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This Cheeseburger Mac Soup is the answer to weeknight comfort. Each spoonful tastes like your favorite cheeseburger and mac and cheese all in one cozy bowl. It is a family-friendly recipe that comes together easily, fills you up, and never fails to put a smile on my face especially on a cold night. If you grew up loving cheeseburgers and creamy pasta, prepare for your ultimate mashup.
I started making this soup during a snowy weekend when my kids wanted something warm and cheesy. Since then it has become our go-to when we need comfort in a bowl.
Ingredients
- Lean ground beef: Essential for that classic burger flavor Choose fresh beef with bright pink color and minimal fat for best taste
- Elbow macaroni: Gives that beloved mac and cheese texture Regular or whole wheat elbows both work well
- Cheddar cheese: Brings creaminess and classic cheeseburger taste Shred your own for maximum melt
- Parmesan cheese: Adds a salty rich layer to balance the cheddar Look for freshly grated parmesan for best results
- Chicken broth: Provides a savory backbone to the soup Opt for low sodium to control saltiness
- Heavy cream: Makes the soup luscious and smooth Go for real cream with no thickeners
- Yellow onion: Builds sweet and savory depth Choose firm onions with shiny skin
- Garlic: Brightens the soup and adds an aromatic punch Use fresh cloves for best flavor
- All-purpose flour: Helps thicken the soup slightly Make sure there are no lumps
- Olive oil: Keeps ingredients from sticking and adds subtle flavor Choose extra virgin for a richer taste
- Matchstick carrots: Add color sweetness and a bit of crunch Fresh pre-cut carrots save time
- Paprika: Lends warm color and a gentle smokiness Use sweet or smoked depending on your favorite burger style
- Italian seasoning: Provides a background of herbs for extra dimension Rub between your palms before adding for more aroma
- Onion powder: Enhances onion flavor without overpowering Use fresh and aromatic powder
- Salt: Balances and brightens all the flavors Taste and adjust before serving
- Pepper: Gives a little gentle bite Use freshly ground for more complexity
Step-by-Step Instructions
- Brown the Beef and Onions:
- Drizzle olive oil into a large soup pot and set it over medium-high heat Add the ground beef and diced onions Break up the meat and let it cook for about eight to ten minutes until the beef is deeply browned and the onions have softened The browning step develops the base flavor do not rush it
- Sauté the Garlic and Create the Roux:
- Add the chopped garlic and stir constantly for one minute until the garlic releases its aroma Sprinkle the flour over the mixture and cook for three full minutes stirring the entire time Aim for the flour to absorb the beef juices and lose its raw taste
- Add Liquids and Season:
- Pour in the chicken broth a little at a time while scraping up any bits from the pot base Stir well then add the heavy cream Mix until the soup is smooth and creamy Add paprika Italian seasoning salt onion powder and pepper Continue mixing so the flavors blend in
- Mix in Carrots and Macaroni:
- Toss in matchstick carrots and uncooked elbow macaroni Bring the soup to a low simmer then cover Reduce the heat to low and let everything cook for about twenty minutes Stir every few minutes to make sure nothing sticks and the macaroni cooks evenly
- Finish with the Cheese:
- Take the pot off the heat Once the soup stops bubbling stir in shredded cheddar and parmesan cheese The cheese will melt into a rich creamy sauce Taste and adjust your seasonings Serve piping hot
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My favorite thing to add is an extra handful of cheddar cheese at the finish because the extra stretch and flavor always gets cheers at my table My youngest once declared this soup better than any burger thanks to the gooey melted cheese
Storage Tips
Store leftovers in an airtight container in the fridge for up to four days The pasta may absorb some broth as it sits so add a splash of extra chicken broth when reheating The soup also freezes well just thaw overnight in the fridge before reheating slowly on the stove
Ingredient Substitutions
Try ground turkey or chicken if you prefer a lighter soup Use vegetable broth and vegetarian crumbles for a meatless version You can blend some extra veggies like spinach or bell pepper into the soup without anyone noticing
Serving Suggestions
Ladle this soup into warm bowls and top with extra shredded cheese or chopped dill pickles for a fun cheeseburger twist It pairs beautifully with a green salad or toasted garlic bread My family likes it with a dash of hot sauce for a spicy kick
Recipe Origins
This recipe is inspired by diner-style cheeseburgers and creamy mac and cheese classics It brings together beloved flavors from both for a nostalgic satisfying meal There is something so American and comforting about a dish that feels familiar but brings something a little new to the table
Frequently Asked Questions
- → Can I use other types of meat besides beef?
Yes, ground turkey or chicken work well for a lighter taste and lower fat content.
- → What type of cheese melts best for this dish?
Freshly shredded cheddar gives the smoothest melt, but you can mix in mozzarella or American cheese if preferred.
- → How do I prevent the macaroni from overcooking?
Add the macaroni towards the end and simmer gently; stop cooking when just al dente for best texture.
- → Can I make this soup ahead of time?
Yes, but for optimal pasta texture, cook the macaroni separately and add when reheating.
- → Is it possible to add extra vegetables?
Absolutely—try diced tomatoes, bell peppers, or peas for added color and nutrition.
- → How can I make this dish vegetarian?
Substitute vegetarian crumbles for meat and use vegetable broth to create a meatless version.