Cheeseburger Macaroni Soup

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Cheeseburger Macaroni Soup is pure comfort in a bowl with cheesy broth, tender pasta, and rich, savory beef in every bite!

Prep Time40

Cook Time30

Total Time1 10

Course: Dinner, Soup

Cuisine: American

Keyword: Cheeseburger Macaroni Soup

Servings: servings

Author: Chelsea Lords

Cost: $18.71

Equipment

Ingredients

2 tablespoons olive oil divided
1 pound lean ground beef 93/7, or use ground Italian sausage
5 tablespoons unsalted butter divided
2-1/4 cups mirepoix see note 1
1 tablespoon minced garlic
1-1/4 cup elbow macaroni
1 teaspoon dried basil
1 teaspoon dried parsley flakes
1/2 teaspoon ground mustard optional
6 cups chicken broth or stock
1/3 cup flour
3 cups whole milk
1/2 cup heavy cream
Salt and pepper
2 cups freshly shredded sharp Cheddar cheese see note 2
1/3 cup sour cream
Crusty buttered bread optional, for serving

US - Metric

Instructions

Heat 1 tablespoon oil in a large pot over high heat. Add the ground beef, season with 1/2 teaspoon each salt & pepper, and cook until browned and crumbled. Transfer the beef to a bowl.
In the same pot, add remaining 1 tablespoon oil and 1 tablespoon butter over medium-high heat. Add the mirepoix, season with 3/4 teaspoon each salt and pepper, and sauté for 7-8 minutes, or until tender. Add garlic, parsley, basil, and mustard powder, and cook for 1 minute.
Pour in the chicken broth and bring to a boil. Add the pasta and cook 2 minutes less than the package directions (it will cook more!)
In a separate medium pot, melt the remaining 4 tablespoons butter over medium heat. Add flour and whisk constantly for 1 minute. Slowly whisk in the milk and cook, stirring often, until nicely thickened (see note 3). Reduce the heat to low, then whisk in heavy cream and sour cream until smooth.
Pour the cream mixture and cooked beef back into the soup. Stir and cook until slightly thickened. Reduce heat to low and add cheese a handful at a time, stirring until melted. Taste and season with additional salt and pepper, if needed.
Troubleshoot: If the soup is too thin, increase the heat slightly and simmer until it reaches your desired thickness. If it’s too thick, stir in a little broth to loosen it up.
Ladle into bowls and serve warm with buttered toasted bread, if desired.

Video

Notes

Note 1: Use equal parts diced onion, carrot, and celery (3/4 cup each) or buy a mix labeled “mirepoix” in the produce section or frozen vegetable section of the store.

Note 2: Use freshly shredded sharp or extra sharp Cheddar for the best flavor and melt.

Note 3: To check sauce thickness, coat the back of a wooden spoon and draw a line with your finger. If the line holds, it’s ready.

Storage: The pasta will continue to absorb liquid, so use a wire skimmer to remove it and store separately from the soup. Keep leftovers in airtight containers for 3–4 days. Reheat gently over low heat, adding a splash of broth to loosen if needed.

Nutrition