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Cheeseburger Macaroni Soup

Cheeseburger macaroni soup with a rich cheddar broth, browned ground beef, and tender elbow macaroni. Simmered, then finished with heavy cream and shredded cheddar for a thick, melty texture.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

Cheeseburger Macaroni Soup
  • 1.5 lb ground beef
  • 2 cup elbow macaroni, uncooked
  • 1 onion, diced
  • 3 clove garlic, minced
  • 4 cup beef broth
  • 1 can (10.5 oz) condensed cheddar cheese soup
  • 2 cup shredded cheddar
  • 1 cup heavy cream
  • 1 tbsp Worcestershire sauce
  • 1 tsp mustard powder
  • 0.5 tsp garlic powder
  • 1 Pickles, green onions, and extra cheddar for serving
  • 0.25 tsp Salt and pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Brown and build the base
  1. Brown the ground beef in a large pot and drain the fat. Keep cooking until the beef is browned with no visible pink.
  2. Sauté the diced onion for 3 minutes. Cook until softened and starting to turn translucent, then add minced garlic and cook for 1 minute.
  3. Add the beef broth, condensed cheddar cheese soup, Worcestershire sauce, mustard powder, and garlic powder. Bring to a boil over high heat, then maintain a steady boil.
Cook macaroni and finish with cheese
  1. Add the uncooked elbow macaroni. Cook for 8-10 minutes, stirring occasionally, until tender.
  2. Reduce the heat, then stir in the heavy cream and shredded cheddar until melted. Keep the soup just hot enough to melt the cheese without boiling hard.
  3. Season with salt and pepper to taste, then serve. Top each bowl with pickles, green onions, and extra cheddar.

Notes

For a thicker soup that clings to the macaroni, let it simmer uncovered for 3-5 minutes after the cheese melts; it will also thicken as it cools. Store leftovers in the refrigerator up to 4 days; freeze is not recommended because the dairy can separate when reheated. For a gluten-free swap, use gluten-free elbow macaroni and keep the rest of the ingredients the same.