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This creamy cheeseburger macaroni soup warms you up inside and out, packing all the classic burger flavors into a steamy bowl. It’s awesome when the weather’s chilly or you just want some hearty food. I whipped this up one rainy Sunday because my crew wanted something cozy, and now it’s our go-to meal for comfy vibes—never any leftovers now!
My kids begged for seconds after the first spoonful. It’s honestly become our fix for fast weeknight meals.
Tasty Ingredients
- Worcestershire sauce: A splash adds some depth—just a little levels things up
- Cheddar cheese: Super creamy, brings bold cheesy flavor. Go for sharp, and grate it yourself if you can.
- Macaroni: Makes the soup hearty. Grab short pasta for the perfect bite.
- Salt and pepper: Gotta have ’em to finish off the flavors. Adjust right at the end.
- Water: Helps get the right consistency so it’s not too thick.
- Beef broth: Builds serious flavor in your soup—use a rich and simple one.
- Garlic: Turns up the savory hit, especially when it’s fresh and minced.
- Onion: Adds sweet savoriness. Pick a firm, shiny one without any green bits.
- Ground beef: This gives you the meaty base. Go for beef with a bit of fat to keep it juicy.
- Olive oil: Stops sticking and gives a hint of flavor. Cold-pressed is extra tasty.
Easy Step-by-Step Guide
- Add cheese and season:
- Switch to low heat. Stir in your grated cheddar and quick dash of Worcestershire. Mix till the cheese melts right in and everything’s nice and creamy.
- Toss in the noodles:
- Add the pasta, bring it all to a gentle boil, then turn the heat down. Let it cook for 8–10 minutes so the noodles are soft but not mushy. Give it a stir here and there so nothing sticks.
- Start the soup base:
- Pour in the beef broth and water, scraping up any caramelized bits—they kick up the flavor.
- Brown the ground beef:
- Crank up the heat and add the ground beef. Break it up as you go and keep cooking till it’s no longer pink. If there’s a lot of fat, just drain a bit so it’s not greasy.
- Sauté garlic:
- Mix in minced garlic and let it cook for half a minute. When you can smell it, you’re good.
- Soften onions:
- Get olive oil hot in your pot over medium-high. Toss in chopped onion and cook a couple minutes till golden and soft. This sets the flavor for everything that comes next.
- Tweak the flavor and serve:
- Taste and add salt or pepper as you like. Ladle into bowls, top with herbs or extra cheese if you want. Dig in while it’s hot!
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Good Stuff to Know
Loads of protein and plenty of energy. It reheats like a dream so you can make it ahead. This is comfort food for all ages. I’m wild about sharp cheddar—it makes each bowl super creamy! At my place, we always race for the last scoop so nobody misses out on that melty cheesy bite.
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Keeping Leftovers Fresh
Cover and store your soup in the fridge—it’ll be good for up to three days. When you warm it up, pour in a splash of broth or water to keep it creamy. Freezes well too! Thaw it and gently rewarm, stirring so it’s smooth again.
Swap Ingredients Easily
No cheddar around? Gouda or Emmental melts in nicely too. To make it vegetarian, just use meatless crumbles with veggie stock. Want more kick? Sprinkle in smoked paprika or a bit of chili powder.
How to Serve
This soup is awesome with crunchy baguette or rustic bread on the side. Sprinkle chopped parsley or green onion if you like a fresh pop. A little dollop of crème fraîche on top tastes extra creamy too.
Bit of Background
Cheeseburger macaroni soup is straight-up comfort food. It mixes old-school American dishes with our noodle obsession. It’s basically a cheeseburger in slurpy form and always brings family and friends together at the table. For us, it means coziness and good company every time.
Common Recipe Questions
- → Can I swap in a different type of pasta?
You bet, try short pastas like penne or fusilli. They soak up all the creamy goodness just right.
- → What's the best way to store leftovers?
Pop it in something with a tight lid and leave it in your fridge. It’ll stay good for about three days and heats up well.
- → Can I freeze this soup?
Absolutely, freeze single servings if you want. Warm it up and splash in a bit more broth if it gets thick.
- → Is there a veggie version?
Trade out the ground beef for lentils or a plant-based substitute to keep all that tasty flavor meat-free.
- → What other cheeses can I try?
Switch it up with Gouda, Edam, or mix a couple of cheeses in for some fun variety.