On one of those brutally cold weeks where the wind rattles the windows and even the birds seem to disappear, I volunteered at a local shelter that serves warm meals to homeless families. That day, the tables were packed with kids with lovely wide eyes, bundled in oversized jackets, some too quiet for their age. One little boy caught my eye. He clutched a plastic spoon like it was made of gold, staring at the pot of soup I’d just ladled into his bowl.
It wasn’t anything fancy. Ground beef, elbow macaroni, carrots, and a hearty splash of cream and cheese. But the way his eyes lit up with the first bite—it nearly undid me. He turned to the girl next to him and whispered, “Tastes like a cheeseburger.” That made me smile. He finished every drop and asked for seconds. And thirds.
That night, I came home and recreated it in my own kitchen. I wasn’t measuring. I was remembering. His little voice. That moment of joy in the middle of winter. I wrote the recipe down after dinner, for no one in particular—just in case someone else needed the same kind of comfort.
Short Description
A creamy, comforting soup blending ground beef, macaroni, cheddar, and savory seasonings for a cheeseburger-inspired meal in a bowl.
Key Ingredients
- 1 tablespoon olive oil
- 2 pounds lean ground beef
- 1 large yellow onion, diced
- 1 tablespoon chopped garlic
- ½ cup all-purpose flour
Liquid & Seasonings
- 4 cups chicken broth
- 2 cups heavy cream
- 1½ teaspoons salt
- 1½ teaspoons black pepper
- 1 tablespoon onion powder
- 1 tablespoon Italian seasoning
- ½ teaspoon paprika
Vegetables, Pasta & Cheese
- 1 cup matchstick-cut carrots
- 1½ cups uncooked elbow macaroni
- 3 cups shredded cheddar cheese
- ⅓ cup shredded parmesan cheese
Tools Needed
- Large heavy-bottomed pot or Dutch oven
- Wooden spoon or heatproof spatula
- Measuring cups and spoons
- Cheese grater
- Ladle for serving
Cooking Instructions
Step 1: Brown the Beef and Onions
Heat olive oil in a large pot over medium-high heat. Add ground beef and diced onion. Crumble and cook until fully browned and onions are soft, about 7–8 minutes.
Step 2: Add Garlic and Flour
Stir in garlic and cook 1 minute. Sprinkle flour over the mixture and cook, stirring constantly, for 3 minutes to create a roux and thicken the base.
Step 3: Add Broth and Cream
Pour in chicken broth, stirring until the soup thickens slightly. Add heavy cream and mix until smooth.
Step 4: Season the Soup
Stir in salt, pepper, onion powder, Italian seasoning, and paprika. Taste and adjust seasonings as needed.
Step 5: Cook Carrots and Macaroni
Bring the soup to a gentle boil. Add carrots and uncooked macaroni. Stir well, cover, reduce heat to low, and simmer for 20 minutes—stir occasionally to prevent the pasta from sticking.
Step 6: Add Cheese
Remove from heat. Stir in cheddar and parmesan until completely melted and the soup is creamy and smooth.
Step 7: Serve
Ladle soup into bowls and serve immediately, with optional garnish such as chopped parsley or extra cheese.
Why You’ll Love This Recipe
Flavor Explosion: Savory beef, velvety cheese, and tender pasta blend into one comforting bowl.
Hearty & Satisfying: Full meal in a bowl with protein, carbs, and veggies.
Kid-Friendly: A creamy soup version of cheeseburgers kids and adults love.
Make-Ahead Friendly: Reheats beautifully and thickens nicely overnight.
Customizable: Swap heavy cream for milk or add extra veggies for a lighter version.
Mistakes to Avoid & Solutions
Soup too thin: Can happen if broth is watery.
Solution: Whisk in 1–2 tablespoons of flour before adding broth to thicken.
Lumpy base: Caused by flour clumps.
Solution: Stir flour in over medium heat until it bubbles before adding liquid.
Overcooked pasta: Pasta turns mushy.
Solution: Keep heat low and check at 18–20 minutes.
Greasy soup: From excess fat in beef.
Solution: Drain meat after browning and before adding flour.
Cheese clumping: Usually from high heat.
Solution: Remove pot from heat before stirring in cheese to melt gently.
Serving and Pairing Suggestions
Serve with crusty bread or garlic rolls for dipping.
Pair with a crisp green salad dressed lightly in vinaigrette.
Top each bowl with fresh parsley or chopped chives.
Great as a main dish for casual weeknight dinners or a comforting lunch.
Storage and Reheating Tips
Refrigerate soup in airtight containers for up to 3 days.
Reheat gently over medium-low heat, stirring often.
Freeze cooled soup in freezer-safe containers for up to 3 months. Thaw overnight and reheat slowly.
If soup thickens too much, add a splash of broth or milk when reheating.
FAQs
1. Can I use lower-fat dairy?
Yes, replace heavy cream with whole milk. Soup will be slightly lighter.
2. Can I make this gluten-free?
Use gluten-free flour and gluten-free macaroni. Broth must also be gluten-free.
3. Can I add more veggies?
Absolutely, peas, bell peppers, or corn work well. Add at Step 5.
4. Does it freeze well?
Yes, but pasta may absorb liquid. Add more broth when reheating.
5. Can I use ground turkey or chicken?
Yes, just brown it thoroughly and proceed as usual.
Tips & Tricks
Pre-shred cheddar for smoother melting.
Use fresh garlic for more vibrant flavor over powder.
Stir occasionally during simmer to prevent macaroni from sticking.
Add a dash of hot sauce before serving to awaken the flavors.
Use a blend of cheeses for depth—try half gouda or Monterey jack.
Recipe Variations
Bacon Cheeseburger Soup: Stir in 6 strips of cooked, crumbled bacon at the end for extra smokiness.
Veggie-loaded: Add 1 cup diced broccoli and a handful of spinach at Step 5.
Spicy Version: Add 1 teaspoon chili powder and a pinch of cayenne with spices in Step 4.
Creamy Mushroom Twist: Sauté 8 oz sliced mushrooms with onions at Step 1 for an extra layer of flavor.
Final Thoughts
The kitchen quiets down once the bowls are cleared, but Cheeseburger Macaroni Soup leaves behind more than full stomachs. It carries small acts of kindness in each bite, like a memory you don’t want to forget. I think about those kids every time I make it—how something simple, warm, and cheesy can offer more than nourishment.
It offers a little comfort, a little dignity. And in a world that sometimes forgets its gentlest voices, a bowl of soup like this is my way of saying, “I see you.”
Cheeseburger Macaroni Soup
Print ThisIngredients
- 1 tablespoon olive oil
- 2 pounds lean ground beef
- 1 large yellow onion, diced
- 1 tablespoon chopped garlic
- ½ cup all-purpose flour
- Liquid & Seasonings
- 4 cups chicken broth
- 2 cups heavy cream
- 1½ teaspoons salt
- 1½ teaspoons black pepper
- 1 tablespoon onion powder
- 1 tablespoon Italian seasoning
- ½ teaspoon paprika
- Vegetables, Pasta & Cheese
- 1 cup matchstick-cut carrots
- 1½ cups uncooked elbow macaroni
- 3 cups shredded cheddar cheese
- ⅓ cup shredded parmesan cheese
Instructions
Step 1: Brown the Beef and Onions
Heat olive oil in a large pot over medium-high heat. Add beef and onions; cook for 7–8 minutes until browned and soft.
Step 2: Add Garlic and Flour
Stir in garlic for 1 minute. Sprinkle flour over and cook 3 minutes, stirring constantly.
Step 3: Add Broth and Cream
Pour in broth and stir until slightly thickened. Add cream and mix until smooth.
Step 4: Season the Soup
Add salt, pepper, onion powder, Italian seasoning, and paprika. Stir and adjust to taste.
Step 5: Cook Carrots and Pasta
Bring to a boil. Add carrots and macaroni. Cover, reduce heat, and simmer 20 minutes, stirring occasionally.
Step 6: Add Cheese
Remove from heat. Stir in cheddar and parmesan until fully melted and creamy.
Step 7: Serve
Ladle into bowls and serve hot. Garnish with parsley or extra cheese if desired.
