Description
Cheeseburger Macaroni Soup is everything you love about a cheeseburger—rich ground beef, creamy cheese, tender pasta—all in a warm, comforting soup. It’s easy to make, uses simple ingredients, and delivers big, cozy flavor.
Ingredients
Scale
1 lb ground beef
1 tsp seasoned salt
¼ tsp black pepper
¼ cup butter
1 small yellow onion, diced
1 medium carrot, peeled and sliced
1–2 stalks celery, sliced
4 cloves garlic, minced
4 tbsp all-purpose flour
6 cups chicken or beef broth
2 cups uncooked elbow macaroni
1 cup heavy cream or half-and-half
16 oz Velveeta cheese, cubed
Instructions
- Brown the ground beef.
Heat a large pot over medium–high heat. Add the ground beef, breaking it apart with a wooden spoon or spatula. Cook until fully browned. Season with the seasoned salt and black pepper. Drain off any excess fat if there’s more than you like. - Sauté the aromatics and vegetables.
Lower the heat to medium. Add the butter to the pot; once melted, stir in diced onion, sliced carrot, sliced celery, and minced garlic. Cook for about 10 minutes, stirring occasionally, until the vegetables begin to soften and the onions turn translucent. - Make the roux.
Sprinkle the flour over the cooked vegetables and beef. Stir constantly for about 1 minute so that the flour loses its raw taste and forms a light paste with the butter (“roux”). - Add broth and simmer.
Gradually pour in the chicken or beef broth, stirring constantly to avoid lumps and to scrape up any browned bits from the bottom (this adds extra flavor). Bring the pot to a simmer. - Cook the macaroni.
Once simmering, stir in the uncooked elbow macaroni. Maintain a gentle simmer and cook until the pasta is al dente—usually 5–7 minutes, depending on brand. Stir occasionally to prevent sticking. - Finish with cream and cheese.
Remove the pot from heat. Stir in the heavy cream (or half‑and‑half) and the cubed Velveeta until the cheese has fully melted and the mixture is smooth. - Season to taste.
Taste the soup. Add additional salt and black pepper if needed. If you want more cheesiness or richness, you can stir in a little more cheese or cream. - Serve.
Ladle into bowls and serve hot. Garnish if desired (see serving suggestions below).
Notes
Use beef broth for a deeper flavor or chicken broth for a lighter touch.
For leftovers, slightly undercook pasta to prevent mushiness.
Swap Velveeta with cheddar and cream cheese for a more natural version.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
Nutrition
- Serving Size: 1 cup
- Calories: ~500
- Sugar: ~4g
- Carbohydrates: ~32g
- Protein: ~23g