Macaroni Cheeseburger Soup Recipe
If you're looking for the ultimate comfort food to serve on a chilly evening, this macaroni cheeseburger soup recipe has you covered. It’s hearty, creamy, and filled with everyone’s favorite flavors. Think cheesy goodness, savory beef, tender macaroni, and a rich, velvety soup base that will have your family asking for seconds!
Ingredients
- 1 lb ground beef
- 1 cup macaroni pasta
- 3 cups chicken broth
- 2 cups milk whole milk works best
- 1 large onion diced
- 2 cloves of garlic minced
- 1 cup shredded cheddar cheese plus extra for topping!
- 2 medium carrots diced
- 1 can diced tomatoes 14 oz
- 1 tbsp butter
- 1 tsp paprika
- ½ tsp chili powder optional, for a spicy kick
- Salt and pepper to taste
Instructions
- Boil a pot of salted water and cook the macaroni pasta until al dente. Once done, drain it, toss with a small drizzle of olive oil to prevent sticking, and set aside.
- In a large stockpot or Dutch oven, brown the ground beef over medium heat. Break it into small crumbles, cooking until no longer pink. Season with a pinch of salt and pepper, then transfer the beef to a bowl and set aside.
- Melt the butter in the same pot. Add the diced onion, garlic, and carrots, and sauté until softened and fragrant, about 5-7 minutes. This forms the flavor-packed base for our soup.
- Add the chicken broth, diced tomatoes, and seasonings, including paprika and chili powder if you like a bit of heat. Stir everything together and bring it to a gentle boil.
- Reduce the heat to low, then pour in the milk and gradually whisk in the shredded cheddar cheese. Keep stirring until the cheese is fully melted into a creamy, rich soup base.
- Stir the cooked ground beef and macaroni into the soup pot. Simmer for 5-10 minutes until everything is warmed through and combined beautifully.
- Once the soup is ready, ladle it into bowls, sprinkle some extra shredded cheddar on top, and maybe a touch of fresh herbs like parsley or chives for added freshness.
Notes
- Don’t Overcook the Macaroni: Cooking the pasta separately helps maintain its texture. Overcooked pasta can turn mushy in the soup!
- Use Freshly Shredded Cheese: Pre-shredded cheese often has anti-caking agents that prevent smooth melting. Invest in a block of cheddar for the creamiest results.
- Double the Recipe for Leftovers: This soup tastes even better the next day! Save yourself time by cooking extra and refrigerating it in an airtight container.
- Freeze for Future Meals: Want a quick meal down the road? Freeze individual portions of the soup (without the macaroni) and reheat later. Simply add cooked pasta after thawing.