Cheeseburger Macaroni Soup Bowl

Cheeseburger macaroni soup is just what I crave on chilly weeknights when comfort food is a must. It is rich, creamy, filled with noodles, packed with beef and two kinds of cheese – exactly the nostalgic favorite reimagined as a one-pot meal for a family dinner table.

I made this on a night when everyone seemed to want something different and somehow this soup made everyone happy. It has been a repeat request all winter.

Ingredients

• Olive oil: Adds a hint of richness and keeps the beef from sticking start with a good-quality extra virgin oil if possible
• Lean ground beef: Brings savory depth use freshly ground for the juiciest soup
• Yellow onion: Diced for sweetness and aroma fresh onions melt into the base for flavor
• Chopped garlic: Adds punch and warmth chop fresh for the biggest impact
• All purpose flour: Thickens the broth creating a creamy texture choose unbleached if you have it
• Chicken broth: Brings savory background notes low sodium lets you control seasoning
• Heavy cream: Makes the soup luxuriously creamy check for freshness and a nice thick consistency
• Salt and pepper: Season the whole dish use fine sea salt and freshly cracked pepper for extra flavor
• Onion powder and Italian seasoning: Add classic comfort and herbal notes choose a blend with a hint of basil and oregano
• Paprika: Lends earthy color and savory depth try smoked paprika for a twist
• Matchstick cut carrots: Give color and a slight sweetness pre cut keeps prep easy and uniform
• Macaroni noodles: Make it hearty and familiar classic elbows hold up well in soup
• Shredded cheddar cheese: Provides melty boldness sharp cheddar for extra tang
• Shredded parmesan cheese: Adds savoriness and saltiness buy a wedge to grate fresh if you can

Step-by-Step Instructions

Brown the Beef and Onions:

Pour olive oil into a large pot or Dutch oven and set over medium high heat Add ground beef and diced onions then cook by crumbling the beef well Let this mixture brown deeply about eight to ten minutes for the best flavor base

Build the Flavor Base:

Add the chopped garlic stirring constantly for one minute so it becomes fragrant Then sprinkle in all purpose flour and stir thoroughly Cook this paste for three minutes so the flour loses its raw taste and thickens the soup later

Incorporate Liquids:

Pour in chicken broth and stir well watch the mixture thicken as you scrape up any tasty bits from the bottom Follow with the heavy cream stirring again until smooth and creamy

Season the Soup:

Add salt pepper onion powder Italian seasoning and paprika Stir with care making sure all seasonings are well mixed A brief taste here can help you adjust the amounts to personal preference

Add Pasta and Veggies:

Once the soup is heated through bring it up to a boil and add matchstick carrots along with the uncooked macaroni noodles Stir gently to make sure everything is spread evenly

Simmer to Perfection:

Place a lid on the pot reduce the heat to low and let the soup simmer for twenty minutes Stir occasionally so the noodles do not clump or stick to the bottom This gentle simmer lets flavors meld and noodles cook through

Add the Cheeses:

When the twenty minutes are done remove the lid and stir the soup well Sprinkle in the shredded cheddar and parmesan Stir quickly so the cheese melts thoroughly into the base for a silky creamy finish Serve hot and enjoy every spoonful

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The cheddar cheese is my favorite part because it melts into pure comfort and always brings everyone to the table The scent takes me right back to my mom’s kitchen with a bubbling pot on the stove and us begging for just one more scoop Childhood memories with every bowl

Storage Tips

This soup keeps well for up to three days in the refrigerator Store in an airtight container and reheat gently on the stove adding a splash of broth or milk if it thickens too much Avoid reheating over high heat to keep the creamy texture smooth Freezing works too just let it cool fully before portioning into freezer bags or containers and thaw overnight in the fridge before reheating

Ingredient Substitutions

You can swap ground turkey or chicken for the beef to lighten it up For a vegetarian option use plant based crumbles and vegetable broth The cheese can shift to Monterey Jack or Colby if that is what you have For pasta shells or rotini hold up if macaroni is not available Lactose free cream works for those who need it

Serving Suggestions

Serve this soup hot right from the stove with a sprinkle of extra cheese and cracked pepper It pairs perfectly with a crusty baguette or soft dinner rolls I love adding a crisp simple green salad on the side for balance Pickles or tangy relish make a fun topping for a real cheeseburger twist

Cultural and Historical Context

This dish borrows from American diner favorites and classic boxed dinners but made from scratch It is a perfect example of how comfort food evolves while still bringing joy to family tables Generation after generation puts their own twist on the quintessential cheeseburger and noodles In our house the soup has become a blend of old and new traditions

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Savor every comforting bite of this nostalgic dish, and enjoy creating new traditions with your family.

Frequently Asked Questions

→ Can I use different types of pasta?

Yes, you can substitute macaroni with other small pasta shapes like shells or rotini for a similar texture.

→ Can I make this soup ahead of time?

Absolutely! It keeps well in the fridge for up to three days. Reheat gently and add a splash of broth if too thick.

→ Is there a way to make it lighter?

You can use reduced-fat cheese and swap heavy cream with half-and-half or milk for a lighter version.

→ What toppings go well with this soup?

Try extra shredded cheese, chopped green onions, or a sprinkle of crispy bacon for added flavor.

→ Can I freeze leftovers?

Yes, but note that the texture of the noodles may soften after freezing and reheating. Thaw overnight before warming.