶 Jalapeño for heat
- 🥬 Spinach or kale, stirred in at the end
🧰 Tools You’ll Need
- Large soup pot or Dutch oven
- Wooden spoon or spatula
- Measuring cups & spoons
- Cheese grater (if shredding fresh cheese)
👩🍳 Step-by-Step Instructions
Step 1: Sauté the Aromatics
In a large soup pot, heat a drizzle of oil over medium heat. Add the diced onion and cook for 2–3 minutes until softened. Stir in garlic and cook for another minute.
Step 2: Brown the Beef
Add the ground beef to the pot. Cook, breaking it up with your spoon, until browned and fully cooked. Drain excess fat if needed.
Step 3: Build the Base
Stir in beef broth, diced tomatoes (with their juice), tomato sauce, Italian seasoning, salt, and pepper. Bring to a simmer.
Step 4: Add the Pasta
Stir in the uncooked elbow macaroni. Reduce heat slightly and simmer for about 10–12 minutes, stirring occasionally, until the pasta is tender.
💡 If the soup gets too thick as the pasta cooks, just add a splash more broth or water.
Step 5: Stir in the Cheese
Once the pasta is cooked, reduce heat to low and stir in the shredded cheddar cheese. Stir until melted and fully combined into the soup. The texture should be creamy and cheesy!
Step 6: Taste and Serve
Taste and adjust seasoning as needed. Serve hot, garnished with extra shredded cheese or fresh parsley if desired.
🥗 What to Serve With Cheesy Beef Macaroni Soup
Pair this hearty soup with:
- Garlic bread or crusty sourdough
- Side salad with balsamic vinaigrette
- Steamed green beans or roasted broccoli
- Grilled cheese sandwich (double the comfort!)
Or just enjoy it on its own—this is a complete, one-pot meal!
🧊 Storage & Leftovers
This soup tastes even better the next day!
- Fridge: Store in an airtight container for up to 4 days
- Freezer: Freeze for up to 2 months (cool completely before storing)
- To Reheat: Warm gently on the stove or microwave in 30-second intervals, stirring in a splash of broth if needed
💡 Tips for Success
- Use freshly shredded cheese — pre-shredded can be grainy when melted
- Want it creamier? Add a splash of heavy cream or half-and-half
- Make it spicy: Stir in hot sauce or a dash of crushed red pepper
- Need it gluten-free? Use GF pasta and check labels on broth and seasonings
- Going meatless? Sub in lentils or vegan meat crumbles
❓ Frequently Asked Questions
Can I make this in a slow cooker?
Yes! Brown the beef and aromatics first, then add all ingredients except the cheese and pasta to the slow cooker. Cook on low for 4–5 hours. Stir in pasta and cook on high for 20–30 mins. Add cheese at the end.
Can I freeze it?
You can, but the pasta may soften upon reheating. If freezing, consider cooking the pasta separately and adding it fresh when you reheat.
Can I make it ahead?
Absolutely! This soup reheats beautifully and thickens slightly overnight, which many people love. Add a splash of broth if it gets too thick.
🧮 Approximate Nutrition (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~420 kcal |
| Protein | 24g |
| Carbs | 30g |
| Fat | 22g |
| Fiber | 3g |
| Sodium | 680mg |
Nutrition values are estimated and may vary based on specific ingredients used.
📝 Final Thoughts
There’s just something about a pot of Cheesy Beef Macaroni Soup simmering on the stove that makes everything feel right. It’s nostalgic, satisfying, and guaranteed to bring people together at the table.
So the next time you’re craving comfort food, skip the takeout — grab your pot, a block of cheese, and a little love… and stir up something special. 💛
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Cheesy Beef Macaroni Soup
Ingredients
Method
- In a large soup pot, heat a drizzle of oil over medium heat. Add the diced onion and cook for 2–3 minutes until softened. Stir in garlic and cook for another minute.
- Add the ground beef to the pot. Cook, breaking it up with your spoon, until browned and fully cooked. Drain excess fat if needed.
- Stir in beef broth, diced tomatoes (with their juice), tomato sauce, Italian seasoning, salt, and pepper. Bring to a simmer.
- Stir in the uncooked elbow macaroni. Reduce heat slightly and simmer for about 10–12 minutes, stirring occasionally, until the pasta is tender.
- Once the pasta is cooked, reduce heat to low and stir in the shredded cheddar cheese. Stir until melted and fully combined into the soup. The texture should be creamy and cheesy!
- Taste and adjust seasoning as needed. Serve hot, garnished with extra shredded cheese or fresh parsley if desired.
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