Ingredients

2 tablespoons olive oil (can substitute with butter)

1 pound ground beef (ground turkey or chicken can be used)

1 medium yellow onion, diced (shallots can be used)

2 cloves garlic, minced (fresh preferred)

1/4 cup all-purpose flour (cornstarch is a gluten-free alternative)

4 cups chicken broth (vegetable broth is a vegetarian swap)

1 cup heavy cream (half and half or whole milk can be used)

Salt, to taste

Pepper, to taste

Onion powder, to taste

1 teaspoon Italian seasoning (adjust to taste)

1 teaspoon paprika (adjust to taste)

1 cup matchstick carrots (fresh or frozen)

1 1/2 cups uncooked macaroni noodles (any small pasta shape can be used)

1 cup shredded cheddar cheese (consider mixing different cheese varieties)

1/2 cup shredded Parmesan cheese (Pecorino Romano is a flavorful substitute)

Instructions

Step 1: Heat the olive oil in a large pot over medium-high heat.

Step 2: Add the ground beef and diced onion, cooking until the beef is browned and the onion is softened, about 5-7 minutes.

Step 3: Stir in the minced garlic and sauté for an additional minute until fragrant.

Step 4: Sprinkle in the flour, stirring constantly for 2-3 minutes to form a roux.

Step 5: Pour in the chicken broth while stirring to avoid lumps, then bring the mixture to a simmer for 5 minutes.

Step 6: Add the heavy cream along with salt, pepper, onion powder, Italian seasoning, and paprika. Mix well to combine.

Step 7: Incorporate the matchstick carrots and macaroni noodles, and bring to a boil for 1 minute.

Step 8: Reduce the heat to low and let the soup simmer uncovered for 20 minutes, stirring occasionally to prevent sticking.

Step 9: Stir in the shredded cheddar and Parmesan cheese until melted and smooth.

Step 10: Serve the soup warm and enjoy your comforting bowl of cheeseburger macaroni goodness.

Tips & Variations

For a lighter version, use ground turkey and half and half instead of heavy cream.

Add a splash of Worcestershire sauce to the beef while browning for extra depth of flavor.

Mix in other cheese varieties like gouda or mozzarella for a richer cheese taste.

Use gluten-free pasta and cornstarch to make this dish gluten-free.

Include diced pickles or a dash of mustard powder to replicate the classic cheeseburger tang.

FAQs

Can I make this soup ahead of time?

Yes, this soup can be made a day in advance and stored in the refrigerator. Just reheat it gently before serving, adding extra liquid if needed to thin it out.

Can I freeze Cheeseburger Macaroni Soup?

While it’s possible to freeze this soup, the cream and cheese may separate upon thawing, affecting the texture. It’s best to freeze without the dairy and add cream and cheese fresh when reheating.