Description

Cheeseburger Macaroni Soup is a hearty, comforting dish that combines the rich flavors of seasoned ground beef, creamy Velveeta cheese, and tender elbow macaroni in a savory broth. Perfect for a cozy dinner, this soup features a blend of fresh vegetables and a creamy finish with heavy cream or half and half, delivering the classic taste of a cheeseburger in a warm, comforting soup form.

Ingredients

Scale

Meat and Seasoning

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

Dairy and Baking

1/4 cup (1/2 stick) butter
4 tablespoons all-purpose flour
1 cup heavy cream or half and half
16 oz Velveeta cheese, cubed

Broth and Pasta

6 cups chicken or beef broth
2 cups uncooked elbow macaroni

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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.
Cook Vegetables: Reduce heat to medium, add butter, followed by diced onion, sliced carrots, celery, and minced garlic. Cook, stirring occasionally, for 10 minutes to soften the vegetables and develop flavor.
Add Flour: Stir in the all-purpose flour and cook for 1 minute, stirring frequently to eliminate raw flour taste and create a roux base.
Add Broth: Gradually stir in the chicken or beef broth, stirring constantly and scraping up any browned bits from the bottom of the pot to incorporate all flavors.
Cook Pasta: Bring the mixture to a simmer, then stir in the uncooked elbow macaroni. Maintain a gentle simmer and let cook until the pasta is al dente, about 7 minutes.
Finish Soup: Turn off the heat, then stir in the heavy cream or half and half and cubed Velveeta cheese until the cheese is fully melted and the soup is creamy. Taste and adjust seasoning with salt and pepper as needed. Serve warm.

Notes

For a lower fat option, substitute the heavy cream with half and half or milk, noting this will slightly reduce creaminess.
If you prefer a spicier soup, add a pinch of cayenne pepper or red pepper flakes when cooking the vegetables.
Velveeta cheese can be substituted with shredded cheddar cheese for a less processed option, though it may alter the soup’s texture.
Use gluten-free flour or cornstarch as a thickener for a gluten-free variation.
Leftover soup can be refrigerated for up to 3 days and reheated gently on the stovetop, adding extra broth or cream if needed.