Description
Indulge in the ultimate comfort food with this Cheeseburger Macaroni Soup! This one-pot wonder combines the rich, savory flavors of a classic cheeseburger with the creamy goodness of mac and cheese. Tender ground beef, soft vegetables, and elbow macaroni swim in a velvety, cheesy broth that’s simply irresistible. It’s a hearty, satisfying meal that comes together quickly, making it the perfect soulful dinner for any night of the week.
Ingredients
For the Savory Soup Base
1 lb ground beef
1/4 cup (1/2 stick) butter
1 small yellow onion, diced
1 medium carrot, peeled and sliced
1−2 stalks celery, sliced
4 cloves garlic, minced
4 tablespoons all-purpose flour
6 cups chicken or beef broth
For the Creamy, Cheesy Finish
1 cup heavy cream or half and half
16 oz Velveeta cheese, cubed
Seasonings & Pasta
1 teaspoon seasoned salt
1/4 teaspoon black pepper
2 cups uncooked elbow macaroni
Instructions
Brown the Beef and Sauté the Veggies
Melt the butter in a large Dutch oven over medium-high heat. Add the ground beef, seasoned salt, and pepper. Cook, breaking up the meat with a spoon, until it is browned. Add the diced onion, carrot, and celery, and continue to cook for 5-7 minutes until the vegetables have softened. Stir in the minced garlic and cook for one more minute until fragrant.
Build the Broth and Cook the Macaroni
Sprinkle the flour over the beef and vegetable mixture, stirring constantly for one minute to cook out the raw flour taste and create a roux. Gradually pour in the broth while stirring to ensure no lumps form. Bring the soup to a simmer, then add the uncooked macaroni. Cook for 10-12 minutes, or until the pasta is tender, stirring occasionally to prevent sticking.
Make It Creamy and Cheesy
Reduce the heat to low. Slowly pour in the heavy cream, stirring to combine. Add the cubed Velveeta cheese and continue to stir gently until the cheese has completely melted and the soup is smooth and velvety. Serve hot and enjoy immediately.
Notes
Best Cheese for Creaminess: Velveeta is highly recommended for this recipe as it melts into a perfectly smooth and creamy sauce without any graininess. If you must substitute, use a block of American cheese or a combination of cream cheese and shredded cheddar.
Avoid Curdling: Always reduce the heat to low before adding the cream and cheese. High heat can cause dairy to separate or curdle. A gentle, slow melt is key to a perfectly smooth soup.
Storage and Reheating: Store leftover soup in an airtight container in the refrigerator for up to 3 days. The pasta will continue to absorb liquid as it sits. When reheating, you may need to add a splash of broth or milk to thin the soup back to its original consistency. Reheat gently on the stovetop.
Thickening: The flour helps thicken the soup, but the pasta will also release starches that contribute to the final consistency. If you prefer an even thicker soup, you can make a small slurry of cornstarch and water and add it at the end.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: One-Pot, Simmer
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 690
- Sugar: 3
- Sodium: 1756
- Fat: 45
- Saturated Fat: 24
- Unsaturated Fat: 21
- Carbohydrates: 36
- Fiber: 2
- Protein: 28
- Cholesterol: 48
Keywords: cheeseburger soup, macaroni soup, one pot soup, creamy soup, Velveeta soup, ground beef recipe, comfort food, weeknight dinner