Description
Cheeseburger Macaroni Soup is a rich and creamy one-pot comfort food combining ground beef, cheddar, and pasta in a hearty broth.
Ingredients
Scale
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