Cheeseburger Macaroni Soup

You know those nights when only a big, comforting bowl of soup will do? That’s when my Cozy Cheeseburger Macaroni Soup comes to the rescue! It’s like someone took your favorite childhood meal – cheeseburgers and mac and cheese – and turned it into the coziest soup imaginable. I first made this on a rainy Tuesday when the kids were begging for something fun yet filling. The way the melty cheddar swirls into that tomatoey broth with tender pasta and savory beef? Absolute magic in under 30 minutes. Trust me, once you try this soul-warming combo, it’ll become your go-to for busy weeknights and lazy weekends alike.

Ingredients for Cozy Cheeseburger Macaroni Soup

Here’s what you’ll need to make this soul-warming soup – I promise it’s all simple stuff you probably have already! The magic happens when these basic ingredients come together just right.

• 1 lb ground beef (I use 90% lean – just enough fat for flavor without making the soup greasy)
• 1 medium onion, finely diced (trust me, small pieces melt into the broth beautifully)
• 2 cloves garlic, minced (fresh is best here – that punch of flavor makes all the difference)
• 1 can (14.5 oz) diced tomatoes (don’t drain them – that liquid is flavor gold!)
• 4 cups beef broth (homemade if you’ve got it, but store-bought works great too)
• 1 cup uncooked elbow macaroni (about 4 oz – the classic shape holds up perfectly)
• 1 cup shredded cheddar cheese (sharp cheddar gives the best flavor punch)
• 1/2 cup milk (whole milk makes it extra creamy, but any kind works)
• 1 tbsp ketchup (sounds weird, but it’s the secret tangy touch)
• 1 tbsp mustard (yellow or Dijon both work – I use whatever’s in the fridge)
• 1 tsp Worcestershire sauce (that umami kick is everything)
• 1/2 tsp salt & 1/4 tsp black pepper (adjust to taste at the end)

Ingredient Substitutions & Notes

No stress if you’re missing something! Swap ground turkey for beef if you prefer – just add an extra teaspoon of Worcestershire for depth. For extra smokiness, stir in some chopped beef bacon when browning the meat. Gluten-free pasta works fine (cook it separately and add at the end). And if you’re out of fresh garlic? A teaspoon of garlic powder will do in a pinch. That Worcestershire sauce? It’s the flavor booster that makes this taste like a real cheeseburger – but if you don’t have any, a dash of soy sauce and pinch of sugar makes a decent stand-in.

How to Make Cozy Cheeseburger Macaroni Soup

Okay, let’s get cooking! This soup comes together so easily – just follow these simple steps and you’ll have a pot of comfort ready in no time. I’ll walk you through each stage so you get that perfect balance of flavors and textures.

Browning the Beef

First, grab your heaviest pot (I use my trusty Dutch oven) and heat it over medium-high. Crumble in that ground beef – I like to use my wooden spoon to break it up as it cooks. You’ll want to stir occasionally until there’s no pink left, about 5-7 minutes. If there’s more than a tablespoon of fat in the pan, go ahead and drain it – we want flavor without greasiness. That beefy fond stuck to the bottom? That’s liquid gold, so don’t scrub it off!

Building the Soup Base

Now the fun begins! Toss in your diced onions and garlic – they should sizzle when they hit the pan. Stir them around for about 3 minutes until they’re soft and smell amazing. Here’s where we add all those flavor boosters: dump in the tomatoes (juice and all!), beef broth, ketchup, mustard, Worcestershire, salt, and pepper. Give it a good stir, scraping up all those tasty browned bits from the bottom. Let this simmer uncovered for 5 minutes – this is when all the flavors really start to get to know each other.

Cooking the Pasta

Time for the macaroni! Stir it right into the simmering broth. Now set your timer for the package’s recommended cook time minus 1 minute (usually about 7-8 minutes). Stir occasionally to prevent sticking – nobody wants pasta glued to the pot! The pasta should be al dente when done because it’ll keep cooking slightly in the hot soup. Overcooked noodles turn mushy, and we want that perfect bite.

Adding Cheese & Creaminess

Turn the heat way down to low – this next step needs patience! Gradually sprinkle in the shredded cheese while stirring constantly. I like to do this in 3 batches so it melts evenly. Once the cheese is incorporated, slowly pour in the milk while stirring. Keep the heat gentle – if it’s too hot, the dairy might separate. The soup should be gloriously creamy, with the cheese melted into every spoonful. Taste and adjust salt or pepper if needed. And boom – you’ve just made the coziest cheeseburger macaroni soup ever!

Tips for Perfect Cozy Cheeseburger Macaroni Soup

After making this soup more times than I can count, I’ve picked up some tricks to make it absolutely foolproof. Here are my best tips for soup that’ll have everyone asking for seconds:

• Grate your own cheese – That pre-shredded stuff has anti-caking agents that make melting trickier. A block of sharp cheddar grated fresh makes the creamiest, dreamiest soup.
• Watch the pasta – Noodles keep cooking in the hot broth, so undercook them slightly. If making ahead, cook pasta separately and add when serving to avoid mush.
• Adjust thickness as you go – Too thick? Add splashes of broth. Too thin? Let it simmer uncovered for a few extra minutes.
• Brown the beef well – Those crispy bits add deep flavor, so don’t rush this step! I like to get some good caramelization going.
• Try different cheeses – Sometimes I swap half the cheddar for pepper jack or smoked Gouda for extra personality.

Serving Suggestions for Cozy Cheeseburger Macaroni Soup

Oh, the fun part – dressing up your soup! I love serving this with a big hunk of garlic bread for dunking – that crispy, buttery crunch is heavenly against the creamy soup. For freshness, toss together a simple green salad with tangy vinaigrette. My favorite garnishes? A sprinkle of chopped dill pickles (trust me, it’s like the pickle on your burger!) and green onions for color. Sometimes I even crumble a few crackers on top for extra texture. Set out little bowls of toppings and let everyone customize their perfect bowl!

Storing and Reheating

This soup keeps beautifully! Store cooled leftovers in an airtight container in the fridge for up to 3 days – the flavors actually get better overnight. For longer storage, freeze it (without pasta) for up to a month. When reheating, do it gently on the stove with a splash of extra broth to bring back that creamy texture. Microwaving tends to make the pasta mushy, so low and slow on the burner is my go-to method. Pro tip: If you froze it with pasta, just know the noodles will be extra soft when thawed – still delicious though!

Cozy Cheeseburger Macaroni Soup FAQs

I get asked about this soup all the time – here are answers to the most common questions that pop up in my kitchen and inbox!

Can I use a different pasta shape?

Absolutely! While elbow macaroni is classic, any small pasta works great. My second choice is mini shells – they hold the cheesy broth perfectly. Just watch the cooking time since shapes vary. Larger pastas like penne might need an extra minute or two in the broth.

How can I make this soup spicier?

Ooh, I love kicking it up sometimes! Try adding a pinch of cayenne or red pepper flakes with the other seasonings. For serious heat lovers, stir in diced jalapeños when cooking the onions. My friend swears by adding a dash of hot sauce at the end – it gives that spicy burger vibe!

Can I make this in a slow cooker?

Yes, with one tweak: cook the pasta separately! Brown the beef and onions first, then add everything except pasta and dairy to the slow cooker. Cook on low 4-6 hours. Stir in cooked pasta, cheese and milk just before serving. This keeps the noodles from turning to mush.

Why does my cheese sometimes get stringy?

Ah, the dreaded cheese separation! Always shred your own cheese (pre-shredded has coatings that don’t melt well) and add it gradually over low heat. If it does get stringy, a splash of extra milk and vigorous whisking usually brings it back together.

Can I use ground turkey instead of beef?

Definitely! The soup will be lighter but still delicious. Boost the flavor by adding an extra teaspoon of Worcestershire and maybe a pinch of smoked paprika. Turkey bacon bits make a tasty topping too for that burger feel.

Nutritional Information

Here’s the nutritional breakdown per serving (about 1½ cups) – but remember, estimates vary depending on your specific ingredients and any tweaks you make!

• Calories: 350
• Protein: 22g (that beef and cheese really pack a punch!)
• Carbohydrates: 25g
• Fat: 18g
• Fiber: 2g

For lighter versions, try leaner beef or reduced-fat cheese – just know it’ll change these numbers. I always say one bowl of this cozy goodness is worth every bite!

Rate This Recipe

Did you whip up this cozy cheeseburger macaroni soup? I’d love to hear how it turned out! Drop a note below about your favorite additions or clever twists – your ideas might just become my new go-to.

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