Last week, after a long day of moving boxes into my nephew’s new apartment, we all ended up starving and wiped out. He’s just started his first job out of college, and my husband and I offered to help him settle in. While we were setting up furniture and scrubbing kitchen cabinets, I kept thinking, He has a couch now, but nothing to eat off of. So I promised I’d make dinner for everyone that night—something simple but hearty that didn’t need fancy tools or a full pantry.
I glanced at what we had: ground beef, a couple onions, some leftover chicken broth, pasta, and cheese. I always keep a stash of spices in my bag (it’s a mom thing), and thankfully, his fridge had heavy cream from the iced coffee phase he’s in.
Cheeseburger Macaroni Soup came together in that tiny kitchen with two mismatched pans and a single wooden spoon. I browned the meat, stirred in the broth and cream, tossed in a handful of noodles, and watched it bubble into something warm and comforting.
When we sat down on the floor, bowls in hand, my daughter said, “This tastes like something you’d eat after playing outside all day.” And she was right. It was rich, cheesy, and a little nostalgic—exactly what we all needed after a chaotic, exciting day.
Short Description
A rich, creamy soup combining seasoned ground beef, cheddar & parmesan cheese, macaroni, and hearty broth like a cheeseburger turned into a warm, spoonable hug.
Key Ingredients
- 1 tablespoon olive oil
- 2 lbs lean ground beef
- 1 large yellow onion, diced
- 1 tablespoon garlic, chopped
- ½ cup all-purpose flour
- 4 cups chicken broth
- 2 cups heavy cream
- 1½ teaspoons salt
- 1½ teaspoons black pepper
- 1 tablespoon onion powder
- 1 tablespoon Italian seasoning
- ½ teaspoon paprika
- 1 cup matchstick-cut carrots
- 1½ cups uncooked macaroni noodles
- 3 cups shredded cheddar cheese
- ⅓ cup shredded Parmesan cheese
Tools Needed
- Large pot or Dutch oven
- Wooden spoon or heat-proof spatula
- Measuring cups and spoons
- Cheese grater (if shredding cheese yourself)
Cooking Instructions
Step 1: Brown the Beef & Onion
Heat olive oil over medium-high heat. Add ground beef and diced onion; crumble and cook until beef is fully browned and onions are translucent, about 6–8 minutes.
Step 2: Add Garlic & Flour
Stir in chopped garlic and cook 1 minute. Sprinkle flour over the mixture and stir continuously for about 3 minutes to cook off the raw flour taste.
Step 3: Add Broth & Cream
Gradually pour in chicken broth, stirring until it thickens slightly. Pour in heavy cream and mix until smooth.
Step 4: Season the Soup
Add salt, pepper, onion powder, Italian seasoning, and paprika. Stir well. Bring to a gentle boil.
Step 5: Add Carrots & Noodles
Stir in matchstick carrots and uncooked macaroni. Return to a boil, then reduce heat to low, cover, and simmer for 20 minutes. Stir once or twice to prevent sticking.
Step 6: Add Cheese & Serve
Remove lid and stir in cheddar and Parmesan cheeses until melted and creamy. Taste and adjust seasoning. Serve hot with crusty bread or a side salad.
Troubleshooting Tip: If the soup feels too thick, stir in extra broth or cream a tablespoon at a time until it reaches your desired consistency.
Why You’ll Love This Recipe
Flavor Explosion: The blend of beef, garlic, cheese, and creamy broth really delivers.
Quick and Easy: Dinner is ready in about 40 minutes with minimal chopping.
Meal-Prep Friendly: Makes plenty for leftovers or lunch the next day.
Kid Approved: Most kids love cheesy noodles in soup form.
Comfort Food with Protein: Hearty and filling without feeling too heavy.
Mistakes to Avoid & Solutions
Not Browning the Beef Properly: Problem: Bland flavor. Solution: Crumble meat thoroughly for even browning.
Skipping the Flour Step: Problem: Thin soup. Solution: Cook the flour 2–3 minutes to form a smooth, lightly browned roux.
Boiling Too Hard After Adding Noodles: Problem: Mushy noodles. Solution: Keep it at a simmer once pasta goes in.
Adding Cheese Too Soon: Problem: Grainy texture. Solution: Stir in cheese off-heat until melted.
Serving and Pairing Suggestions
Serve with crusty garlic bread, tortilla chips, or cheddar biscuits.
Add a crisp green salad dressed with vinaigrette, or a side of steamed broccoli for veggies.
Garnish with fresh chopped parsley or chives for color.
Serve buffet-style in a slow cooker during potlucks—easy and crowd-pleasing.
Storage and Reheating Tips
Refrigerate: Store in airtight containers for up to 4 days.
Freeze: Portion into freezer-safe containers, freeze up to 2 months.
Reheat: Warm gently on the stove over medium-low, stirring often. Add a splash of milk or broth to refresh creaminess.
Avoid Overheating: High heat can curdle the cream or thicken the pasta too much.
FAQs
1. Can I use ground turkey instead of beef?
Yes, for a lighter version, just adjust seasoning since turkey is milder.
2. I don’t want pasta—can I skip it?
Absolutely. You could replace it with cauliflower florets or add extra carrots.
3. Can I use milk instead of heavy cream?
You can, but the soup will be thinner and less rich. Whole milk is a good compromise.
4. Is this gluten-free?
Replace flour with gluten-free blend and use GF pasta to make it safe for Celiac diets.
5. Can I add more vegetables?
Yes, try bell peppers, spinach, zucchini or peas. Just stir them in during the last 10–15 minutes of simmering.
Tips & Tricks
Grate cheese fresh for better melt and flavor.
Stir in a teaspoon of Dijon mustard or a pinch of cayenne for a flavor boost.
Leftovers thicken—thin with a bit of milk when reheating.
Use an immersion blender to blend part of the soup for a creamier texture.
Recipe Variations
1. Bacon Cheeseburger Soup:
Cook 6 strips chopped bacon with the beef and onion, skip flour. Stir bacon bits and cheddar in at end.
2. Taco Mac & Cheese Soup:
Use taco seasoning instead of Italian. Add black beans and corn, swap cheddar for Mexican blend, and finish with lime juice and cilantro.
3. Broccoli-Cheddar Twist:
Add 2 cups chopped broccoli with noodles. Use sharp cheddar and a little extra Parmesan for tangy richness.
4. Mushroom & Swiss Version:
Add sautéed mushrooms and use Swiss cheese in place of Parmesan. Omit paprika and Italian seasoning; add thyme.
5. Skinny Version:
Use half-and-half or whole milk instead of cream. Reduce cheese to 2 cups and add extra veggies to bulk it up.
Final Thoughts
We laughed, we spilled a little soup on the floor, and we had second helpings straight from the pot. That night makes me think a simple, cozy meal which can bring everyone together, even in the middle of a mess.
Cheeseburger Macaroni Soup isn’t fancy, but it fills your belly and your heart in the most effortless way. I’ve made it twice more since then, once on a rainy Sunday and once just because.
Rich, Creamy Cheeseburger Macaroni Soup
Ingredients
- 1 tablespoon olive oil
- 2 lbs lean ground beef
- 1 large yellow onion diced
- 1 tablespoon garlic chopped
- ½ cup all-purpose flour
- 4 cups chicken broth
- 2 cups heavy cream
- 1½ teaspoons salt
- 1½ teaspoons black pepper
- 1 tablespoon onion powder
- 1 tablespoon Italian seasoning
- ½ teaspoon paprika
- 1 cup matchstick-cut carrots
- 1½ cups uncooked macaroni noodles
- 3 cups shredded cheddar cheese
- ⅓ cup shredded Parmesan cheese
Instructions
- Heat olive oil in a pot over medium-high. Add beef and onion; cook until browned and onions are soft, 6–8 minutes.
- Stir in garlic; cook 1 minute. Add flour and stir constantly for 3 minutes.
- Slowly add chicken broth, stirring until slightly thickened. Pour in cream and mix well.
- Add salt, pepper, onion powder, Italian seasoning, and paprika. Stir and bring to a gentle boil.
- Stir in carrots and macaroni. Cover, reduce heat, and simmer for 20 minutes, stirring occasionally.
- Stir in cheddar and Parmesan until melted. Adjust seasoning and serve hot.
