Name: Easy Cheeseburger Macaroni Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 tablespoons Olive Oil (Can substitute with butter); 1 pound Ground Beef (Ground turkey or chicken can be used); 1 medium Yellow Onion (Diced, shallots can be used); 2 cloves Garlic (Minced, fresh preferred); 1/4 cup All-Purpose Flour (Cornstarch is a gluten-free alternative); 4 cups Chicken Broth (Vegetable broth is a vegetarian swap); 1 cup Heavy Cream (Half and half or whole milk can be used); Salt (To taste); Pepper (To taste); Onion Powder (To taste); 1 teaspoon Italian Seasoning (Adjust to taste); 1 teaspoon Paprika (Adjust to taste); 1 cup Matchstick Carrots (Fresh or frozen); 1 1/2 cups Uncooked Macaroni Noodles (Any small pasta shape can be used); 1 cup Shredded Cheddar Cheese (Consider mixing different cheese varieties); 1/2 cup Shredded Parmesan Cheese (Pecorino Romano is a flavorful substitute)

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Oh man, do I have a story for you about this cheeseburger macaroni soup. Last winter, my kids were begging for mac and cheese while my husband was craving a big, juicy burger. I stood there staring at the fridge thinking, "Why choose?" And just like that, this magical mashup was born. One bite and it was like a warm hug from your favorite diner—all that gooey cheeseburger goodness wrapped up in a creamy, comforting bowl of pasta. My family went nuts for it, and I bet yours will too.

The best part? It's ready in just 30 minutes from start to finish. I'm talking one pot, minimal cleanup, and that "oh wow" moment when everyone asks for seconds. It's the kind of meal that solves the "what's for dinner" dilemma on busy nights, rainy days, or anytime you need a little comfort food therapy. Plus, it's got veggies sneaking in there (shh, don't tell the kids), so I don't feel guilty when they ask for third helpings. Trust me—this is the soup that'll make you look like a kitchen genius without breaking a sweat.

Why You’ll Love Cheeseburger Macaroni Soup

Listen, this cheeseburger macaroni soup is basically a big ol’ pot of happiness. It’s everything you crave about comfort food, all in one spoon. Here’s why you’re gonna adore it:

It’s a one-pot wonder—less dishes means more time for seconds (or Netflix).
Kids go nuts for it (even the picky ones—mine licked their bowls clean).
You probably have most ingredients in your pantry right now.
Leftovers taste even better the next day—if there are any left!

Comfort Food at Its Best

Imagine your favorite cheeseburger and mac & cheese had a baby—that’s this soup. The melty cheddar, the savory beef, the tender noodles… it’s like a warm blanket for your taste buds. And that hint of paprika? Chef’s kiss.

Quick and Easy Weeknight Meal

From fridge to table in 30 minutes flat. Seriously—brown the beef, dump everything in, and boom: dinner’s done. No fancy skills needed, just a spoon and a hungry belly. Even on my laziest nights, this soup saves the day.

Ingredients You’ll Need for Cheeseburger Macaroni Soup

Okay, let’s raid the fridge and pantry! You’ll be shocked how simple this ingredient list is—most of it’s probably already in your kitchen. I’ll break it down so you can grab-and-go like a grocery store ninja.

Pantry Staples

2 tablespoons olive oil (butter works too if you’re feeling indulgent)
¼ cup all-purpose flour (cornstarch for my gluten-free friends)
4 cups chicken broth (vegetable broth keeps it veggie-friendly)
1 teaspoon Italian seasoning (or just toss in some dried oregano and basil)
1 teaspoon paprika (smoked paprika adds a fun kick)
1 ½ cups uncooked macaroni noodles (elbows, shells—whatever tiny pasta you’ve got)
Salt and pepper (to taste, but be generous—this soup loves seasoning)
Onion powder (just a pinch—trust me, it makes a difference)

Fresh Ingredients

1 pound ground beef (85% lean is perfect—turkey or chicken work too)
1 medium yellow onion, diced (shallots are fancy if you’re feeling ~extra~)
2 cloves garlic, minced (fresh is best, but ½ teaspoon garlic powder in a pinch)
1 cup matchstick carrots (baby carrots chopped thin work too—or skip ‘em if you must)

The Cheesy Goodness

1 cup shredded cheddar cheese (freshly grated melts smoother—but no judgment on pre-shredded!)
½ cup shredded parmesan cheese (the real stuff, not the green can—though I’ve used that in desperation and lived to tell the tale)
1 cup heavy cream (half-and-half or whole milk can sub in, but the cream makes it luxe)

See? Nothing weird or hard-to-find. Just good, honest ingredients that turn into magic together. Now let’s get cooking!

Step-by-Step Cheeseburger Macaroni Soup Instructions

Alright, let's turn these ingredients into the coziest bowl of soup you've ever tasted. I'll walk you through each step—don't worry, it's easier than folding a fitted sheet!

Browning the Beef and Aromatics

Grab your biggest pot (I use my Dutch oven) and heat the olive oil over medium heat. You'll know it's ready when a tiny piece of onion sizzles on contact—like it's saying "hello!"
Add the ground beef and break it up with your spoon. Cook until it's no longer pink, about 5 minutes. Pro tip: Don't stir too much at first—let it get a little crispy on the bottom for extra flavor!
Toss in the diced onion and minced garlic. Keep stirring until the onions turn translucent and smell sweet, about 3 minutes. Your kitchen should smell amazing right now.

Building the Soup Base

Sprinkle the flour over everything and stir like crazy for 1 minute. This coats the beef and makes the soup nice and thick—no lumpy gravy disasters here!
Slowly pour in the chicken broth while stirring constantly. This is the secret to a smooth soup. Scrape up any browned bits from the bottom—that's pure flavor gold.
Add the heavy cream, carrots, macaroni, and all those seasonings (salt, pepper, onion powder, Italian seasoning, paprika). Give it a good stir—it'll look thin now, but just wait!

Finishing with Cheese

Bring the soup to a gentle simmer (small bubbles, not a rolling boil). Let it cook uncovered for 10-12 minutes, stirring occasionally, until the macaroni is tender. The soup will thicken up beautifully.
Turn the heat to low—this is crucial! Gradually stir in the cheeses a handful at a time, letting each addition melt completely before adding more. If it's too hot, the cheese might get grainy, and we don't want that.
Taste and adjust seasonings—maybe an extra pinch of salt or paprika? When it's perfect, take it off the heat. The soup will continue thickening as it cools slightly.

That's it! You've just made a pot of pure comfort. Ladle it into bowls while it's piping hot—the cheese should be gloriously stretchy. Warning: You might need to guard the pot from sneaky taste-testers!

Delicious Variations of Cheeseburger Macaroni Soup

This soup is like a blank canvas—you can tweak it a hundred ways to match your mood or clean out the fridge. Here are some of my favorite spins:

Swap the beef for ground turkey or chicken (great for lighter nights).
Use gluten-free pasta and cornstarch to keep it celiac-friendly.
Throw in a can of diced tomatoes for a chili-like twist.

Spicy Twist

Toss in diced jalapeños when cooking the onions, or stir in a spoonful of hot sauce at the end. A dash of cayenne pepper works too—just enough to make your nose tingle!

Veggie-Packed Version

Add a handful of spinach at the end until wilted, or throw in diced bell peppers with the onions. Frozen peas or corn? Yes please! It’s a sneaky way to get extra greens in.

Serving and Storage Tips for Cheeseburger Macaroni Soup

This soup is a showstopper straight from the pot, but here’s how to make it even better—and keep it tasting amazing for days:

Serve it piping hot with an extra sprinkle of cheese on top (because more cheese is always the answer).
Crumbled bacon, chopped green onions, or a dollop of sour cream take it over the top.
Pair it with crusty bread for dipping—those cheesy bits at the bottom of the bowl are liquid gold!

For storage, pop leftovers in airtight containers—they’ll keep in the fridge for 3 days. Reheat gently on the stove over low heat, stirring in a splash of broth or milk if it thickens up too much. Warning: This soup disappears fast, so hide a portion if you want lunch tomorrow!

Helpful Notes for Perfect Cheeseburger Macaroni Soup

Listen, even superheroes have kryptonite—here’s how to avoid common soup snafus and make this recipe bulletproof:

If your soup’s too thin, mix 1 tablespoon cornstarch with 2 tablespoon cold water and stir it in while simmering. Too thick? Add broth or milk a splash at a time.
Cheese being stubborn? Take the soup off heat before stirring it in—high heat makes cheese grainy. Low and slow is the way to go!
Want it lighter? Swap half the cream for milk, use lean turkey, or reduce the cheese slightly (but why would you?!).
For extra flavor, brown the beef in batches—crowding the pan steams it instead of searing.

See? Now you’re a soup whisperer. Go forth and simmer with confidence!

Frequently Asked Questions

I get asked these questions all the time—here’s the scoop so you can cook with confidence:

Can I freeze this soup?
Sadly, no—the dairy tends to separate when thawed. But it keeps beautifully in the fridge for 3 days, and honestly? It never lasts that long in my house.
What if I don’t have heavy cream?
No sweat! Whole milk or half-and-half works, though the soup will be slightly less rich. Just avoid skim milk—it makes the soup watery.
Can I make it ahead?
Absolutely! Cook everything except the pasta and cheese, then refrigerate. When ready, reheat, add the uncooked macaroni, and finish with cheese. Magic!

Final Thoughts on Cheeseburger Macaroni Soup

Honestly, this soup is the culinary equivalent of your favorite sweatpants—comfortable, reliable, and impossible to resist. It’s the kind of meal that turns chaotic weeknights into something special, one cheesy spoonful at a time. Whether you’re feeding hungry kids or just need a little comfort after a long day, this soup delivers every single time. So grab your biggest spoon, call the family to the table, and dig in—you’ve just made magic in a pot!

Easy Cheeseburger Macaroni Soup