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Cheeseburger Macaroni Soup

Creamy Cheeseburger Macaroni Soup: Comfort in a Bowl

This 30-Minute Creamy Cheeseburger Macaroni Soup is a quick, delicious, and customizable dish that delivers comfort food feels, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 bowls
Course: Soups
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 tablespoon Olive Oil Can substitute with butter.
  • 1 pound Ground Beef Swap for ground turkey for a leaner dish.
  • 1 medium Yellow Onion Diced shallots can be a great alternative.
  • 3 cloves Garlic Fresh guarantees the best taste.
  • 1/4 cup All-Purpose Flour Corn starch serves as a gluten-free alternative.
For the Liquid
  • 4 cups Chicken Broth Vegetable broth works well for a vegetarian option.
  • 1 cup Heavy Cream Half and half or whole milk are perfect substitutes.
For the Seasoning
  • to taste Salt
  • to taste Pepper
  • 1 teaspoon Onion Powder
  • 1 teaspoon Italian Seasoning
  • 1 teaspoon Paprika
For the Veggies & Pasta
  • 1 cup Carrots Fresh or frozen matchstick carrots.
  • 2 cups Macaroni Noodles Replace with any small pasta shape or gluten-free pasta.
For the Cheesy Finish
  • 1 cup Shredded Cheddar Cheese Mixing in different cheeses boosts taste.
  • 1/2 cup Shredded Parmesan Cheese Pecorino Romano makes a tasty substitute.

Equipment

  • large pot

Method
 

Cooking Instructions
  1. In a large pot, pour in a tablespoon of olive oil and heat over medium-high until it shimmers, indicating it’s ready.
  2. Add 1 pound of ground beef along with 1 diced yellow onion to the pot. Cook for 5-7 minutes until browned.
  3. Stir in 3 minced garlic cloves and sauté for 1 minute, until fragrant.
  4. Sprinkle in 1/4 cup of all-purpose flour, stirring constantly for about 2-3 minutes.
  5. Slowly pour in 4 cups of chicken broth while stirring to avoid lumps. Bring to a simmer, about 5 minutes.
  6. Stir in 1 cup of heavy cream along with seasonings to taste. Cook for another 2 minutes.
  7. Incorporate 1 cup of matchstick carrots and 2 cups of macaroni noodles. Bring to a boil for about 1 minute.
  8. Reduce heat to low, cover the pot, and let it simmer for 20 minutes, stirring occasionally.
  9. Remove the lid and stir in 1 cup of shredded cheddar cheese and 1/2 cup of shredded Parmesan cheese until melted.
  10. Ladle the soup into bowls and enjoy immediately while warm.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 20gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 60mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 3gVitamin A: 200IUVitamin C: 2mgCalcium: 250mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days. Freeze portions for up to 3 months, but avoid adding cheese before freezing.

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