Hearty Cheeseburger Macaroni Soup

This comforting cheeseburger macaroni soup is a crowd-pleasing one-pot meal packed with everything you love in a cheeseburger creamy cheese rich beefy flavor and tender pasta in every spoonful. Perfect for chilly nights or when you need something hearty fast it warms everyone at the table and leaves no leftovers behind in my home.

We first tried this soup on a Sunday when my pantry was nearly empty. It instantly became a new family favorite. Now I keep all the ingredients on hand just to whip it up when time is tight or appetites are huge.

Ingredients

• Olive oil: one tablespoon adds richness and helps brown the beef choose a fresh bottle for best flavor
• Lean ground beef: two pounds gives a classic burger taste go for a quality grind for less grease
• Large yellow onion: diced builds a sweet earthy base pick onions with tight skin and no soft spots
• Chopped garlic: one tablespoon enhances depth fresh cloves are best for big flavor
• All purpose flour: one half cup thickens the soup into a satisfying creamy base use unbleached for best texture
• Chicken broth: four cups gives the soup body and savory undertones choose low sodium if you like to control salt
• Heavy cream: two cups makes the soup rich and velvety use real cream for ultimate comfort
• Salt and pepper: one and a half teaspoons each balance and brighten all the flavors use freshly cracked pepper if you have it
• Onion powder: one tablespoon boosts that classic cheeseburger taste look for a fine powder form for smooth mixing
• Italian seasoning: one tablespoon adds herbs that compliment both cheese and beef pick a blend with plenty of oregano and basil
• Paprika: one half teaspoon rounds out the flavor with subtle warmth use a fresh jar for vibrant color and aroma
• Matchstick cut carrots: one cup brings in sweetness and texture precut saves time and ensures even cooking
• Uncooked macaroni noodles: one and a half cups add hearty bite choose classic elbow or your favorite small pasta shape
• Shredded cheddar cheese: three cups melts into luscious creamy goodness buy block cheese and shred at home for best melt
• Shredded parmesan cheese: one third cup adds nutty salty zing grate just before serving for freshest taste

Step-by-Step Instructions

Sauté the Beef and Onions:

Pour olive oil into a large pot or Dutch oven set over medium-high heat. Wait until the oil shimmers. Add the ground beef and diced onions. Break up the beef as it cooks using a spoon or spatula. Continue until the beef is browned and the onions are soft. This usually takes about eight minutes. The beef should have no pink left and onions will be lightly golden. This step sets the deep savory foundation of your soup.

Build the Flavor Base:

Add the chopped garlic to the pot. Stir well and let it cook for about one minute just until the garlic becomes fragrant but not brown. Sprinkle in the flour and stir to coat the mixture evenly. Continue to cook the floury mixture for three minutes stirring constantly so nothing sticks. Cooked flour thickens your broth and gives a rich mouthfeel.

Add Broth and Cream:

Slowly pour in the chicken broth while stirring to dissolve any lumps. Stir steadily until the broth begins to thicken and you see small bubbles. Now add the heavy cream and stir again until fully combined. Cream makes the broth extra luscious so take care to blend it in smoothly.

Season the Soup:

Sprinkle in the salt pepper onion powder Italian seasoning and paprika. Mix well so all the seasonings dissolve into the broth for a balanced layer of flavor. This is where the soup starts smelling irresistible.

Simmer with Veggies and Pasta:

Raise the heat and bring the pot to a firm boil then add the matchstick carrots and uncooked macaroni noodles. Stir everything together well to make sure noodles do not clump. Once boiling again reduce heat to the lowest setting and cover with a lid. Allow the soup to simmer gently for twenty minutes stirring every five minutes to ensure the noodles do not stick to the bottom. This slow simmer melds all the flavors and cooks the pasta just right.

Finish with Cheese:

Remove the lid after twenty minutes and give the soup a solid stir to release any bits from the bottom. Gradually add the shredded cheddar and parmesan cheeses. Stir until melted and smooth transforming the broth into a silky cheese sauce. Taste for seasoning and serve hot with extra cheese if desired.

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Cheddar cheese is always the star for me. There is nothing quite like seeing the cheese melt and stretch as you ladle up a bowl. I remember making this with my niece once we could not stop laughing at her big cheese pulls from the pot.

Frequently Asked Questions

→ Can I substitute ground beef with another protein?

Yes, you can use ground turkey, chicken, or even plant-based ground meat as an alternative to ground beef.

→ How do I prevent the macaroni from overcooking?

To prevent overcooking, add the macaroni to a boiling soup and monitor closely, cooking until al dente or slightly firm to the bite.

→ Can I make this dish ahead of time?

Yes, you can prepare it in advance. Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop, adding extra broth or cream if needed.

→ What vegetables can I add for variation?

You can include diced celery, bell peppers, or spinach for added flavor and nutrition.

→ Can I use a different type of pasta?

Absolutely! Small pasta shapes like shells, rotini, or ditalini work well in this dish.

→ How can I make it gluten-free?

Use gluten-free pasta and substitute the all-purpose flour with a gluten-free alternative, such as cornstarch or rice flour.