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This silky cheeseburger macaroni soup fills you up and wraps you in warmth, packing all that burger goodness into a steamy bowl. It's spot-on for chilly evenings or whenever you're after something deeply tasty. I threw this together on a rainy Sunday when my family needed comfort food. Now, it's one of our go-tos and we always scrape the pot clean.
After one bite, my kids went for seconds. This comfort meal has become our favorite for those hectic weeknights.
Must-have ingredients
- Cheddar cheese: makes it creamy and boosts the cheese flavor. Go for an aged block and grate it yourself if you can.
- Oils: use olive oil to brown everything and stop sticking. A nice cold-pressed oil pops the flavors even more.
- Beef mince: brings the hearty bite. Get beef that's got a little fat for juiciness.
- Garlic: adds depth. Fresh cloves give a real zing.
- Water: helps the soup get the right texture.
- Broth (beef): adds real flavor punch. Grab a rich stock with just basic ingredients if possible.
- Macaroni: makes it thick and satisfying. Use short pasta so every spoonful is packed.
- Onion: smooths out all the flavors. Make sure it's firm and not sprouting.
- Worcestershire sauce: toss in a splash for a snazzy boost.
- Salt and black pepper: finish things off—just add to taste at the end.
Easy-to-follow steps
- Taste and serve:
- Dust with salt and pepper. Ladle into bowls. Add extra cheese or fresh herbs if you're feeling fancy. Eat straight away while it's hot.
- Get that cheese in:
- Turn your heat way down. Stir in all that freshly grated cheddar and a shot of Worcestershire. Mix it well till everything's velvety.
- Time for pasta:
- Tip in the macaroni and crank it to a boil, then drop the heat to simmer. Let it bubble for 8–10 minutes till the pasta's got bite. Give it a stir now and then so nothing sticks.
- Add broth and water:
- Pour in your beef broth and a bit of water. Scrape up all those tasty brown bits stuck to the bottom—they add tons of flavor.
- Brown the beef:
- Toss in your ground beef, breaking it up as you go. Cook until it's fully browned all over. If there's too much fat, drain it off so your soup stays light.
- Sweat the garlic:
- Throw in the chopped garlic. Let it sizzle for around half a minute, just till your kitchen smells amazing.
- Soften the onions:
- Glug some olive oil into your pot and let it get hot over medium-high heat. Add in chopped onion and sweat it for two minutes till soft and just turning gold. This gets all those base flavors going.
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Good to know
Packed with protein and energy. It's easy to make ahead and heat up again. Everyone in the family loves it, big and small. I always use that sharp cheddar for the best creaminess. We usually end up fighting for the last cheesy scoop.
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Keeping it fresh
This soup keeps covered in the fridge about 3 days. If it thickens, just splash in a bit of broth or water when you warm it up and stir gently. It also freezes perfectly—just thaw and warm through gently, stirring so it goes creamy again.
Easy swaps
If cheddar's not in the fridge, grab some tasty gouda or emmental instead. Make it veggie with meatless mince and veggie broth. Want a kick? Add paprika or a pinch of chili powder.
How to serve
This soup is extra good with a crisp baguette or chunky bread. Top with fresh herbs, chopped parsley, or scallions for a pop. Swirl in a spoonful of creme fraiche if you're craving extra creaminess.
A little story
This bean-and-cheese pasta soup really brings together American comfort and a love for big noodle bowls. It's like a cheeseburger you eat with a spoon and always gets our folks gathered 'round. For us, it means cozy nights and hanging out together.
Common Recipe Questions
- → Can I swap in other types of pasta?
Sure thing—short noodles like fusilli or penne work great and soak up that creamy broth perfectly.
- → What's the best way to store leftovers?
Pop any extras into an airtight container. They’ll stay good in your fridge for three days and reheat well.
- → Is this good for freezing?
Go ahead and freeze it in single servings. When you heat it up, add a splash of broth if needed.
- → Any way to make it veggie?
You bet—swap the beef with lentils or any plant-based meat. You'll still get all that bold taste.
- → What other cheese can I use?
If you want to switch it up, try mixing in Gouda, Edam, or any combo of your favorite melty cheeses.