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Cheeseburger Macaroni Soup Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://cheflenacooks.com/cheeseburger-macaroni-soup-recipe/