Description

Cheeseburger Macaroni Soup is a hearty and comforting dish that combines the flavors of a classic cheeseburger with a creamy, cheesy macaroni soup base. Perfect for serving a crowd, this soup features ground beef, onions, garlic, and a blend of cheeses, seasoned with savory spices and enriched with heavy cream for a rich texture. Topped with crispy bacon and sesame seeds, it’s a satisfying meal that’s easy to prepare and full of flavor.

Ingredients

Scale

Soup Base

2 tbsp olive oil
4 lbs lean ground beef
2 large yellow onions, diced
2 tbsp chopped garlic
1 cup all-purpose flour
8 cups chicken broth
4 cups heavy cream

Seasonings and Vegetables

3 tsp salt
3 tsp pepper
2 tbsp onion powder
2 tbsp Italian seasoning
1 tsp smoked paprika
2 cups matchstick carrots

Pasta and Cheese

3 cups uncooked macaroni
6 cups shredded cheddar cheese
2/3 cup shredded parmesan cheese

Additional Flavorings and Toppings

1 tbsp Dijon mustard
1 cup chopped pickles
1/2 tsp cayenne pepper
Crumbled bacon & sesame seeds for topping

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Instructions

Brown the Beef and Sauté Aromatics: In a large pot, heat the olive oil over medium-high heat. Add the lean ground beef and cook until browned, breaking it up as it cooks. Then add the diced onions and chopped garlic, cooking until the onions are soft and translucent.
Add Flour and Liquids: Stir in the all-purpose flour and cook for about 2 minutes to eliminate the raw flour taste. Gradually pour in the chicken broth while stirring continuously to avoid lumps. Then add the heavy cream, stirring until the mixture is smooth and combined.
Season and Add Vegetables: Mix in salt, pepper, onion powder, Italian seasoning, smoked paprika, and cayenne pepper for a spicy kick. Add the matchstick carrots and bring the soup to a simmer to meld the flavors.
Cook the Macaroni: Add the uncooked macaroni to the simmering soup. Cook for 10 to 12 minutes or until the pasta is tender but still has a slight bite.
Incorporate Cheeses and Flavorings: Lower the heat and stir in the shredded cheddar and parmesan cheeses until melted and creamy. Mix in the Dijon mustard and chopped pickles to add tang and depth, adjusting based on your preference.
Serve with Toppings: Ladle the hot soup into bowls and garnish with crumbled bacon and sesame seeds for added texture and flavor. Serve immediately while warm.

Notes

Using lean ground beef reduces excess grease in the soup but feel free to use a fattier blend for more richness.
If you prefer a milder soup, omit the cayenne pepper or reduce its quantity.
You can substitute heavy cream with half-and-half for a lighter option, but the soup will be less creamy.
If you want a gluten-free version, use gluten-free flour or cornstarch as a thickener and gluten-free pasta.
For a vegetarian variation, substitute ground beef with plant-based meat alternatives and use vegetable broth.
Leftovers can be refrigerated for up to 3 days and reheated gently; the macaroni may absorb some liquid over time, so add extra broth or cream when reheating.