Creamy Cheeseburger Macaroni Soup: A Comfort Food Twist

Looking for a hearty, satisfying soup that delivers all the flavors of your favorite cheeseburger in a bowl? This creamy cheeseburger macaroni soup hits the spot, combining tender pasta, savory beef, and a rich, cheesy broth.

It's a one-pot meal perfect for busy weeknights or cozy weekends when you're craving comfort food with a twist.

Servings: 6

Prep Time: 10 minutes

Cook Time: 25 minutes

Photo byGLP

Ingredients:

• 1 lb ground beef
• 1 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1/4 cup unsalted butter
• 1 small yellow onion, chopped
• 1 medium carrot, thinly sliced
• 1-2 celery stalks, chopped
• 4 cloves garlic, minced
• 4 tablespoons all-purpose flour
• 6 cups beef or chicken broth
• 2 cups elbow macaroni, uncooked
• 1 cup heavy cream or whole milk
• 16 oz cheddar cheese, cubed

Directions:

Heat a large pot over medium-high heat and crumble in the ground beef. Season with garlic powder and black pepper. Cook until browned, breaking it up as it cooks.

1. Lower the heat to medium, and add butter to the pot. Stir in onion, carrot, celery, and garlic, cooking until the veggies are soft, about 10 minutes.
2. Sprinkle in the flour and stir for a minute to combine.
3. Slowly pour in the broth, making sure to scrape up any bits stuck to the bottom of the pot.
4. Bring the soup to a simmer, then add the uncooked macaroni. Let it cook, stirring occasionally, until the pasta is just tender, about 5-7 minutes.
5. Remove the pot from heat and stir in the cream and cheese until melted and smooth. Season with additional salt and pepper if needed. Serve hot and enjoy!

Substitutions:

• Meat alternatives: Swap ground beef with ground turkey or plant-based meat for a lighter or vegetarian version.
• Broth options: Use vegetable broth if you prefer a meat-free option.
• Cheese: If Velveeta isn’t your thing, shredded sharp cheddar or a mix of cheddar and Monterey Jack works beautifully.

Storage:

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop, adding a splash of broth or milk to maintain the creamy texture.

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