Cheeseburger Macaroni Soup
This one-pot cheeseburger macaroni soup is the weeknight dinner you didn't know you needed. It tastes exactly like a diner cheeseburger — savory beef, melty cheese, tangy pickles — all in a cozy bowl that comes together in 45 minutes. My daughter Simone ate two bowls the first time, and that is the review that matters.
Equipment
- Large Heavy-Bottomed Pot (Dutch Oven)
- Wooden Spoon
- Box Grater
Ingredients
- 1 lb ground beef (80/20)
- 1 cup yellow onion, finely diced
- 1 cup carrots, finely diced
- 1 cup celery, finely diced
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 1 tbsp all-purpose flour
- 4 cups beef broth
- 1 cup milk (or half-and-half)
- 8 oz elbow macaroni
- 8 oz sharp cheddar cheese, freshly grated
- 4 oz American cheese, torn into pieces
--- For Finishing ---
- dill pickle slices, for garnish
- fresh parsley or green onions, chopped
Seasonings
- to taste salt and black pepper
- 1/2 tsp smoked paprika
- 1 tbsp butter (optional)
Instructions
- Brown the beef: Heat a large heavy-bottomed pot over medium-high heat. Add the ground beef and press it into an even layer. Let it cook undisturbed for 4 to 5 minutes until a deep brown crust forms. Break it up, season with salt, pepper, and smoked paprika, then transfer to a plate. Leave the drippings in the pot.
- Sweat the vegetables: Reduce heat to medium. Add the butter (if using) and the diced onion, carrots, and celery. Cook, stirring occasionally, until soft and translucent, about 6 to 8 minutes. Scrape up the fond from the bottom of the pot as they cook.
- Add aromatics: Stir in the garlic and tomato paste. Cook, stirring constantly, until the paste darkens to a deep rusty color and smells rich, about 2 minutes.
- Build the broth: Sprinkle in the flour and cook for 1 minute. Pour in the beef broth and milk, scraping up every bit of flavor from the bottom. Bring to a gentle simmer.
- Cook the macaroni: Stir in the dry elbow macaroni. Simmer, stirring occasionally, until al dente, about 8 to 10 minutes. Taste a piece a minute before the package time to avoid overcooking.
- Melt the cheese: Turn the heat to low. Add the shredded cheddar and American cheese in small handfuls, stirring constantly until each addition is fully melted and smooth. Do not let the soup boil.
- Finish and serve: Return the browned beef to the pot. Stir to combine. Adjust seasoning with salt and pepper. Ladle into bowls and top each with a few dill pickle slices and a sprinkle of parsley or green onions.
Notes
My honest advice after making this too many times:
- Don't rush the browning: That deep crust on the beef is the difference between a good soup and a great one. Let it sit undisturbed for 4–5 minutes before breaking it up.
- Shred your own cheese: Pre-shredded cheddar has starches that prevent smooth melting. Grate from a block for the creamiest texture.
- Low heat for dairy: When adding cheese, keep the soup at a gentle simmer at most. High heat will make the cheese separate and turn grainy.
- Season the beef first: Salt while browning, not just at the end. You can adjust later, but you can't add back what you missed early.
- Dairy-free: Use plant-based cheddar and unsweetened oat or cashew milk. Texture will be slightly thinner but flavor holds up.
- Gluten-free: Use GF all-purpose flour and your favorite GF pasta. Cook the pasta separately and add to each bowl at serving time to avoid mushiness.
- Ground turkey: Use 93/7 turkey and add 1 tbsp olive oil before browning. Extra smoked paprika or Worcestershire helps deepen flavor.
- Bacon cheeseburger: Stir in cooked, crumbled bacon at the end with the beef.