Macaroni Cheeseburger Soup combines the savory flavors of a classic cheeseburger with the comforting warmth of a creamy soup. Featuring ground beef, tender elbow macaroni, and melted cheddar cheese, this hearty dish is perfect for cozy family dinners or chilly days when you crave something indulgent yet simple to prepare.
Why You’ll Love This Recipe
- One-Pot Meal: Everything cooks in a single pot, making cleanup a breeze.
- Quick and Easy: Ready in about 30 minutes, it’s ideal for busy weeknights.
- Family-Friendly: The familiar cheeseburger taste appeals to both kids and adults.
- Customizable: Easily adapt the ingredients to suit your dietary preferences or what’s available in your pantry.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 lb ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups beef broth
- 1 can (14.5 oz) diced tomatoes, with juice
- 1 cup uncooked elbow macaroni
- 1 cup shredded cheddar cheese
- 1/2 cup heavy cream (or milk for a lighter option)
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- Salt and pepper, to taste
Directions
- Cook the Beef: In a large pot or Dutch oven, cook the ground beef over medium heat until browned, breaking it up with a spoon. Drain excess fat if needed.
- Add Onion and Garlic: Add the diced onion and cook for 3-4 minutes until softened. Add garlic and cook for another minute until fragrant.
- Add Broth, Tomatoes, and Seasonings: Pour in the beef broth, diced tomatoes with juice, basil, oregano, salt, and pepper. Stir to combine and bring to a gentle simmer.
- Cook the Macaroni: Add uncooked macaroni to the pot and cook for 8-10 minutes, stirring occasionally, until the pasta is tender.
- Add Cheese and Cream: Reduce the heat to low, stir in shredded cheddar cheese and heavy cream (or milk) until melted and creamy.
- Serve: Ladle the soup into bowls, topping with additional cheese, green onions, or crumbled bacon as desired.
Servings and Timing
- Servings: Approximately 6 servings
- Preparation Time: 10 minutes
- Cooking Time: 20 minutes
- Total Time: 30 minutes
Variations
- Spicy Kick: Add a dash of hot sauce or a pinch of red pepper flakes for some heat.
- Bacon Addition: Incorporate crispy bacon bits to enhance the burger-like flavor.
- Vegetarian Option: Use plant-based ground meat and vegetable broth instead of beef.
- Different Cheeses: Experiment with cheeses like Monterey Jack or pepper jack for varied flavors.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat gently on the stovetop over medium heat, stirring occasionally, until warmed through. You may need to add a splash of broth or milk to adjust the consistency.
FAQs
What type of ground beef is best for this soup?
Using 80/20 ground beef provides a good balance of flavor and fat content. For a leaner option, ground turkey or chicken can be substituted.
Can I make this soup gluten-free?
Yes, substitute the elbow macaroni with gluten-free pasta and ensure that all other ingredients, like broth, are certified gluten-free.
How can I thicken the soup if it’s too thin?
If the soup is too thin, you can create a slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water, then stir it into the soup and let it simmer until it thickens.
Can I freeze this soup?
Freezing soups with pasta can result in a mushy texture upon reheating. If you plan to freeze, consider cooking the pasta separately and adding it fresh when reheating.
What can I serve with this soup?
This soup pairs well with crusty bread, garlic bread, or a fresh green salad to balance the richness.
How can I add more vegetables to this recipe?
You can add diced carrots, celery, bell peppers, or even spinach to increase the vegetable content. Sauté them with the onions and garlic for best results.
Is it possible to make this soup in a slow cooker?
Yes, brown the ground beef and sauté the onions and garlic first, then transfer all ingredients except the pasta, cheese, and cream to the slow cooker. Cook on low for 6-7 hours or high for 3-4 hours. Add cooked pasta, cheese, and cream during the last 30 minutes.
Can I use a different type of pasta?
Absolutely, small pasta shapes like shells, rotini, or ditalini work well in this soup.
How do I prevent the cheese from clumping when adding it to the soup?
Ensure the soup is not boiling when adding the cheese. Stir the cheese in gradually over low heat to allow it to melt smoothly.
Can I make this soup dairy-free?
Yes, use dairy-free cheese and substitute the heavy cream with a plant-based alternative like coconut milk or almond milk.
Conclusion
Macaroni Cheeseburger Soup is a delightful fusion of two comfort food classics, offering a rich and satisfying meal that’s easy to prepare. Its versatility allows for numerous variations to suit different tastes and dietary needs. Whether enjoyed on a chilly evening or as a hearty lunch, this soup is sure to become a family favorit
Macaroni Cheeseburger Soup
- Total Time: 30 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
Macaroni Cheeseburger Soup is a creamy, hearty meal that combines the iconic flavors of a classic cheeseburger with the comforting warmth of soup. Perfect for family dinners or cozy nights, this one-pot dish is easy to make, customizable, and a guaranteed crowd-pleaser.
Ingredients
- 1 lb ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups beef broth
- 1 can (14.5 oz) diced tomatoes, with juice
- 1 cup uncooked elbow macaroni
- 1 cup shredded cheddar cheese
- 1/2 cup heavy cream (or milk for a lighter option)
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- Salt and pepper, to taste
Instructions
- Cook the Beef: In a large pot, brown ground beef over medium heat, breaking it up as it cooks. Drain excess fat.
- Sauté Onion and Garlic: Add diced onion and cook for 3-4 minutes until softened. Stir in minced garlic and cook for another minute.
- Simmer Broth and Tomatoes: Add beef broth, diced tomatoes, basil, oregano, salt, and pepper. Bring to a simmer.
- Cook the Pasta: Stir in elbow macaroni and cook for 8-10 minutes until tender.
- Add Cheese and Cream: Reduce heat to low. Stir in shredded cheddar and heavy cream until melted and creamy.
- Serve: Ladle soup into bowls and garnish with extra cheese, green onions, or crumbled bacon, if desired.
Notes
- For a gluten-free version, substitute pasta with gluten-free alternatives.
- Add extra veggies like carrots or spinach for a nutritious boost.
- To freeze, cook the pasta separately and add fresh when reheating.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soups & Stews
- Method: Stovetop
- Cuisine: American
