Description
This Creamy Cheeseburger Macaroni Soup combines the savory goodness of a classic cheeseburger with the comforting embrace of creamy macaroni and cheese. It’s a family-friendly dish that’s perfect for chilly evenings or any time you need a culinary pick-me-up.
Ingredients
Scale
- 1 lb lean ground beef (85/15 or 90/10)
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 2 tbsp non-alcohol Worcestershire sauce
- 4 cups beef broth
- 1 cup elbow macaroni pasta
- 1 cup heavy cream or half-and-half
- 1 cup sharp cheddar cheese, shredded
- 1 cup American cheese or Velveeta, cubed
- 1 tsp dry mustard powder
- 1 tsp smoked paprika
- Salt and black pepper to taste
- 1 tbsp olive oil
Instructions
- In a large, heavy-bottomed pot or Dutch oven, heat a tablespoon of olive oil over medium-high heat. Add your ground beef, breaking it up with a spoon. Cook until it’s fully browned and no pink remains, about 5-7 minutes. Carefully drain any excess fat from the pot.
- Reduce the heat to medium. Add the diced onion to the pot with the browned beef. Cook, stirring occasionally, until the onion softens and becomes translucent, about 5-8 minutes. Then, add the minced garlic and tomato paste, stirring constantly for about 1 minute until fragrant.
- Stir in the non-alcohol Worcestershire sauce, dry mustard powder (if using), and any other seasonings like smoked paprika. Cook for another minute, allowing the spices to toast slightly. Season generously with salt and black pepper.
- Pour in the beef broth and diced tomatoes (undrained). Stir well, scraping up any browned bits from the bottom of the pot. Bring the mixture to a gentle simmer over medium heat.
- Once the soup is simmering, add the dry macaroni pasta directly to the pot. Stir well to prevent the pasta from sticking together. Cook according to the package directions for al dente pasta, usually 7-10 minutes, stirring frequently.
- Once the pasta is cooked al dente, reduce the heat to low. Stir in the heavy cream (or half-and-half) and both types of cheese. Stir continuously until all the cheese is completely melted and the soup is smooth and creamy.
- Ladle a small amount into a spoon and taste the soup. Adjust the seasonings as needed, adding more salt, pepper, or even a tiny splash of pickle juice or a dollop of mustard if desired.
- Serve immediately with your favorite toppings.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 35 g
- Saturated Fat: 20 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 100 mg
Keywords: To prevent mushy pasta, consider cooking the macaroni separately and adding it to individual bowls of soup just before serving. For an extra layer of cheeseburger authenticity, stir in a teaspoon of yellow mustard or a small splash of pickle juice at the end.