Description
Cheeseburger Macaroni Soup is a creamy, comforting one-pot meal combining the savory flavors of a classic cheeseburger with tender macaroni noodles in a rich, cheesy broth. Perfect for a cozy dinner, this soup blends ground beef, garlic, onions, and a blend of cheeses with a hint of paprika and Italian seasoning for a hearty, satisfying dish.
Ingredients
Scale
Meat and Oils
- 2 tablespoons Olive Oil (Can substitute with butter.)
- 1 pound Ground Beef (Can substitute with ground turkey or chicken.)
Vegetables and Aromatics
- 1 medium Yellow Onion (Shallots can be used as a substitute.)
- 2 cloves Garlic (Minced for best flavor.)
- 1 cup Matchstick Carrots (Fresh or frozen)
Dry Ingredients
- 1/4 cup All-Purpose Flour (Cornstarch can be used as a gluten-free alternative.)
- 1.5 cups Uncooked Macaroni Noodles (Any small pasta shape can be substituted.)
Liquids and Seasonings
- 4 cups Chicken Broth (Vegetable broth can be a vegetarian option.)
- 1 cup Heavy Cream (Can substitute with half-and-half or whole milk.)
- Salt, to taste
- Pepper, to taste
- 1 teaspoon Onion Powder (Use to taste.)
- 1 teaspoon Italian Seasoning (Use according to flavor preference.)
- 1 teaspoon Paprika (Adds mild heat and color.)
Cheeses
- 1 cup Shredded Cheddar Cheese (Classic cheeseburger flavor.)
- 1/2 cup Shredded Parmesan Cheese (Can substitute with Pecorino Romano.)
Instructions
- Heat the Oil: In a large pot, warm 2 tablespoons of olive oil over medium-high heat until it begins to shimmer, indicating it’s hot enough for cooking.
- Brown the Beef and Onion: Add 1 pound of ground beef and 1 diced yellow onion to the pot. Cook for 5 to 7 minutes, stirring occasionally, until the beef is browned and the onions are softened and tender.
- Sauté Garlic: Stir in 2 minced garlic cloves and sauté for about 1 minute until fragrant, being careful not to burn the garlic.
- Add Flour: Sprinkle 1/4 cup of all-purpose flour over the mixture, stirring constantly for 2 to 3 minutes to cook off the raw flour taste and to form a roux that will thicken the soup.
- Add Broth and Cream: Gradually pour in 4 cups of chicken broth while stirring constantly to prevent lumps. Then add 1 cup of heavy cream along with salt and pepper to taste, 1 teaspoon each of onion powder, Italian seasoning, and paprika. Stir well to combine.
- Add Carrots and Macaroni: Stir in 1 cup of matchstick carrots and 1.5 cups of uncooked macaroni noodles. Bring the mixture to a boil and continue boiling for 1 minute.
- Simmer the Soup: Cover the pot and reduce the heat to low, allowing the soup to simmer gently for 20 minutes until the macaroni is tender and flavors have melded.
- Add Cheese: Remove the lid and stir in 1 cup of shredded cheddar cheese and 1/2 cup of grated parmesan cheese. Stir until the cheeses are fully melted and the soup is creamy.
- Serve: Ladle the hot soup into bowls and enjoy the comforting, creamy cheeseburger macaroni flavor.
Notes
- Substitute ground turkey or chicken for a lighter meat option.
- Use cornstarch instead of flour for a gluten-free version.
- Vegetable broth can replace chicken broth for a vegetarian variation.
- Half-and-half or whole milk can replace heavy cream for a lighter soup.
- Any small pasta shape can substitute the macaroni noodles.
- Add extra vegetables like peas or corn for more texture and nutrition.
