Cheeseburger Macaroni Soup offers a cozy, indulgent spin on two timeless comfort foods—infusing the hearty taste of a cheeseburger with the creamy goodness of macaroni soup. This dish unites savory ground beef, melty cheddar cheese, and tender elbow pasta in a rich, velvety broth that feels like comfort in every bite. It comes together in less than an hour, making it perfect for quick weeknight meals or relaxed weekend cooking.
Why You’ll Love This Recipe Name
You’ll fall head over heels for this Cheeseburger Macaroni Soup because it perfectly balances nostalgic cheeseburger flavor with the indulgence of creamy pasta. It’s loaded with savory ground beef, melting cheddar, and a luscious broth that delivers maximum comfort. Ready in under an hour, it’s also flexible enough for busy weeknights or leisurely weekends. Plus, it’s loved by kids and adults alike—making it an ideal all-around dish that satisfies every appetite.
Ingredients
Here’s a rewritten version of the ingredients list for clarity and style:
- 1 tablespoon olive oil
- 2 pounds lean ground beef
- 1 large yellow onion, finely diced
- 1 tablespoon minced garlic
- ½ cup all‑purpose flour
- 4 cups chicken broth
- 2 cups heavy cream
- 1½ teaspoons salt
- 1½ teaspoons freshly ground black pepper
- 1 tablespoon onion powder
- 1 tablespoon Italian seasoning
- ½ teaspoon paprika
- 1 cup matchstick‑cut carrots (pre‑cut from grocery store)
- 1½ cups uncooked macaroni noodles
- 3 cups shredded cheddar cheese
- ⅓ cup freshly shredded Parmesan cheese
Step‑by‑Step: How to Make Cheeseburger Macaroni Soup
- Begin by heating olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
- Add the ground beef and diced onions, breaking the meat apart as it cooks. Sauté until the beef is browned and the onions have softened.
- Stir in the minced garlic and cook for about 1 minute until fragrant.
- Sprinkle in the all‑purpose flour and stir constantly for about 3 minutes to form a roux.
- Slowly pour in the chicken broth, stirring continuously to ensure the mixture thickens smoothly.
- Add the heavy cream and stir until fully incorporated.
- Season with salt, pepper, onion powder, Italian seasoning, and paprika—stir thoroughly.
- Bring the soup to a rolling boil, then add the matchstick carrots and uncooked macaroni.
- Return to a boil once more, then cover and reduce the heat to low. Let it gently simmer for 20 minutes, stirring occasionally to avoid any sticking.
- Afterward, uncover the pot, stir thoroughly, and blend in the shredded cheddar and Parmesan cheeses until everything is melted and creamy.
- If the soup is thicker than desired, let it simmer a few extra minutes uncovered to reduce or thin with a splash of broth or milk.
Helpful Tips
- Browning the meat properly: Ensure the ground beef is fully browned before adding garlic and other ingredients—this builds deeper flavor.
- Roux consistency matters: When adding flour, cook and stir it long enough to eliminate raw flour taste—about 3 minutes.
- Stir to prevent sticking: Especially once the pasta comes in, stir occasionally during simmering—starch can cause sticking.
- Cheese quality counts: Use freshly shredded cheddar and Parmesan for the best melt and flavor; pre-shredded cheese often contains anti-clumping agents that affect texture.
- Adjust thickness: If it gets too thick, thin with a splash of milk or broth. Too thin? Let it simmer a bit longer uncovered to reduce.
Substitutions And Variations
- Milk over heavy cream: For a lighter version, swap half‑and‑half or whole milk for the heavy cream; texture will be slightly thinner but still creamy.
- Different pasta: Not a fan of macaroni? Shells, cavatappi, or small penne work beautifully too.
- Cheese swaps: Swap cheddar with Gouda, Monterey Jack, or Colby—but keep Parmesan for its depth of flavor.
- Vegetable add‑ins: Stir in diced celery, bell peppers, or frozen peas alongside the carrots for extra veggies.
- Spice kick: Add a dash of cayenne pepper or smoked paprika for a subtle heat upgrade.
Storage Instructions
- Refrigerator: Store leftover soup in a sealed container for up to 3–4 days. Gently reheat on the stovetop over medium-low heat, stirring to keep it creamy—add a splash of broth or milk if needed.
- Freezer: Once fully cooled, transfer leftovers to airtight containers and freeze for up to two months. When ready to serve, thaw overnight in the refrigerator and reheat gently on the stovetop—stirring well to restore its smooth, creamy texture.
Nutritional Information
Here’s a ballpark breakdown per 1-cup serving (estimate for soup without sides):
- Calories: ~420 kcal
- Protein: ~20 g
- Fat: ~28 g (mostly from heavy cream and cheddar)
- Carbohydrates: ~20 g (from macaroni and flour)
- Sodium: Approx. 600–700 mg (depending on broth and cheese)
- Fiber: ~1 g
- Calcium: Good source, thanks to cheese and dairy
Note: These values are general estimates. For precise nutrition, calculate based on your specific ingredients and portion sizes.
Serving Suggestions
- Crusty bread: A warm baguette, garlic toast, or breadsticks are perfect for soaking up this creamy soup.
- Fresh greens: A simple green salad or coleslaw brings a nice crisp, refreshing balance.
- Pickles or tangy slaw: The acidity helps cut through the richness—think dill pickles or a vinegar-based slaw.
- Beverage pairing: A crisp white wine (like Pinot Grigio), sparkling water, or iced tea work beautifully alongside.
Frequently Asked Questions About Cheeseburger Macaroni Soup
Q: Can I make this soup in a slow cooker or Instant Pot?
Absolutely! For the slow cooker, brown the beef and onions first on the stovetop, then transfer everything (except the pasta and cheeses) into the slow cooker and cook on low for 4–6 hours. Add the pasta and cheese in the final 30 minutes. For the Instant Pot, use sauté mode to brown the beef, then pressure cook for 4 minutes. Add cheese after releasing the pressure and stir until melted.
Q: How can I make it lower in fat?
Swap half the heavy cream for milk or half‑and‑half, choose lean beef or even ground turkey, and reduce the cheese amount slightly—using sharp cheddar helps maintain flavor.
Q: My soup is too thick—what do I do?
Just stir in a bit more chicken broth or milk while reheating until you get your desired consistency.
Q: Can I add other mix‑ins?
Absolutely—you can mix in cooked bacon bits, sautéed mushrooms, or even a handful of spinach stirred in at the end for more flavor and nutrition.
Q: Can this be made ahead?
Yes! Prepare the soup up until before adding the cheeses and freeze or refrigerate. When ready to enjoy, thaw (if frozen), reheat gently, stir, then add cheeses right before serving for best texture and taste.
Conclusion
I’m so grateful you’ve taken the time to explore this delightful Cheeseburger Macaroni Soup recipe with me! It’s a creamy, flavorful fusion of two beloved classics—easy to make, wonderfully comforting, and endlessly satisfying. Whether you’re cooking for family, friends, or enjoying a cozy night in, this soup brings together heartwarming taste and effortless preparation. Thank you for being here and sharing in my love for cooking—may each spoonful bring warmth, joy, and a touch of cheesy goodness to your table. Happy cooking, and here’s to many delicious moments in the kitchen!
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Cheeseburger Macaroni Soup
- Total Time: 40 minutes
- Yield: 6–8 servings 1x
Description
Cheeseburger Macaroni Soup is a rich and creamy one-pot comfort food combining ground beef, cheddar, and pasta in a hearty broth.
Ingredients
1 tbsp olive oil
2 lbs lean ground beef
1 large yellow onion, finely diced
1 tbsp minced garlic
½ cup all-purpose flour
4 cups chicken broth
2 cups heavy cream
1½ tsp salt
1½ tsp black pepper
1 tbsp onion powder
1 tbsp Italian seasoning
½ tsp paprika
1 cup matchstick carrots
1½ cups uncooked macaroni
3 cups shredded cheddar cheese
⅓ cup shredded Parmesan cheese
Instructions
- Begin by heating olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
- Add the ground beef and diced onions, breaking the meat apart as it cooks. Sauté until the beef is browned and the onions have softened.
- Stir in the minced garlic and cook for about 1 minute until fragrant.
- Sprinkle in the all‑purpose flour and stir constantly for about 3 minutes to form a roux.
- Slowly pour in the chicken broth, stirring continuously to ensure the mixture thickens smoothly.
- Add the heavy cream and stir until fully incorporated.
- Season with salt, pepper, onion powder, Italian seasoning, and paprika—stir thoroughly.
- Bring the soup to a rolling boil, then add the matchstick carrots and uncooked macaroni.
- Return to a boil once more, then cover and reduce the heat to low. Let it gently simmer for 20 minutes, stirring occasionally to avoid any sticking.
- Afterward, uncover the pot, stir thoroughly, and blend in the shredded cheddar and Parmesan cheeses until everything is melted and creamy.
- If the soup is thicker than desired, let it simmer a few extra minutes uncovered to reduce or thin with a splash of broth or milk.
Notes
This soup thickens as it sits. For reheating, add a splash of milk or broth. Freezes well for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: 1 cup
- Calories: 420 kcal
- Sugar: 4 g
- Carbohydrates: 20 g
- Protein: 20 g