Cheeseburger Macaroni Soup
This quick and creamy Cheeseburger Macaroni Soup combines the classic flavors of a cheeseburger with hearty macaroni, making it a comforting and filling meal for families.
Ingredients
Main Ingredients
- 2 tablespoons Olive Oil You can swap this for butter if preferred.
- 1 pound Ground Beef Feel free to use ground turkey or chicken as alternatives.
- 1 medium Yellow Onion Diced; shallots offer a good substitute.
- 2 cloves Garlic Minced; fresh is definitely recommended.
- 1/4 cup All-Purpose Flour For a gluten-free option, cornstarch works wonders.
- 4 cups Chicken Broth Vegetable broth is great for a vegetarian swap.
- 1 cup Heavy Cream Substitute with half and half or whole milk if needed.
- 1 teaspoon Italian Seasoning Feel free to adjust based on your preference.
- 1 teaspoon Paprika Again, adjust to your taste.
- 1 cup Matchstick Carrots Fresh or frozen are both fine.
- 1 1/2 cups Uncooked Macaroni Noodles Any small pasta shape can be used.
- 1 cup Shredded Cheddar Cheese Consider mixing in different cheese varieties for more depth.
- 1/2 cup Shredded Parmesan Cheese Pecorino Romano serves as a flavorful substitute as well.
- Salt To taste.
- Pepper To taste.
- Onion Powder To taste.
Instructions
Cooking
- Heat the olive oil in a large pot over medium heat. Add the ground beef, breaking it apart as it cooks until browned.
- Include the diced onion and minced garlic, allowing them to soften for about 5 minutes.
- Stir in the flour to create a roux, mixing it thoroughly with the beef and vegetables.
- Gradually whisk in the chicken broth, ensuring there are no lumps of flour.
- Pour in the heavy cream, seasoning with salt, pepper, onion powder, Italian seasoning, and paprika. Stir well.
- Add the matchstick carrots and uncooked macaroni noodles. Bring to a simmer, covering and cooking until the pasta is al dente, roughly 10 minutes.
- Finally, stir in the shredded cheddar and Parmesan cheese until melted and creamy.
Notes
Serve your Cheeseburger Macaroni Soup with a sprinkle of extra cheese on top and a dash of fresh parsley. Pair with crusty bread or homemade garlic breadsticks. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The soup freezes well for about a month.