Description
Cheeseburger Macaroni Soup is a creamy, comforting one-pot meal combining the classic flavors of a cheeseburger with hearty macaroni noodles in a rich, cheesy broth. Perfect for a quick and satisfying dinner in just 30 minutes.
Ingredients
Scale
Meat and Aromatics
- 2 tablespoons Olive Oil (Can substitute with butter)
- 1 pound Ground Beef (Can substitute with ground turkey or chicken)
- 1 medium Yellow Onion (Shallots as a substitute)
- 2 cloves Garlic, minced
Thickening and Broth
- 1/4 cup All-Purpose Flour (Cornstarch can be used as gluten-free alternative)
- 4 cups Chicken Broth (Vegetable broth as vegetarian option)
- 1 cup Heavy Cream (Half-and-half or whole milk can be used)
Seasonings
- Salt, to taste
- Pepper, to taste
- 1 teaspoon Onion Powder
- 1 teaspoon Italian Seasoning
- 1 teaspoon Paprika
Vegetables and Pasta
- 1 cup Matchstick Carrots (fresh or frozen)
- 1.5 cups Uncooked Macaroni Noodles (any small pasta shape)
Cheese
- 1 cup Shredded Cheddar Cheese
- 1/2 cup Shredded Parmesan Cheese (Pecorino Romano as substitute)
Instructions
- Heat the Oil: In a large pot, heat 2 tablespoons of olive oil over medium-high heat until shimmering, preparing the base for browning the meat and vegetables.
- Cook the Beef and Onion: Add 1 pound of ground beef and the diced onion to the pot. Cook for 5-7 minutes until the beef is browned and the onion is tender, stirring occasionally to prevent sticking.
- Sauté the Garlic: Stir in 2 minced garlic cloves and sauté for 1 minute until fragrant, releasing the garlic’s aroma into the dish.
- Add the Flour: Sprinkle 1/4 cup of all-purpose flour over the mixture, stirring continuously for 2-3 minutes. This step helps thicken the soup later.
- Pour in the Broth: Gradually add 4 cups of chicken broth while stirring constantly to avoid lumps and to incorporate the flour smoothly.
- Add Cream and Seasonings: Stir in 1 cup of heavy cream along with salt, pepper, 1 teaspoon onion powder, 1 teaspoon Italian seasoning, and 1 teaspoon paprika to build flavor.
- Add Carrots and Pasta: Mix in 1 cup of matchstick carrots and 1.5 cups of uncooked macaroni. Bring the soup to a boil for 1 minute to start cooking the pasta.
- Simmer: Cover the pot and reduce heat to a low simmer. Cook for 20 minutes to allow the macaroni to soften and flavors to meld perfectly.
- Add Cheeses: Stir in 1 cup shredded cheddar cheese and 1/2 cup grated parmesan until fully melted and incorporated, giving the soup its rich, cheesy texture.
- Serve: Ladle the hot soup into bowls and serve immediately for comforting enjoyment.
Notes
- Substitute ground turkey or chicken for a leaner protein option.
- Use cornstarch instead of flour for a gluten-free alternative.
- Vegetable broth works well if a vegetarian broth is needed.
- Half-and-half or whole milk can reduce fat in place of heavy cream.
- Any small pasta shape can replace macaroni noodles depending on preference.
- Adjust spices such as paprika and Italian seasoning to taste.
- Matchstick carrots can be fresh or frozen based on availability.
