Cheeseburger Macaroni Soup Recipe

Introduction

Cheeseburger Macaroni Soup is a comforting and hearty dish that combines tender pasta, savory ground beef, and plenty of rich, melted cheese. Perfect for a cozy dinner, this soup brings all the flavors of a classic cheeseburger in a warm, satisfying bowl.

Ingredients

• 2 tablespoons olive oil (divided)
• 1 pound lean ground beef (93/7, or use ground Italian sausage)
• 5 tablespoons unsalted butter (divided)
• 2-1/4 cups mirepoix (see note 1)
• 1 tablespoon minced garlic
• 1-1/4 cup elbow macaroni
• 1 teaspoon dried basil
• 1 teaspoon dried parsley flakes
• 1/2 teaspoon ground mustard (optional)
• 6 cups chicken broth (or stock)
• 1/3 cup flour
• 3 cups whole milk
• 1/2 cup heavy cream
• Salt and pepper
• 2 cups freshly shredded sharp Cheddar cheese (see note 2)
• 1/3 cup sour cream
• Crusty buttered bread (optional, for serving)

Instructions

1. Step 1: Heat 1 tablespoon olive oil in a large pot over high heat. Add the ground beef, season with 1/2 teaspoon each salt and pepper, and cook until browned and crumbled. Transfer the beef to a bowl and set aside.
2. Step 2: In the same pot, add the remaining 1 tablespoon olive oil and 1 tablespoon butter over medium-high heat. Add the mirepoix, season with 3/4 teaspoon each salt and pepper, and sauté for 7–8 minutes until tender. Stir in the garlic, parsley, basil, and mustard powder, and cook for 1 minute.
3. Step 3: Pour in the chicken broth and bring to a boil. Add the elbow macaroni and cook for 2 minutes less than the package instructions indicate, as the pasta will continue cooking in the soup.
4. Step 4: Meanwhile, in a separate medium pot, melt the remaining 4 tablespoons butter over medium heat. Whisk in the flour constantly for 1 minute to form a roux. Slowly whisk in the milk and cook, stirring often, until the mixture thickens. Reduce heat to low, then whisk in heavy cream and sour cream until smooth.
5. Step 5: Pour the cream mixture and cooked beef into the soup pot. Stir and cook until the soup slightly thickens. Reduce heat to low and gradually add the shredded Cheddar cheese, stirring until melted. Taste and adjust seasoning with additional salt and pepper if needed.
6. Step 6: If the soup is too thin, simmer over slightly higher heat until it reaches your desired thickness. If too thick, stir in extra broth to loosen it.
7. Step 7: Ladle the soup into bowls and serve warm, optionally with crusty buttered bread on the side.

Tips & Variations

• Use ground Italian sausage instead of beef for a spicier flavor.
• Add a dash of hot sauce or smoked paprika for a smoky kick.
• For a lighter version, swap heavy cream for extra milk and use reduced-fat cheese.
• Make the mirepoix ahead of time by chopping onion, celery, and carrots to save prep time.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent scorching. If the soup thickens too much after refrigeration, add a splash of broth or milk while reheating to restore the desired consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, small pasta shapes like shells, ditalini, or small penne work well. Just adjust the cooking time accordingly to keep the pasta tender but not mushy.

Is this soup freezer-friendly?

This soup is best enjoyed fresh, as dairy-based soups can sometimes separate when frozen and reheated. However, you can freeze it in airtight containers; thaw slowly in the refrigerator and reheat gently, stirring well before serving.

Cheeseburger Macaroni Soup Recipe

Print Recipe

★★★★★

4.4 from 71 reviews

Cheeseburger Macaroni Soup is a comforting and hearty dinner soup featuring tender elbow macaroni, savory browned ground beef, and a creamy cheese sauce made with sharp Cheddar. Enhanced with classic seasonings and a blend of mirepoix vegetables, this soup combines the flavors of a cheeseburger in a warm, satisfying bowl perfect for cozy nights.

• Author: Lena
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Soups And Stews
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Meat

• 1 pound lean ground beef (93/7) or ground Italian sausage

Vegetables & Aromatics

• 2–1/4 cups mirepoix (a mix of diced onions, celery, and carrots)
• 1 tablespoon minced garlic

Fats & Oils

• 2 tablespoons olive oil (divided)
• 5 tablespoons unsalted butter (divided)

Dry Ingredients & Seasonings

• 1–1/4 cup elbow macaroni
• 1 teaspoon dried basil
• 1 teaspoon dried parsley flakes
• 1/2 teaspoon ground mustard (optional)
• 1/3 cup flour
• Salt and pepper to taste

Liquids

• 6 cups chicken broth or stock
• 3 cups whole milk
• 1/2 cup heavy cream

Dairy & Cheese

• 2 cups freshly shredded sharp Cheddar cheese
• 1/3 cup sour cream

Optional

• Crusty buttered bread (for serving)

Instructions

1. Brown Beef: Heat 1 tablespoon olive oil in a large pot over high heat. Add the ground beef, season with 1/2 teaspoon each salt and pepper, and cook until browned and crumbled. Once cooked, transfer the beef to a bowl and set aside.
2. Add Veggies: In the same pot, add the remaining 1 tablespoon olive oil and 1 tablespoon butter over medium-high heat. Add the mirepoix, season with 3/4 teaspoon each salt and pepper, and sauté for 7-8 minutes until the vegetables are tender. Stir in the minced garlic, dried parsley, dried basil, and ground mustard powder, cooking for another minute to release their flavors.
3. Add Pasta: Pour the chicken broth into the pot and bring it to a boil. Add the elbow macaroni and cook it for 2 minutes less than the package instructions, as it will continue cooking later in the soup.
4. Make Cream Mixture: In a separate medium saucepan, melt the remaining 4 tablespoons of butter over medium heat. Whisk in the flour constantly for about 1 minute to form a roux. Slowly whisk in the whole milk and cook the mixture, stirring often, until it thickens nicely into a creamy sauce. Reduce the heat to low and whisk in the heavy cream and sour cream until smooth and combined.
5. Finish: Pour the cream mixture and the cooked beef back into the pot with the pasta and vegetables. Stir well and cook on low heat until the soup thickens slightly. Gradually add the shredded Cheddar cheese, stirring continuously until melted and smooth. Taste the soup and adjust the seasoning with additional salt and pepper as needed. If the soup is too thin, increase heat slightly and simmer to the desired thickness; if too thick, add a little broth to loosen it.
6. Serve: Ladle the hot soup into bowls and serve warm. Optionally, pair with crusty buttered toasted bread for a delightful accompaniment.

Notes

• Mirepoix is a classic combination of onions, celery, and carrots diced finely; it adds depth and sweetness to the soup.
• Using freshly shredded sharp Cheddar cheese improves melting and flavor compared to pre-shredded cheese.
• When making the cream mixture, be sure to whisk constantly to avoid lumps and achieve a smooth texture.
• You can substitute ground Italian sausage for beef to add a different flavor profile.
• The ground mustard is optional but adds a subtle tang and depth to the soup.

Keywords: cheeseburger soup, macaroni soup, ground beef soup, creamy soup, comfort food, pasta soup