Cheeseburger Macaroni Soup

• Prep Time: 10 minutes

• Cook Time: 25–30 minutes

• Total Time: 35–40 minutes

• Difficulty: Easy

• Servings: 6–8

• Dish Type: Main Course / Soup

• Cuisine: American Comfort Food

• Dietary Info: High-Protein, Kid-Friendly, Freezer-Friendly

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Ingredients

Main Ingredients

• 1 lb (450g) ground beef (80–90% lean)

• 1 tablespoon olive oil (if needed)

• 1 medium yellow onion, diced

• 2 cloves garlic, minced

• 1 (14.5 oz) can diced tomatoes (with juices)

• 1 tablespoon tomato paste

• 4 cups beef broth (or chicken broth for lighter flavor)

• 1 cup elbow macaroni or small pasta shells (uncooked)

• 1 ½ cups whole milk or half-and-half

• 2 cups shredded sharp cheddar cheese

• ½ teaspoon paprika

• ½ teaspoon dried mustard (optional)

• Salt and pepper to taste

Optional Add-ins & Toppings

• ¼ cup sour cream (for creamier soup)

• Pickles or pickle relish (for burger authenticity)

• Crumbled cooked bacon

• Diced tomatoes or shredded lettuce (added after cooking)

• Toasted bun croutons

• Fresh parsley or green onions, chopped (for garnish)

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Kitchen Tools Needed

• Large pot or Dutch oven

• Wooden spoon or spatula

• Measuring cups and spoons

• Grater (for cheese)

• Ladle for serving

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Instructions

Step 1: Brown the Beef

Heat a large pot or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until fully browned—about 6–8 minutes.

Drain excess grease if needed. If using lean beef, add 1 tablespoon of olive oil for flavor.

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Step 2: Add Aromatics

Add diced onion to the browned beef and cook until softened, about 3–4 minutes. Stir in garlic and cook another 30 seconds, just until fragrant.

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Step 3: Build the Broth

Add the diced tomatoes, tomato paste, and beef broth to the pot. Stir in paprika, mustard powder, salt, and pepper. Bring to a boil over medium-high heat.

Step 4: Add Pasta

Once boiling, stir in uncooked macaroni. Reduce the heat to medium and simmer uncovered for 10–12 minutes, or until the pasta is al dente. Stir occasionally to prevent sticking.

Pro Tip: Use short pasta shapes that hold onto the creamy soup—like elbows, shells, or ditalini.

Step 5: Make It Creamy and Cheesy

Lower the heat to low. Stir in milk (or half-and-half) and gradually add in the shredded cheddar cheese, one handful at a time, stirring until fully melted and smooth.

If using sour cream, stir it in now for an ultra-rich, creamy texture.

Step 6: Adjust and Serve

Taste and adjust salt and pepper as needed. If the soup is too thick, add a splash of warm broth or milk to thin it out slightly.

Ladle into bowls and top with bacon, pickles, extra cheese, or bun croutons for the full cheeseburger experience.

Serving Suggestions

This soup is a meal on its own but pairs perfectly with:

• Toasted garlic bread or buttered dinner rolls

• Side salad with ranch or creamy dressing

• Roasted vegetables for a balanced plate

• Grilled cheese sandwich for extra indulgence

Storage and Reheating

• Refrigerator: Store leftovers in an airtight container for up to 4 days.

• Freezer: Freeze cooled soup in individual containers for up to 2 months (leave out the pasta and add when reheating for best texture).

• Reheat: Warm in a pot over medium heat or microwave in 1-minute bursts, stirring between. Add broth or milk to loosen if needed.

Make-Ahead & Meal Prep Tips

• Brown the beef and prep the soup base in advance, then just reheat and add pasta and cheese when ready.

• For meal prep, keep pasta separate until serving so it doesn’t absorb too much liquid.

• This soup tastes even better the next day once the flavors meld.

Nutritional Information (Approximate per Serving – 1 of 8)

Note: Values vary depending on cheese, broth, and milk used.