Description
Cheeseburger Macaroni Soup is a comforting and hearty soup featuring ground beef, tender elbow macaroni, creamy Velveeta cheese, and fresh vegetables simmered in a flavorful broth. Perfect for an easy weeknight dinner, this soup combines the flavors of a cheeseburger with the cozy texture of macaroni and cheese in a deliciously creamy soup.
Ingredients
Scale
Meat and Seasonings
- 1 lb ground beef
- 1 teaspoon seasoned salt
- 1/4 teaspoon black pepper
Vegetables and Aromatics
- 1 small yellow onion, diced
- 1 medium carrot, peeled and sliced
- 1–2 stalks celery, sliced
- 4 cloves garlic, minced
Liquids and Dairy
- 1/4 cup (1/2 stick) butter
- 6 cups chicken or beef broth
- 1 cup heavy cream or half and half
Carbohydrates and Thickener
- 4 tablespoons all-purpose flour
- 2 cups uncooked elbow macaroni
Cheese
- 16 oz Velveeta cheese, cubed
Instructions
- Brown the beef: In a large pot over medium-high heat, brown the ground beef, breaking it apart with a wooden spoon as it cooks. Season with seasoned salt and black pepper.
- Sauté vegetables: Reduce heat to medium, add butter, followed by diced onion, sliced carrots, celery, and minced garlic. Cook, stirring occasionally, for 10 minutes until vegetables soften.
- Add flour: Stir in the all-purpose flour and cook for 1 minute, stirring frequently to form a roux and eliminate the raw flour taste.
- Stir in broth: Gradually add the chicken or beef broth while stirring constantly, scraping up any browned bits from the bottom of the pot to incorporate all the flavors.
- Simmer with pasta: Bring the mixture to a simmer, then stir in the uncooked elbow macaroni. Maintain a gentle simmer and cook until the pasta is al dente, about 7 minutes.
- Add cream and cheese: Turn off the heat. Stir in the heavy cream or half and half and cubed Velveeta cheese until fully melted and the soup is creamy.
- Final seasoning and serve: Taste and adjust seasoning with salt and black pepper as needed. Serve hot and enjoy this comforting cheeseburger macaroni soup.
Notes
- You can substitute half and half for heavy cream to reduce calories slightly.
- For a gluten-free version, use gluten-free flour and pasta.
- If Velveeta is unavailable, processed cheese slices or sharp cheddar can be used, though texture may vary.
- Leftovers reheat well and soup thickens upon standing; add additional broth or milk to loosen if needed.
- Feel free to add pickles or mustard on the side to mimic cheeseburger toppings.
Nutrition
- Serving Size: 1 cup
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 850 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 1 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 85 mg
