Macaroni Cheeseburger Soup
One of the best things about this recipe is how simple it is to make. You don’t need to pull out multiple pots or spend hours in the kitchen.
Equipment
- Large Pot or Dutch Oven
- Wooden Spoon or Silicone Spatula
- Measuring Cups & Spoons
- Cutting board & sharp knife
- Grater
- Ladle
Ingredients
For the Pasta:
- 2 cups elbow macaroni
- 4 cups water or low-sodium broth
- 1 tsp salt
For the Cheeseburger Soup Base:
- 1 lb ground beef
- 1 small onion finely chopped
- 2 cloves garlic minced
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 4 cups milk whole milk makes it extra creamy
- 1 cup heavy cream
For the Cheese:
- 2 cups shredded sharp cheddar cheese
- ½ cup shredded mozzarella cheese
For Flavor & Seasoning:
- 1 tsp mustard Dijon or yellow
- ½ tsp paprika
- Salt and pepper to taste
- Optional: chopped pickles for garnish
Instructions
Cook the Pasta
- Bring 4 cups of water or broth to a boil in a large pot.
- Add 1 tsp salt and the macaroni.
- Cook according to package instructions until al dente, usually 7–8 minutes.
- Drain the pasta and set aside.
- Pro tip: Save a small cup of pasta water before draining—it can help loosen the soup later if it gets too thick.
Brown the Beef
- In the same large pot, add the ground beef over medium heat.
- Break it apart with a wooden spoon as it cooks.
- Once mostly browned, add the chopped onion and garlic.
- Cook until the beef is fully browned and the onions are soft, about 5–6 minutes.
- Pro tip: Don’t skip browning the beef—it adds a deep, savory flavor that’s the base of this soup.
Make the Roux (Cheese Base)
- Push the beef mixture to the side or remove briefly.
- Add 3 tbsp butter to the pot and let it melt.
- Sprinkle in 3 tbsp flour and whisk constantly for 1–2 minutes until it’s lightly golden.
- Pro tip: Whisk continuously to prevent lumps and get a smooth, creamy base.
- Gradually pour in 4 cups milk and 1 cup heavy cream, whisking as you go.
- Bring to a gentle simmer until the mixture thickens slightly, about 5 minutes.
Add the Cheese
- Reduce heat to low and stir in 2 cups cheddar and ½ cup mozzarella.
- Stir until fully melted and creamy.
- Pro tip: Add the cheese slowly and off the highest heat to prevent it from separating.
Combine Everything
- Add the cooked macaroni back to the pot.
- Stir in mustard, paprika, and salt & pepper to taste.
- Let the soup simmer for 2–3 more minutes, stirring occasionally to combine flavors.
Serve & Garnish
- Ladle the soup into bowls.
- Optional: sprinkle with chopped pickles, extra shredded cheese, or a dash of paprika for color.
- Serve warm and enjoy!
Notes
Nutritional Value (per serving, approximate):
- Calories: 480–520 kcal
- Protein: 22–25 g
- Carbohydrates: 38–42 g
- Fat: 26–30 g
- Saturated Fat: 13–15 g
- Fiber: 2–3 g
- Sugar: 6–8 g
- Sodium: 780–900 mg
- Calcium: 20–25% DV