Macaroni Cheeseburger Soup
A creamy, cheesy delight that combines the classic flavors of a cheeseburger with tender macaroni, perfect for busy weeknights or casual gatherings.
Servings: 6 servings
Calories: 450kcal
Ingredients
Main Ingredients
- 1 lb ground beef Juicy and flavorful, the base of our soup.
- 1 medium onion, chopped Adds aromatic sweetness and depth.
- 2 cloves garlic, minced For that irresistible savory kick.
- 3 cups beef broth A rich foundation that elevates the soup.
- 1.5 cups milk (whole or 2%) Brings creaminess and smooth texture.
- 1.5 cups uncooked elbow macaroni The perfect comfort pasta that absorbs the flavors beautifully.
- 1 cup shredded cheddar cheese Sharp and creamy, a must-have for cheesiness.
- 0.5 cup shredded mozzarella cheese Melts beautifully to add stretchiness.
- 1 tbsp Worcestershire sauce Adds depth and umami.
- 1 tbsp olive oil (optional) For added richness in flavor.
- Salt and pepper, to taste Essential for balancing the dish.
Optional Toppings
- Crushed potato chips or croutons For a crunchy topping.
- Extra shredded cheese Because more cheese is always better.
- Fresh chopped parsley Adds a pop of color and freshness.
Instructions
Cooking the Soup
- In a large pot, over medium heat, add the ground beef. Cook for 6–8 minutes, breaking it up as it cooks until browned.
- Drain any excess grease, leaving about 1 tablespoon in the pot to retain flavor.
- Add the chopped onion to the pot and cook for 3–4 minutes until it softens.
- Stir in the minced garlic and cook for an additional minute until fragrant.
- Pour the beef broth, milk, and Worcestershire sauce into the pot. Stir well and bring the mixture to a gentle simmer.
- Add the uncooked elbow macaroni to the pot. Cook for 8–10 minutes, stirring occasionally, until the macaroni is tender.
- Lower the heat and slowly add the shredded cheddar and mozzarella cheeses to the pot, stirring continuously until fully melted.
- If the soup is too thick, thin it out with extra broth or milk.
- Taste and adjust seasoning with salt and pepper. Ladle into bowls and top with crushed potato chips, extra cheese, and fresh parsley if desired.
Notes
This Macaroni Cheeseburger Soup can be customized with different cheeses or vegetables. To store leftovers, allow to cool and transfer to an airtight container. It can last up to 3-4 days in the refrigerator, or up to 3 months in the freezer.