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Cheesy Cheeseburger Macaroni Soup with Bacon

Cheeseburger macaroni soup with bacon brings ground beef, tender elbow macaroni, and sharp cheddar together in a creamy, tomato-rich broth. Cooked in a Dutch oven, it gets a crisp bacon finish and a smooth texture from stirring the cheese in off the heat.
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Prep Time 10 minutes
Cook Time 32 minutes
Total Time 42 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 570
Ingredients Equipment Method Notes

Ingredients
  

  • 6 slices bacon
  • 1 lb ground beef 85% lean
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 yellow onion medium, diced
  • 2 cloves garlic minced
  • 0.25 cup all-purpose flour
  • 4 cups low-sodium beef broth
  • 1 can (14.5 oz) diced tomatoes with juices
  • 1 tbsp Worcestershire sauce
  • 1 tsp yellow mustard
  • 1.5 cups elbow macaroni
  • 2 cups whole milk
  • 8 oz sharp cheddar cheese shredded

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. In a 6-quart Dutch oven over medium heat, cook the bacon until crisp, about 8 minutes, turning as needed.
  2. Transfer the bacon to a paper towel-lined plate, crumble when cool, and leave about 1 tablespoon of drippings in the pot.
  3. Add the ground beef, salt, and pepper; cook, breaking the beef into small pieces, until browned and it reaches 160°F, about 6–8 minutes.
  4. Drain excess fat if needed, leaving about 1 tablespoon in the pot.
  5. Stir in the onion and cook until softened, about 4 minutes.
  6. Add the garlic and cook for 30 seconds.
  7. Sprinkle in the flour and stir for 1 minute to coat the beef and vegetables.
  8. Gradually stir in the beef broth.
  9. Add the tomatoes with their juices, Worcestershire sauce, and mustard, then bring the soup to a boil.
  10. Stir in the macaroni and simmer uncovered for 8–10 minutes, stirring occasionally, until the pasta is just tender.
  11. Reduce the heat to low and stir in the milk; warm gently for 2–3 minutes without letting the soup boil.
  12. Remove the pot from the heat and stir in the cheddar until melted.
  13. Mix in the crumbled bacon and serve.

Notes

For a smooth finish, remove the pot from the heat before stirring in the cheddar. Refrigerate leftovers for 3–4 days; freezing is not recommended because the dairy and pasta may change texture. For a gluten-free variation, use gluten-free flour and macaroni.