Hearty Cheeseburger Macaroni Soup: Weeknight Comfort (Print Version)
Craving a warm hug? This hearty Cheeseburger Macaroni Soup brings classic flavors to your bowl. Simple, satisfying, and oh-so-delicious.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 45 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Contains dairy, gluten (can be made gluten-free with GF pasta)
# Ingredients:
→ Base Ingredients
01 -
1 lb ground beef (80/20 preferred)
02 -
1 cup elbow macaroni, uncooked
03 -
1 medium onion, diced
04 -
2-3 cloves garlic, minced
05 -
4 cups beef broth (low sodium)
→ Flavor Builders
06 -
1 (14.5 oz) can diced tomatoes, undrained
07 -
1/4 cup ketchup
08 -
1 tbsp yellow mustard
09 -
1 tsp Worcestershire sauce
→ Dairy Goodness
10 -
1 cup milk (whole milk recommended)
11 -
4 oz Velveeta, cubed
12 -
1 cup shredded cheddar cheese (sharp preferred)
→ Finishing Touches
13 -
Salt and black pepper, to taste
14 -
Pickle relish or diced pickles, for garnish (optional)
# Instructions:
01 -
Grab your biggest pot or Dutch oven, you know, the one that usually sees all the action. Heat it over medium-high heat. Toss in your ground beef and break it up with a wooden spoon. Once it's mostly browned, drain off any excess grease – I usually just tilt the pot and spoon it out, trying not to make a huge mess on the counter. Add your diced onion and cook until it’s softened and smelling sweet, about 5-7 minutes. Oh, the aroma of browning beef and onions? That's the start of something good!
02 -
Now, stir in that minced garlic. Let it cook for just about a minute until you can really smell it – don't let it burn, that's a mistake I've made too many times! Then, pour in the diced tomatoes (undrained!), ketchup, yellow mustard, and Worcestershire sauce. Give it a good stir, making sure all those flavors are getting to know each other. It'll look a little chunky, but trust the process, it’s going to be great.
03 -
Pour in the beef broth. Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and let it cook for about 10-15 minutes. This step is crucial for letting all those amazing burger-like flavors meld together. It'll start smelling so comforting, like a diner on a chilly day. You'll want to sneak a taste, but resist! Patience, my friend.
04 -
Uncover the pot and stir in the uncooked elbow macaroni. Increase the heat to medium and cook, stirring occasionally, until the pasta is tender. This usually takes around 8-10 minutes, but check your pasta box for exact times. I always forget to salt the water, but since this is a soup, the broth is doing all the work here! Just make sure the pasta isn't sticking to the bottom.
05 -
Once the macaroni is tender, reduce the heat to low. Stir in the milk, Velveeta cubes, and shredded cheddar cheese. Keep stirring gently until all the cheese has melted into a smooth, luscious sauce. This is where the magic really happens! It's okay if a little cheese sticks to your spoon, that's just kitchen chaos. Taste and season with salt and pepper as needed – remember, the Velveeta and broth already have some salt.
06 -
Ladle your hearty Cheeseburger Macaroni Soup into bowls. For an extra touch of cheeseburger authenticity, I love to add a spoonful of pickle relish or some finely diced pickles on top. A sprinkle of fresh parsley or chives wouldn't hurt either, if you're feeling fancy. It’s warm, it’s cheesy, and it’s everything you want in a comfort meal. Enjoy that big, satisfying bowl!
# Notes:
01 -
Don't overcook the pasta in the soup; it will continue to absorb liquid and get mushy.
02 -
Always drain the fat from the ground beef; it keeps the soup from being greasy.
03 -
Taste, taste, taste! Seasoning as you go is key to a perfectly balanced soup.
04 -
For an extra touch, a dash of pickle juice at the end really enhances the tang.
# Tools You'll Need:
01 -
Large pot or Dutch oven
02 -
wooden spoon
# Nutrition Facts (Per Serving):
Calories: 450-550
Total Fat: 25-35g
Total Carbohydrate: 35-45g
Protein: 25-35g