Cheeseburger Macaroni Soup

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Cheeseburger Macaroni Soup brings ground beef, tender macaroni, and plenty of melted cheddar together in one creamy pot.

Matchstick carrots add a little sweetness, while parmesan makes the broth extra rich and savory.

It’s ready in about 40 minutes, so you can get a hearty dinner on the table without a pile of dishes.

Serve it hot and watch everyone go back for another bowl.

Why This Recipe is a Winner!

• It’s a full meal in one bowl. Ground beef, macaroni, carrots, and a creamy, cheesy broth make this soup hearty enough for dinner.
• Everything cooks in one pot. The macaroni simmers right in the soup, which means fewer dishes to wash afterward.
• It’s ready in 40 minutes. You get a cozy, filling dinner without spending all evening in the kitchen.
• It makes eight servings. There’s plenty for a family dinner, with a good chance of leftovers for lunch.

Ingredients You'll Need

• Olive oil: Helps brown the ground beef and soften the onion. You only need a tablespoon to get things started.
• Lean ground beef: Two pounds make this soup hearty and filling. If there’s excess grease after browning, drain it before adding the garlic and flour.
• Yellow onion: Dice one large onion so it softens evenly as the beef cooks.
• Chopped garlic: Adds savory flavor. Let it cook for about a minute after the beef is browned.
• All-purpose flour: Thickens the broth into a creamy soup. Stir it into the beef and cook for about three minutes before adding the liquid.
• Chicken broth: Four cups form the base of the soup and give the macaroni liquid to cook in.
• Heavy cream: Makes the broth rich and creamy. Add it after the chicken broth has thickened.
• Salt and pepper: Season the beef and creamy broth. Taste the finished soup before adding more, since the cheeses also bring salt.
• Onion powder, Italian seasoning, and paprika: Give the soup a little extra depth without adding heat.
• Matchstick carrots: The precut kind from the grocery store saves prep time. They soften as the macaroni cooks and add a touch of sweetness.
• Uncooked macaroni noodles: Add them straight to the pot—there’s no need to boil them separately. Stir the soup occasionally while it simmers so the pasta doesn’t stick.
• Shredded cheddar cheese: Three cups melt into the soup for that classic cheeseburger flavor. Shredding it yourself can help it melt smoothly.
• Shredded parmesan cheese: A third of a cup adds a savory finish. Stir both cheeses in after the soup has finished simmering.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don't miss out on any important tips and tricks!

Step By Step Instructions

 STEP 1: 

To make this soup recipe I started by heating some olive oil in a large Dutch oven over medium-high heat.

Once the oil was hot I added some ground beef to the pot.

 STEP 2: 

I added some diced onions to the pot with the ground beef.

I crumbled the ground beef well and continued cooking until the ground beef was fully browned.

 STEP 3: 

I added some chopped garlic to the pot.

I stirred well and continued cooking for about one minute.

I added some all purpose flour to the pot.

I stirred until all of the ground beef was coated in the flour and continued cooking for about three minutes.

 STEP 4: 

I added some chicken broth to the pot.

I stirred well until the broth thickened.

 STEP 5: 

I added some heavy cream to the pot.

I stirred well again.

 STEP 6: 

I added some salt, pepper, onion powder, paprika and Italian seasoning to the pot.

I stirred the seasoning into the soup.

 STEP 7: 

I brought the soup to a boil.

I added some matchstick cut carrots and uncooked macaroni noodles to the pot.

I stirred well and returned the soup to a boil.

 STEP 8: 

Once the soup was boiling I placed a lid on the pot and reduced the heat to low.

I left the soup to simmer, stirring occasionally to make sure nothing stuck to the bottom of the pot, for twenty minutes.

 STEP 9: 

After twenty minutes I removed the lid from the pot and stirred the contents well.

I added some shredded cheddar cheese and shredded parmesan cheese to the pot.

I stirred until the cheese was melted.

Then the cheesy hamburger macaroni soup was ready to serve.

This thick and creamy soup is packed with cheddar flavour.

If you are looking for a delicious and easy ground beef soup recipe, then you need to try this Cheeseburger Macaroni Soup!

• Drain excess grease from the beef. After browning the ground beef and onion, spoon off any extra grease so the finished soup stays creamy.
• Cook the flour before adding broth. Stir it into the beef for the full three minutes to help thicken the soup and cook off the raw flour taste.
• Add the broth gradually. Pour in a little at a time at first, stirring well to keep the creamy base smooth.
• Stir while the macaroni simmers. Give the soup a good stir every few minutes, scraping the bottom of the pot so the noodles don’t stick.
• Keep the simmer gentle. Once the lid is on, turn the heat to low. A hard boil can cook away too much liquid before the macaroni is tender.
• Add the cheese at the end. Turn off the heat, then stir in the cheddar and parmesan until melted. This helps the cheese blend into the soup without getting grainy.
• Thin leftovers as needed. The macaroni will soak up broth as the soup sits. Add a splash of chicken broth or cream when reheating to bring back that creamy texture.

Substitutions and Variations

• Swap the ground beef: Ground turkey works if you’d like to change up the protein. Brown it fully before continuing with the recipe.
• Use beef broth: Replace the chicken broth with beef broth for a deeper beef flavor. Taste before adding extra salt, since broths vary.
• Try a different pasta shape: Small shells or ditalini can stand in for macaroni. Check the pasta for doneness as it simmers, since cooking times may differ.
• Change the cheese: Sharp cheddar gives the soup a stronger cheesy flavor, while mild cheddar keeps it mellow. You can also replace some of the cheddar with Monterey Jack.
• Add classic burger toppings: Finish each bowl with diced pickles, chopped tomatoes, or crumbled bacon. Add them just before serving so they keep their texture.
• Make it a little spicy: Stir in a pinch of cayenne with the seasonings, or top individual bowls with sliced jalapeños.
• Swap the carrots: Finely diced bell pepper can take their place. Add it with the onion and beef so it has time to soften.
• Lighten the cream: Half-and-half can replace the heavy cream, though the broth will be less rich. Keep the soup at a gentle simmer after adding it.

Frequently Asked Questions

Do I need to cook the macaroni before adding it to the soup?

• No. Add the uncooked macaroni directly to the pot after the soup comes to a boil. It cooks in the broth and cream while the soup simmers.

Can I make cheeseburger macaroni soup ahead of time?

• Yes, but the macaroni will absorb liquid as the soup sits, so it will be thicker the next day. Stir in a splash of chicken broth or cream as you reheat it.

How do I keep the macaroni from sticking to the pot?

• Keep the soup at a gentle simmer and stir it occasionally, making sure to scrape the bottom of the pot. A large, heavy-bottomed pot or Dutch oven also helps it cook evenly.

Why did my cheese turn grainy?

• Cheese can become grainy if it’s added while the soup is boiling. Turn off the heat after the macaroni is cooked, then stir in the cheddar and parmesan until melted.

How should I store and reheat leftovers?

• Store cooled soup in an airtight container in the refrigerator for up to 3 to 4 days. Reheat it gently on the stove or in the microwave, stirring in a little broth to loosen it.

Can I freeze cheeseburger macaroni soup?

• You can, but the macaroni may soften and the creamy broth may separate when thawed. For the best texture, enjoy this soup fresh or refrigerate leftovers.

Cheeseburger Macaroni Soup

Yield: 8 servings

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

If you love the flavors of a classic cheeseburger, this creamy, cheesy Cheeseburger Macaroni Soup will become your new favorite comfort food—ready in just one pot and guaranteed to satisfy every craving! This hearty soup is loaded with ground beef, matchstick carrots, macaroni noodles, cheddar cheese, parmesan cheese, chicken broth and heavy cream.

4.6 Stars (62 Reviews)

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Ingredients

• 1 tablespoon olive oil
• 2 lbs lean ground beef
• 1 large yellow onion, diced
• 1 tablespoon chopped garlic
• ½ cup all purpose flour
• 4 cups chicken broth
• 2 cups heavy cream
• 1 ½ teaspoons salt
• 1 ½ teaspoons pepper
• 1 tablespoon onion powder
• 1 tablespoon Italian seasoning
• ½ teaspoon paprika
• 1 cup matchstick cut carrots ( I buy the precut ones from the grocery store )
• 1 ½ cups uncooked macaroni noodles
• 3 cups shredded cheddar cheese
• ⅓ cup shredded parmesan cheese

Instructions

1. Pour the olive oil into a large pot or Dutch oven over medium-high heat.
2. Once the oil is hot add the ground beef and the diced onions to the pot.
3. Crumble the ground beef well and continue cooking until the beef is fully browned.
4. Add the chopped garlic, stir and continue cooking for about 1 minute.
5. Add the flour, stir well and continue cooking for about 3 minutes.
6. Add the chicken broth and stir until the broth thickens.
7. Add the heavy cream and stir again.
8. Add the salt, pepper, onion powder, Italian seasoning and paprika to the pot and stir well.
9. Bring the soup to a boil and add the carrots and uncooked macaroni noodles.
10. Stir well and return the soup to a boil.
11. Once the soup is boiling, place a lid on the pot and reduce the heat to low.
12. Leave the soup to simmer, stirring occasionally to prevent sticking, for 20 minutes.
13. After 20 minutes remove the lid and stir well. Add the shredded cheddar and parmesan cheese. Stir until the cheese is melted.
14. Serve and enjoy!

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 756Total Fat: 53gSaturated Fat: 28gTrans Fat: 2gUnsaturated Fat: 19gCholesterol: 215mgSodium: 1319mgCarbohydrates: 21gFiber: 2gSugar: 4gProtein: 48g

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