Name: Macaroni Cheeseburger Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 lb ground beef.; 1 small onion, diced.; 2 cloves garlic, minced.; 1 large carrot, diced.; 1 stalk celery, diced.; 4 cups beef broth.; 2 cups elbow macaroni.; 1 1/2 cups shredded sharp cheddar cheese.; 1 cup shredded mozzarella cheese.; 2 cups milk.; 1/2 cup heavy cream.; 2 tbsp all-purpose flour.; 1 tbsp olive oil.; 1/2 tsp smoked paprika.; 1/2 tsp mustard powder.; Salt and pepper to taste.; 2 tbsp chopped fresh parsley (optional, for garnish).

This One-Pot Macaroni Cheeseburger Soup is a fantastic option for a quick and satisfying dinner. It brings together the flavors of a cheeseburger with tender macaroni, all in a creamy, cheesy broth. Ready in just 30 minutes, this meal is easy to make and perfect for busy weeknights. Serve with crusty bread or crackers for a cozy meal the whole family will love.

This One-Pot Macaroni Cheeseburger Soup is the ultimate comfort food, perfect for a quick and cozy weeknight dinner. Featuring tender macaroni, ground beef, and a blend of cheddar and mozzarella cheeses, it’s creamy, hearty, and packed with flavor.

INGREDIENTS

Ground beef: 1 lb, adds a savory, hearty base to the soup.

Onion: 1 small, diced, for a subtle sweetness and aromatic flavor.
Garlic: 2 cloves, minced, enhancing the savory notes of the soup.
Carrot: 1 large, diced, adding natural sweetness and color.

Celery: 1 stalk, diced, providing a balance and subtle crunch.
Beef broth: 4 cups, for a rich and flavorful soup base.
Elbow macaroni: 2 cups, the perfect pasta choice for a comforting, thick texture.

Sharp cheddar cheese: 1 1/2 cups, shredded, for bold, cheesy goodness.
Mozzarella cheese: 1 cup, shredded, for creamy, melty texture.
Milk: 2 cups, used to make the cheese sauce smooth and rich.
Heavy cream: 1/2 cup, adding extra creaminess to the soup.

All-purpose flour: 2 tbsp, for thickening the cheese sauce.
Olive oil: 1 tbsp, used for browning the beef and sautéing vegetables.
Smoked paprika: 1/2 tsp, for a hint of smoky flavor.
Mustard powder: 1/2 tsp, to add a slight tang and depth.

Salt and pepper: To taste, for seasoning the soup perfectly.
Fresh parsley: 2 tbsp, chopped, optional for garnish and a pop of color.

INSTRUCTIONS

Step 1: Brown the Beef: In a large pot, heat the olive oil over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks. Drain any excess fat if necessary.
Step 2: Add Vegetables: Stir in the diced onion, minced garlic, diced carrot, and diced celery. Cook for 4-5 minutes until the vegetables are softened and fragrant.
Step 3: Add Broth and Pasta: Pour in the beef broth and bring the mixture to a boil. Add the elbow macaroni, reduce the heat to a simmer, and cook for about 8-10 minutes, stirring occasionally, until the pasta is al dente.
Step 4: Make the Cheese Sauce: In a small bowl, whisk together the milk, heavy cream, and flour until smooth. Slowly pour this mixture into the pot, stirring continuously to avoid lumps. Simmer for 2-3 minutes until the soup thickens slightly.
Step 5: Add the Cheese: Stir in the shredded cheddar and mozzarella cheeses, smoked paprika, mustard powder, salt, and pepper. Continue stirring until the cheese is fully melted and the soup becomes creamy and smooth.
Step 6: Serve: Ladle the soup into bowls and garnish with fresh parsley if desired. Serve warm with crusty bread or crackers for dipping.

Serving and Storage Tips

Serving Suggestions: Enjoy this soup warm, garnished with fresh parsley for a pop of color and flavor. It pairs well with crusty bread, garlic toast, or a simple side salad.

Leftover Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk or broth if needed to maintain a creamy consistency.
Freezing Tips: Due to the dairy content, freezing this soup is not recommended as it may affect the texture. However, if you do choose to freeze, reheat slowly and stir well to help the ingredients blend back together.

Helpful Notes

Make it Healthier: Substitute ground turkey or chicken for the beef, and use reduced-fat cheese to lighten up the dish.
Flavor Boost: Add a dash of hot sauce or a sprinkle of cayenne pepper for a spicy kick.

Thicker Consistency: For a thicker soup, let it simmer a bit longer after adding the cheese, or add an extra tablespoon of flour to the milk mixture.

Tips from Well-Known Chefs

Chef Ina Garten: Recommends using high-quality, freshly grated cheese for the best melt and flavor in soups.
Chef Ree Drummond: Suggests adding the cheese gradually to avoid clumping and ensure a smooth, creamy texture.