When chilly evenings call for a comforting meal, cheeseburger macaroni soup is the perfect answer. This hearty, cheesy soup combines the nostalgic flavors of a classic cheeseburger with tender macaroni, all in one cozy bowl. You’ll love how easy it is to make yet so satisfying to eat.
This cheeseburger macaroni soup recipe is designed to be a family favorite that you can whip up any night of the week. With simple ingredients and straightforward steps, you’ll be enjoying warm comfort food in under an hour.
Why You’ll Love This Recipe
- Combines the rich flavors of cheeseburgers and macaroni into one cozy soup.
- Easy stovetop preparation with everyday ingredients.
- Comforting and filling, perfect for cold weather or busy weeknights.
- Family-friendly and kid-approved flavors.
- Customizable with your favorite cheese and seasonings.
Ingredients
Gather these simple ingredients to create your delicious cheeseburger macaroni soup:
- 1 pound ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 4 cups beef broth
- 1 cup elbow macaroni, uncooked
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1 cup shredded sharp cheddar cheese
- 1/2 cup milk
- 2 tablespoons tomato paste
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh parsley for garnish (optional)
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Servings: 6
- Calories: Approximately 420 per serving
How to Make Cheeseburger Macaroni Soup Recipe Easy Cozy Comfort Food to Make
- Heat olive oil in a large pot over medium heat. Add chopped onion and garlic, sautéing until fragrant and translucent, about 3-4 minutes.
- Add the ground beef to the pot, breaking it apart with a spoon. Cook until browned and no longer pink, about 6-8 minutes. Drain any excess fat.
- Stir in tomato paste, Worcestershire sauce, smoked paprika, salt, and pepper. Cook for 1-2 minutes to develop flavor.
- Add beef broth, diced tomatoes with their juice, and uncooked elbow macaroni. Bring the mixture to a boil, then reduce heat and simmer for 12-15 minutes until the macaroni is tender.
- Lower the heat and stir in the milk and shredded cheddar cheese until melted and smooth. Adjust seasoning as needed.
- Remove from heat and let the soup sit a few minutes to thicken slightly. Serve hot, garnished with fresh parsley if desired.
Tips for the Best Results
- Use sharp cheddar for a bolder, cheesier flavor.
- Simmer the soup gently after adding cheese to prevent curdling.
- Drain excess fat from the beef to keep the soup from becoming greasy.
- For extra creaminess, substitute half-and-half for milk.
- Add a pinch of cayenne pepper if you like a little heat.
Storage and Reheating
Store leftover cheeseburger macaroni soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally to prevent sticking.
This soup also freezes well for up to 2 months. Thaw overnight in the fridge, then reheat slowly, adding a splash of broth or milk if the soup has thickened too much.
Frequently Asked Questions
Can I use a different type of pasta in this soup?
Yes, you can substitute elbow macaroni with other small pasta shapes like shells, ditalini, or small penne. Just adjust the cooking time accordingly to ensure the pasta cooks through.
Is this soup spicy?
This cheeseburger macaroni soup is mild and family-friendly. However, you can add cayenne pepper or a dash of hot sauce if you prefer a spicier kick.
Can I make this soup vegetarian?
To make a vegetarian version, replace the ground beef with plant-based crumbles or diced mushrooms, and use vegetable broth instead of beef broth.
How do I prevent the cheese from clumping when added to the soup?
To avoid clumping, lower the heat before adding cheese and stir continuously until the cheese melts smoothly. Using shredded cheese instead of blocks also helps it melt more evenly.
