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Macaroni Cheeseburger Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 47 reviews
  • Author: admin
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 6 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Description

This rich and hearty Macaroni Cheeseburger Soup combines the comforting flavors of a classic cheeseburger with creamy macaroni pasta. Ground beef and crispy bacon form a savory base, enhanced with sautéed vegetables, spices, and a luscious cheese sauce made from sharp cheddar and mozzarella. The soup is thick, creamy, and full of classic burger toppings like diced pickles and green onions, making it a satisfying one-pot meal for any occasion.

Ingredients

Scale

Meat and Bacon

  • 1 lb (450 g) ground beef (80–90% lean)
  • 4 slices bacon, chopped (optional but recommended)

Vegetables

  • 1 medium yellow onion, finely diced
  • 2 medium carrots, peeled and diced small
  • 2 celery stalks, diced small
  • 1 small green bell pepper, diced (optional)
  • 2 cloves garlic, minced
  • 1 can (14.5 oz / 410 g) diced tomatoes, drained (optional but tasty)
  • 1/4 cup sliced green onions or chives, for garnish
  • 1/2 cup diced dill pickles, for garnish (optional)

Liquids & Dairy

  • 4 cups (1 L) beef broth (or chicken broth)
  • 1 cup (240 ml) whole milk
  • 1 cup (240 ml) half-and-half or heavy cream

Cheese

  • 2 1/2 cups (about 250 g) shredded sharp cheddar cheese
  • 1/2 cup (50 g) shredded mozzarella cheese (optional)

Pantry Staples & Seasonings

  • 1 tbsp olive oil
  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 1 tsp smoked paprika (or regular paprika)
  • 1 tsp dried oregano
  • 1 tsp dried parsley
  • 1/2 tsp mustard powder (or 1 yellow mustard)
  • 1 –1 1/4 tsp kosher salt, plus more to taste
  • 1/2 tsp ground black pepper, plus more to taste
  • 1/4 tsp crushed red pepper flakes (optional)

Pasta & Garnishes

  • 1 1/2 cups dry elbow macaroni (about 6 oz / 170 g)
  • 1/2 cup croutons or toasted hamburger buns cut in cubes, for garnish (optional)

Instructions

  1. Brown the bacon and beef: Place a large heavy-bottomed pot or Dutch oven over medium heat. Add the chopped bacon and cook until it renders fat and becomes browned and crispy, about 5–7 minutes. Add the ground beef to the pot with the bacon. Break it up with a spatula and cook until fully browned and no pink remains, about 5–7 minutes. Spoon off most of the excess fat, leaving about 1–2 tablespoons in the pot for flavor.
  2. Sauté aromatics and vegetables: If the pot looks dry, add the olive oil. Stir in the diced onion, carrots, celery, and green bell pepper if using. Cook over medium heat, stirring occasionally, until the vegetables soften, 6–8 minutes. Add the minced garlic and cook for 30–60 seconds, just until fragrant.
  3. Build the burger base: Stir in the tomato paste and cook for 1–2 minutes to caramelize it slightly, allowing it to darken in color. Add Worcestershire sauce, smoked paprika, oregano, parsley, mustard powder, salt, black pepper, and red pepper flakes if using. Stir well to coat the meat and vegetables with the spices.
  4. Add liquids and simmer: Pour in the beef broth and drained diced tomatoes if using. Scrape the bottom of the pot with a wooden spoon to release any browned bits. Bring the mixture to a gentle boil over medium-high heat. Once boiling, reduce heat to medium-low, partially cover with a lid, and simmer for 10–15 minutes to blend the flavors.
  5. Cook the macaroni in the soup: Add the dry elbow macaroni directly to the simmering soup. Stir well to prevent sticking. Simmer uncovered, stirring occasionally, until macaroni is just al dente, usually 7–10 minutes. Add a splash of water or broth if the soup gets too thick before pasta is done.
  6. Prepare the cheese thickener: In a small saucepan, melt the butter over medium heat. Sprinkle in the flour and whisk constantly to form a smooth roux. Cook for 1–2 minutes until it bubbles gently but doesn’t brown. Gradually whisk in the milk to avoid lumps. Once smooth, add half-and-half or heavy cream and whisk until mixture thickens, about 3–5 minutes. Remove from heat.
  7. Add the cheeses: Off heat, slowly add shredded cheddar and mozzarella a handful at a time, whisking after each addition until cheese melts and the sauce is smooth. Taste and adjust salt and pepper if needed.
  8. Combine soup and cheese sauce: Once macaroni is al dente, turn main soup pot to low heat. Slowly pour hot cheese sauce into soup while stirring constantly until well combined and creamy. Adjust thickness by adding broth or letting simmer if too thin, stirring to prevent sticking.
  9. Final seasoning and texture check: Taste the soup and add more salt, pepper, or Worcestershire sauce if desired. Turn off the heat and let the soup sit for 5 minutes to thicken slightly.
  10. Serve: Ladle soup into bowls. Top with sliced green onions or chives, diced dill pickles for authentic burger flavor, extra shredded cheddar if desired, and garnish with croutons or toasted hamburger bun cubes to mimic the bun element.

Notes

  • For a richer flavor, include the optional bacon and diced tomatoes.
  • If you prefer a spicier soup, increase the crushed red pepper flakes to taste.
  • Adjust the consistency by adding more broth or milk if the soup becomes too thick.
  • Use freshly shredded cheese for better melting and creamier texture.
  • This soup can be reheated gently on the stovetop, adding extra liquid to adjust thickness.
  • The garnishes add texture and authentic cheeseburger elements but can be omitted if desired.

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Find it online: https://homecookinggenius.com/macaroni-cheeseburger-soup-recipe/