Go Back
A close-up of a bowl of creamy cheeseburger macaroni soup with elbow macaroni, browned ground beef, melted cheddar cheese, and garnished with fresh parsley and green onions on a rustic wooden table.

Cheeseburger Macaroni Soup

Indulge in a hearty fusion of classic cheeseburger flavors and creamy macaroni soup. This one-pot wonder is perfect for cozy dinners, offering a comforting and satisfying meal that the whole family will love.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Servings: 6 People
Course: Main Course
Cuisine: American, European Fusion
Calories: 450
Ingredients Method

Ingredients
  

Meats & Cheeses:
  • 1 lb Ground Beef: Choose lean beef for a hearty yet not overly greasy base.
  • 2 cups Sharp Cheddar Cheese: Freshly grated for optimal melt and flavor; consider adding a sprinkle of Parmesan for extra depth.
Pasta & Dairy:
  • 2 cups Elbow Macaroni: Perfect for capturing every drop of the creamy broth.
  • 1 cup Heavy Cream or Half-and-Half: Ensures a luxuriously smooth texture throughout your soup.
Vegetables & Aromatics:
  • 1 Medium Onion diced: Brings a naturally sweet and savory foundation.
  • 3 Garlic Cloves minced: Enhances the overall aroma and taste.
  • 1 can 14.5 oz Diced Tomatoes: Adds a subtle tang and richness to balance the creaminess.
Liquids & Seasonings:
  • 4 cups Beef or Chicken Broth: A quality broth is key to a well-rounded flavor.
  • 1 tbsp Worcestershire Sauce: Introduces an umami punch that ties the flavors together.
  • 1 tsp Mustard Powder: Offers a slight kick reminiscent of a classic cheeseburger.
  • 1 tsp Paprika plus salt and black pepper to taste: Adjust these to perfectly balance the savory notes.

Method
 

Brown the Ground Beef:
  1. Heat a large Dutch oven or pot over medium-high heat.
  2. Add the ground beef and cook, stirring frequently, until it's browned and no longer pink.
  3. For a leaner dish, drain any excess fat before proceeding.
Sauté Aromatics:
  1. Add diced onions and minced garlic to the beef.
  2. Sauté until the onions become translucent and the garlic is fragrant—this builds a savory base for your soup.
Build the Base:
  1. Stir in the diced tomatoes along with Worcestershire sauce and mustard powder.
  2. Season with paprika, salt, and black pepper.
  3. Allow the mixture to simmer for 3-4 minutes, letting the flavors meld together.
Incorporate the Broth & Pasta:
  1. Pour in 4 cups of beef or chicken broth, bringing the mixture to a gentle simmer.
  2. Stir in the elbow macaroni, ensuring it’s evenly distributed.
  3. Cover the pot and let it cook until the pasta is al dente, about 8-10 minutes.
  4. Stir occasionally to prevent the pasta from sticking.
Finish with Cream & Cheese:
  1. Lower the heat and slowly add in the heavy cream (or half-and-half).
  2. Gradually mix in the sharp cheddar cheese until it melts smoothly into the soup, creating a rich, creamy texture.
  3. Taste and adjust the seasoning if needed.
Final Touches:
  1. Let the soup simmer for another 2 minutes to fully integrate the flavors.
  2. Remove from heat and serve immediately while hot.