Cheeseburger Macaroni Soup Bowl

This cheesy, savory cheeseburger macaroni soup is comfort food at its finest for busy weeknights, blending everything you love about a classic cheeseburger in one steaming bowl The creaminess from the cheese and pasta, plus the hearty ground beef, brings a satisfying and nostalgic meal to the table in less than an hour

When I first made this for my kids on a brisk fall evening we all ended up having seconds and it instantly became everyone’s go to meal for chilly days

Ingredients

• Olive oil: This helps brown the beef beautifully and prevents sticking Look for extra virgin for best flavor
• Lean ground beef: The main protein giving that cheeseburger base Choose 85 percent lean for good flavor without excess grease
• Yellow onion: Essential for a natural sweetness and depth Select an onion with shiny skin for freshness
• Chopped garlic: Adds big flavor and an irresistible aroma Use fresh or prechopped for efficiency
• All purpose flour: Works as the thickener for a luscious soup base Choose unbleached if possible for better texture
• Chicken broth: Brings savory undertones beef broth also works in a pinch Go with low sodium if you want to control salt
• Heavy cream: Adds rich creaminess and brings all the flavors together A good quality dairy cream makes a difference
• Salt: Essential for boosting all the other flavors Opt for kosher or sea salt
• Black pepper: Adds a gentle heat and balance Always use freshly ground for best taste
• Onion powder: Extra oniony depth to double down on savoriness Find one with no additives for a clean flavor
• Italian seasoning: Provides a subtle savory herbal base Check for a blend with fragrant oregano and basil
• Paprika: Adds gentle smokiness and color Use sweet paprika for a mellow flavor or smoked if you prefer bolder notes
• Matchstick carrots: Offer sweetness and a little texture Precut saves time
• Uncooked macaroni noodles: Form the hearty body of the soup Opt for high quality pasta for a less starchy pot
• Shredded cheddar cheese: Melts into creamy richness Try to get block cheese and shred yourself for best melt
• Shredded parmesan cheese: Brings a salty nutty finish Use real Parmigiano Reggiano if possible

Step-by-Step Instructions

Brown the Beef and Onions:

Pour olive oil into a large pot or Dutch oven and heat over medium high Add the ground beef and diced onions Crumble the beef into small pieces with a spoon Cook until the beef is no longer pink and the onions are translucent This builds the bold flavor and the meat texture should be well browned before moving on

Add Garlic and Flour:

Stir in the chopped garlic and cook for about one minute so it releases aroma Sprinkle in the all purpose flour Stir thoroughly to coat the meat and onions Keep stirring and cook for three full minutes to remove the raw flour flavor and create a roux for thickening

Deglaze and Build the Broth:

Carefully pour in the chicken broth stirring as you go to loosen up any flavorful bits from the bottom The flour will start to thicken the liquid After the broth thickens a bit add the heavy cream and combine thoroughly The soup should look slightly creamy and full bodied

Season the Soup:

Add salt pepper onion powder Italian seasoning and paprika Stir well making sure to evenly distribute the spices This adds all those signature cheeseburger flavors

Cook the Pasta and Carrots:

Bring the soup to a boil over medium high heat Once boiling add matchstick carrots and uncooked macaroni noodles Stir well then return to a boil The carrots add sweetness while the pasta begins to soak up the flavor

Simmer and Thicken:

Place a lid on the pot and reduce heat to low Simmer for 20 minutes which allows the noodles to cook and soup to thicken Stir every five minutes or so to avoid sticking at the bottom

Melt in the Cheese:

Remove the lid and give everything a good stir Gradually add the shredded cheddar and parmesan cheese stirring until fully melted and creamy The soup should be smooth and rich Serve hot for best texture

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You Must Know

One of my favorite parts of making this is stirring in that mountain of cheddar and watching everyone rush to the kitchen as that cheesy aroma takes over the house My son always tries to sneak a taste straight from the pot

Storage Tips

Leftover cheeseburger macaroni soup keeps well in the fridge for up to four days Make sure to store it in an airtight container for best freshness For longer storage freeze in individual portions It reheats best on the stove with a splash of broth or cream to loosen it up since the noodles will thicken overnight

Ingredient Substitutions

This soup is flexible If you do not have heavy cream use half and half or even evaporated milk Turkey or ground chicken work for a lighter version Gluten free macaroni can be swapped in Cheese can be customized with Monterey Jack or Colby jack for something different

Serving Suggestions

Garnish the soup with sliced green onions a sprinkle of extra shredded cheese or some crispy bacon bits Serve it with crusty bread or garlic toast for soaking up the last drop My family likes adding a side salad to keep things lighter

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A Quick Bit of History

Cheeseburger macaroni soup is inspired by the all American love for classic cheeseburgers and comforting childhood pasta dishes It is a creative twist on the popular boxed dinners but with fresher ingredients bigger flavor and that homemade touch that brings everyone back for seconds

Common Recipe Questions

→ What type of beef works best?

Lean ground beef is preferred as it cooks quickly and yields a lighter broth without excess fat.

→ Can different pasta shapes be used?

Yes, elbow macaroni holds up well but other small pasta like shells or ditalini work as tasty alternatives.

→ How can I make it vegetarian?

Swap ground beef for plant-based crumbles and use vegetable broth to maintain savoriness and texture.

→ How to ensure a creamy consistency?

Stir flour thoroughly into the cooked beef before adding liquids, which helps thicken the base evenly.

→ Can leftovers be reheated?

Yes, reheat gently over low heat and add a splash of broth or cream if needed to restore creaminess.