Description

If you’ve ever wished for a dish that feels like a warm hug after a long day, this Cheeseburger Macaroni Soup is it. Think juicy cheeseburger meets creamy mac and cheese — all transformed into a soul-soothing, one-pot comfort meal. It’s hearty, playful, nostalgic, and so easy, you’ll feel like a kitchen hero with barely any effort.

Ingredients

For the Soup

1 lb ground beef (80/20 for flavor; turkey or chicken also work)
1 small onion, finely chopped
2 garlic cloves, minced
1 tsp salt
½ tsp black pepper
1 tsp smoked paprika (regular paprika works too)
2 tbsp tomato paste
4 cups beef broth
1–2 tsp Worcestershire sauce or hot sauce (optional but recommended)
1½ cups elbow macaroni, uncooked
1 cup heavy cream (or whole milk for lighter)
1½ cups shredded sharp cheddar cheese (freshly shredded is best)

For Serving (optional but magical)

Chopped dill pickles
Sliced scallions
A drizzle of ketchup or mustard
Crusty bread, toasted

Instructions

Step 1: Brown the Beef

Heat a large soup pot or Dutch oven over medium heat. Add the ground beef and cook until browned, breaking it up as it cooks. Drain excess grease, leaving 1–2 tablespoons for flavor.

Step 2: Build the Flavor Base

Add the chopped onion and cook 3–4 minutes until soft. Stir in the garlic, salt, pepper, and smoked paprika. Cook 30 seconds.
Add the tomato paste and cook 1 minute to caramelize.

Step 3: Add Broth & Pasta

Pour in the beef broth and Worcestershire sauce or hot sauce if using. Scrape the bottom of the pot to loosen browned bits.
Bring to a boil, then stir in the uncooked macaroni.
Reduce heat and simmer 8–10 minutes, stirring occasionally, until pasta is al dente.

Step 4: Make It Creamy

Turn heat to low. Add the heavy cream and stir gently.
Off the heat, add the cheddar cheese a handful at a time, stirring until smooth and melted.

Step 5: Taste & Adjust

Add more salt, pepper, or a splash of Worcestershire/hot sauce as needed.
Ladle into bowls and garnish with pickles, scallions, or ketchup/mustard.

Notes

Shred your own cheese. Pre-shredded cheese melts grainy due to anti-caking agents.
Add cheese off the heat. Prevents separation and ensures a velvety finish.
Expect thickening. Pasta absorbs broth as it sits; loosen with extra milk/broth when reheating.
Don’t freeze. Cream + pasta doesn’t thaw well. Store in fridge up to 3 days.