Hearty Cheeseburger Mac Soup: A Comfort Bowl (Print Version)

Warm up with a bowl of Cheeseburger Macaroni Soup! This rich, savory recipe brings classic comfort with a personal twist, perfect for any night.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 45 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Contains dairy, meat

# Ingredients:

→ Main Players

01 - 1 lb ground beef (80/20 lean)
02 - 1 medium yellow onion, diced
03 - 3 cloves garlic, minced
04 - 1 tbsp tomato paste
05 - 2 tbsp all-purpose flour
06 - 4 cups beef broth (low sodium)
07 - 2 cups whole milk
08 - 1 tbsp Worcestershire sauce
09 - 1 tsp dried mustard
10 - 1/2 tsp smoked paprika
11 - 1 1/2 cups elbow macaroni, uncooked

→ Cheesy Goodness

12 - 8 oz Velveeta cheese, cubed
13 - 1 1/2 cups sharp cheddar cheese, freshly shredded

→ Seasoning & Finish

14 - Salt and freshly ground black pepper, to taste

→ Optional Garnishes

15 - Crispy bacon bits
16 - Fresh parsley, chopped
17 - Extra shredded cheddar cheese

# Instructions:

01 - First things first, grab a large pot or Dutch oven and set it over medium-high heat. Toss in your ground beef and break it up with a spoon. Let it brown until it's no longer pink, stirring occasionally. Oh, the smell of browning beef! That's where the magic starts, hon. Drain off any excess fat – a little is fine for flavor, but we don't want a greasy soup. Now, throw in your diced yellow onion and let it soften for about 5 minutes, stirring until it's translucent. Then, add your minced garlic and cook for just another minute until it’s fragrant, but don't let it burn, that's where I always mess up if I get distracted!
02 - Next up, stir in the tomato paste, all-purpose flour, dried mustard, and smoked paprika right into the pot with the beef and onions. Cook this mixture for about 1-2 minutes, stirring constantly. You'll want to make sure the flour gets cooked a bit to avoid that raw flour taste. It'll create a sort of paste, coating everything beautifully. This step is crucial for building a really rich flavor foundation for your Cheeseburger Mac Soup, honestly. I once rushed this and the soup just wasn't as deep and delicious. Don't be like past me!
03 - Slowly, pour in the beef broth and whole milk, whisking constantly as you go to prevent any lumps from forming. See? No lumps! Now, stir in the Worcestershire sauce. Bring the mixture to a gentle simmer, stirring occasionally. You’ll feel it start to thicken slightly. This is where the kitchen starts to smell absolutely incredible, like true comfort is bubbling away. Keep it at a low simmer – we're not boiling, just warming everything through and letting those flavors meld. It's a waiting game, but so worth it!
04 - Once your soup base is simmering nicely, add in your elbow macaroni. Give it a good stir to make sure the pasta is fully submerged in the liquid. Let it cook according to the package directions, or until it's al dente – that's firm to the bite. This usually takes about 7-10 minutes. Make sure you stir frequently, especially at the bottom of the pot, to prevent the pasta from sticking. I’ve definitely had a few incidents where the macaroni glued itself to the bottom, oops! You want tender pasta, not a sticky mess.
05 - Now for the best part! Reduce the heat to low. Stir in the cubed Velveeta cheese until it's completely melted and smooth. This is where the soup gets its signature creamy, dreamy texture. Once the Velveeta is incorporated, add in your freshly shredded sharp cheddar cheese, stirring until it's also melted and fully combined. Don't let the heat get too high during this step, or the cheese can get grainy. Gentle heat, constant stirring – that’s the trick. It should look lusciously cheesy, like a beautiful, golden river.
06 - Taste your Cheeseburger Macaroni Soup and adjust the seasonings as needed. Add more salt and pepper if you think it needs it. Remember, everyone's palate is different! Ladle the hot soup into bowls. For an extra flourish, I love to sprinkle with some crispy bacon bits, a little extra shredded cheddar, or a tiny bit of fresh parsley for color. Look at that gorgeous, steaming bowl! It should be thick, creamy, and bursting with all those familiar cheeseburger flavors. Honestly, it's just pure, unadulterated comfort. Enjoy every single spoonful!

# Notes:

01 - Always drain excess fat from the ground beef for a richer, not greasy, soup.
02 - If reheating leftovers, add a splash of milk or broth to loosen it up.
03 - Try adding a pinch of red pepper flakes for a subtle kick if you like a little heat.
04 - Serve with some crispy dill pickle spears on the side for a fantastic tangy contrast.

# Equipment Needed:

01 - Large pot or Dutch oven
02 - whisk

# Nutrition (Per Serving):

Calories: 450-500
Total Fat: 28-32g
Total Carbohydrate: 30-35g
Protein: 25-30g

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