Cheeseburger Macaroni Soup

Ingredients

• 454 g (1 lb)Ground beef (lean ground beef is an option)
• 150 g (1 cup)Chopped onions (yellow or white)
• 2 clovesMinced garlic
• 950 ml (4 cups)Beef broth (low-sodium if preferred)
• 240 ml (1 cup)Milk (low-fat or non-dairy milk can be substituted)
• 115 g (1 cup)Shredded cheddar cheese (sharp cheddar recommended)
• 200 g (2 cups)Macaroni (or another small pasta shape)
• 1 tspPaprika
• 1 tspBlack pepper
• 75 g (½ cup)Diced tomatoes
• 75 g (½ cup)Crumbled bacon
• 5 ml (1 tsp)Hot sauce

Instructions

1. 1

   Gather ingredients

   Prepare all the ingredients and cooking equipment, including a large pot or Dutch oven.

2. 2

   Brown the beef

   Heat the pot over medium-high heat and cook the ground beef until browned and crumbly.

3. 3

   Cook aromatics

   Drain off excess fat, then add the chopped onions and minced garlic. Sauté for about 3 minutes, until fragrant.

4. 4

   Simmer the broth

   Stir in the beef broth, milk, paprika and black pepper. Simmer for 10 minutes to let the flavours develop.

5. 5

   Cook the macaroni

   Add the macaroni, making sure it is submerged in the liquid. Cook until tender, stirring occasionally.

6. 6

   Melt in cheese

   Lower the heat and gradually stir in the cheddar until it has melted and the soup is creamy.

What is cheeseburger macaroni soup?

This American-inspired soup combines the familiar elements of a cheeseburger—beef and cheddar—with macaroni in a savoury, creamy broth. It takes cues from the comfort-food pairing of beef, cheese and pasta rather than following one fixed traditional recipe.

Here, browning the beef builds a savoury base, while milk and cheddar make the broth creamy. Tomatoes, bacon and hot sauce add sweet, smoky and spicy notes.

Nutrition and macros by portion

The nutrition label shows one serving as written: 400 calories, 25g protein, 32g carbs, 20g fat.

The macaroni supplies much of the carbohydrate, while the beef and cheddar contribute protein and the main share of the fat. Serve a bowl with a vegetable side, such as a green salad, to add freshness and balance the meal.

Build a savoury base

Browned beef: break it up as it cooks so it becomes crumbly and distributes easily through the soup. Draining excess fat before adding the onions helps keep the broth from becoming overly greasy.

Onion and garlic: give them about 3 minutes in the pot, until fragrant. This brief sauté softens the onion and brings out the garlic's aroma.

Keep the broth creamy

Milk and broth: simmer them together with the paprika and pepper for 10 minutes, as directed, before adding the pasta. Keep the heat at a gentle simmer rather than a hard boil.

Cheddar: lower the heat and add it gradually, stirring as it melts. Sharp cheddar gives the soup a more pronounced cheese flavour.

Check the pasta

Submersion: make sure the macaroni sits beneath the liquid so it can cook evenly. Stir from time to time to keep it from sticking to the bottom of the pot.

Doneness: taste a piece to check that it is tender. The method does not give a precise pasta cooking time, so use the texture as your guide.

Balance the extra flavours

Tomatoes and bacon: the diced tomatoes bring a little sweetness, while the crumbled bacon adds a smoky note. The recipe lists both ingredients, but its method does not specify when to add them.

Hot sauce: it brings heat to the cheeseburger-inspired flavour. Adjust the amount to suit your preference.

Make it a meal

The soup is a filling combination of beef, macaroni and cheese. Serve it with a crisp green salad or a simple vegetable side for contrast.

A little extra black pepper or hot sauce at the table lets each person season their bowl to taste.

Recipe notes & tips

• Use a large pot so the beef can brown without crowding.
• Drain the excess fat after browning the beef, before adding the onion and garlic.
• Stir the macaroni occasionally while it cooks to help prevent sticking.
• Add the cheddar in stages over low heat for a smooth, creamy finish.
• Choose low-sodium beef broth if you would like more control over the soup's saltiness.

Variations

• Change the pasta: use another small pasta shape in place of macaroni.
• Use lean beef: choose lean ground beef for a less fatty base.
• Boost the cheese flavour: use sharp cheddar as suggested in the ingredient list.
• Adjust the heat: add more or less hot sauce to suit your taste.
• Swap the milk: use low-fat or non-dairy milk as described in the ingredient list.

Common mistakes to avoid

• Crowding the beef: it may not brown well; use a roomy pot and break the meat up as it cooks.
• Skipping the drain: excess fat can make the soup greasy; drain it before adding the aromatics.
• Leaving pasta exposed: it may cook unevenly; stir until the macaroni is submerged.
• Forgetting to stir: pasta can stick to the pot; stir occasionally as it cooks.
• Adding cheese over high heat: the soup may lose its smooth texture; lower the heat and stir the cheddar in gradually.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat gently in a saucepan, stirring; add a splash of milk or broth if the soup has thickened.

Frequently asked questions