Macaroni Cheeseburger Soup

When the weather turns chilly, nothing beats a warm and hearty bowl of macaroni cheeseburger soup. This dish combines all the flavors of a classic cheeseburger—juicy beef, creamy cheese, and tender pasta—into a rich and comforting soup that the whole family will love.

This recipe is easy to make and incredibly satisfying. Whether you’re looking for a quick weeknight dinner or a cozy meal to enjoy on a lazy weekend, this soup is a must-try!

What Is Macaroni Cheeseburger Soup?

Macaroni cheeseburger soup is a fusion of two beloved comfort foods: the cheeseburger and macaroni and cheese. Instead of being served as a sandwich, the flavors are blended into a rich, creamy broth with beef, pasta, cheese, and seasonings.

This soup is packed with savory goodness, thanks to the browned ground beef, melted cheddar cheese, and a hint of garlic and onion. The addition of macaroni makes it extra hearty, turning it into a one-pot meal that’s both filling and flavorful.

Ingredients Needed for Macaroni Cheeseburger Soup

To make a delicious bowl of macaroni cheeseburger soup, you’ll need the following ingredients:

Main Ingredients:

• 1 lb ground beef (80/20 blend for best flavor)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 4 cups beef broth
• 1 can (14.5 oz) diced tomatoes (optional but adds great flavor)
• 1 ½ cups elbow macaroni
• 2 cups shredded cheddar cheese
• 1 cup heavy cream (or whole milk)
• 2 tbsp butter
• 2 tbsp all-purpose flour (for thickening)
• 1 tsp Worcestershire sauce
• ½ tsp mustard powder (optional but enhances cheeseburger taste)
• ½ tsp smoked paprika
• Salt and pepper to taste

Optional Add-ins for Extra Flavor:

• Diced pickles – for a true cheeseburger experience
• Crumbled bacon – for a smoky twist
• Jalapeños – if you like a little heat
• Chopped bell peppers – for added texture and sweetness

Step-by-Step Cooking Instructions

Preparing the Ground Beef Base

1. In a large Dutch oven or soup pot, heat 1 tbsp of butter over medium heat.
2. Add the chopped onion and sauté until soft (about 3 minutes).
3. Stir in the minced garlic and cook for another 30 seconds.
4. Add the ground beef and cook until browned, breaking it into crumbles. Drain excess grease if necessary.

Making the Creamy Cheese Broth

1. Push the beef to the side of the pot and add the remaining butter.
2. Stir in the flour and cook for 1-2 minutes to remove the raw taste.
3. Gradually whisk in the beef broth, making sure no lumps form.
4. Add the Worcestershire sauce, mustard powder, smoked paprika, salt, and pepper.
5. Bring the mixture to a simmer and let it cook for 10 minutes to develop flavor.

Cooking the Macaroni

1. While the broth is simmering, bring a separate pot of salted water to a boil.
2. Cook the elbow macaroni until al dente (about 1 minute less than package instructions).
3. Drain and set aside.

Combining Everything Together

1. Slowly stir in the heavy cream and shredded cheddar cheese, stirring constantly to melt the cheese.
2. Add the cooked macaroni and stir to combine.
3. Simmer for another 5 minutes, allowing the flavors to meld.
4. Taste and adjust seasonings as needed.

Tips for Making the Best Macaroni Cheeseburger Soup

• Use high-quality cheddar cheese for the best flavor and smooth texture.
• If you want a thicker soup, add an extra tablespoon of flour when making the roux.
• For a richer taste, replace half the beef broth with chicken broth.
• Add a dash of hot sauce if you like a little kick!

Variations and Customizations

Healthier Alternatives:

• Use ground turkey or chicken instead of beef.
• Replace heavy cream with low-fat milk or Greek yogurt.

Keto and Low-Carb Options:

• Skip the macaroni and use cauliflower florets instead.
• Replace flour with xanthan gum for thickening.

Gluten-Free Modifications:

• Use gluten-free pasta.
• Replace all-purpose flour with cornstarch or gluten-free flour.

Serving Suggestions and Pairings

• Serve with crusty bread or garlic toast.
• Top with crispy bacon bits and chopped green onions for added flavor.
• Pair with a simple side salad to balance the richness.

Storage and Reheating Instructions

• Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheat on the stovetop over low heat, adding a splash of milk if needed.
• Freezing is possible, but the cheese and cream may separate upon reheating.

Common Mistakes to Avoid

• Overcooking the pasta – it will become mushy when reheated.
• Using pre-shredded cheese – it doesn’t melt as smoothly.
• Adding cheese too quickly – melt it gradually to prevent clumping.

Frequently Asked Questions (FAQs)

Can I make this soup in a slow cooker?

Yes! Brown the beef first, then add all ingredients (except pasta and cheese) to the slow cooker and cook on low for 4-6 hours. Stir in cheese and cooked pasta before serving.

Can I use Velveeta instead of cheddar?

Yes, Velveeta creates a smoother, creamier texture.

How can I make it spicier?

Add hot sauce, jalapeños, or red pepper flakes.

What’s the best pasta substitute?

Small pasta shapes like shells or rotini work well.

Can I freeze this soup?

It’s possible, but the texture may change. Stir well when reheating.

Macaroni Cheeseburger Soup

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• Author: Isabella Florelle
• Total Time: 40 minutes
• Yield: 6 servings 1x

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Description

If you love cheeseburgers and macaroni, you’ll adore this Macaroni Cheeseburger Soup! It combines juicy ground beef, tender pasta, and a creamy cheese broth into a rich, comforting bowl of goodness. Easy to make and perfect for family dinners, this soup is sure to become a favorite!

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Ingredients

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Main Ingredients:

1 lb ground beef

1 small onion, finely chopped

2 cloves garlic, minced

4 cups beef broth

1 can (14.5 oz) diced tomatoes (optional)

1 ½ cups elbow macaroni

2 cups shredded cheddar cheese

1 cup heavy cream (or whole milk)

2 tbsp butter

2 tbsp all-purpose flour

1 tsp Worcestershire sauce

½ tsp mustard powder

½ tsp smoked paprika

Salt and pepper to taste

Optional Add-ins:

Diced pickles – for a tangy kick

Crumbled bacon – for a smoky twist

Jalapeños – for spice lovers

Bell peppers – for added sweetness

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Instructions

Cook the Ground Beef

Heat 1 tbsp of butter in a large pot.

Add chopped onion and cook until soft.

Stir in garlic and cook for 30 seconds.

Add ground beef and cook until browned, breaking it apart. Drain excess grease.

Make the Cheese Broth

Push the beef aside and melt the remaining butter.

Stir in flour and cook for 1-2 minutes.

Slowly whisk in beef broth, avoiding lumps.

Add Worcestershire sauce, mustard powder, paprika, salt, and pepper. Simmer for 10 minutes.

Cook the Macaroni

In a separate pot, cook macaroni until al dente. Drain and set aside.

Combine Everything

Stir heavy cream and shredded cheese into the soup, melting it gradually.

Add cooked macaroni and mix well.

Simmer for 5 more minutes, then serve hot!

Notes

• Use freshly shredded cheddar for a smoother texture.
• Cook pasta separately to prevent mushy noodles.
• Want extra richness? Replace some beef broth with chicken broth.
• For a thicker soup, add an extra tbsp of flour when making the roux.
• Love spice? Add a dash of hot sauce or red pepper flakes!

• Prep Time: 15 minutes
• Cook Time: 25 minutes