Description
Cheeseburger Macaroni Soup is a comforting and hearty dish that combines the flavors of a classic cheeseburger with tender macaroni in a creamy, cheesy broth. This recipe features browned ground beef, onions, garlic, and a blend of seasonings simmered with macaroni pasta and finished with a generous amount of cheddar and parmesan cheese, making it a perfect crowd-pleaser for family dinners or gatherings.
Ingredients
Scale
Main Ingredients
- 2 tbsp olive oil
- 4 lbs lean ground beef
- 2 large yellow onions, diced
- 2 tbsp chopped garlic
- 1 cup all-purpose flour
- 8 cups chicken broth
- 4 cups heavy cream
- 3 tsp salt
- 3 tsp pepper
- 2 tbsp onion powder
- 2 tbsp Italian seasoning
- 1 tsp smoked paprika
- 2 cups matchstick carrots
- 3 cups uncooked macaroni
- 6 cups shredded cheddar cheese
- â…” cup shredded parmesan cheese
- 1 tbsp Dijon mustard
- 1 cup chopped pickles
- ½ tsp cayenne pepper
Toppings
- Crumbled bacon
- Sesame seeds
Instructions
- Brown the Beef and Cook Aromatics: In a large pot, heat the olive oil over medium-high heat. Add the ground beef and cook until browned, breaking it apart as it cooks. Once browned, add the diced onions and chopped garlic, cooking until the onions become soft and translucent.
- Add Flour and Liquids: Stir in the all-purpose flour and cook for about 2 minutes to remove the raw flour taste. Gradually pour in the chicken broth while stirring continuously to avoid lumps, followed by the heavy cream. Stir the mixture until it is smooth and well combined.
- Season and Simmer: Add salt, pepper, onion powder, Italian seasoning, smoked paprika, and matchstick carrots to the pot. Stir well and bring the soup to a gentle simmer to allow the flavors to meld and the carrots to soften.
- Cook the Macaroni: Add the uncooked macaroni to the simmering soup. Cook uncovered for 10 to 12 minutes, or until the macaroni is tender but still holds its shape.
- Incorporate Cheese and Final Ingredients: Lower the heat and stir in the shredded cheddar and parmesan cheeses until fully melted and the soup is creamy. Mix in the Dijon mustard and chopped pickles if using, which add a tangy twist and depth of flavor.
- Serve with Toppings: Ladle the soup into bowls and top with crumbled bacon and sesame seeds for added texture and a burst of flavor. Serve hot for a satisfying meal.
Notes
- For a slightly spicier kick, adjust or increase the cayenne pepper according to preference.
- Using lean ground beef keeps the soup from becoming greasy while maintaining rich flavor.
- Dijon mustard and pickles are optional but recommended for authentic cheeseburger flavor.
- To make this recipe gluten-free, substitute all-purpose flour with a gluten-free flour blend or cornstarch.
- Crumbled bacon adds a smoky crunch but can be omitted for a lighter version.
- Leftover soup can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.
