Ingredients

2 tablespoons olive oil (can substitute with butter)

1 pound ground beef (ground turkey or chicken can be used)

1 medium yellow onion, diced (shallots can be used)

2 cloves garlic, minced (fresh preferred)

1/4 cup all-purpose flour (cornstarch is a gluten-free alternative)

4 cups chicken broth (vegetable broth is a vegetarian swap)

1 cup heavy cream (half and half or whole milk can be used)

Salt, to taste

Pepper, to taste

Onion powder, to taste

1 teaspoon Italian seasoning (adjust to taste)

1 teaspoon paprika (adjust to taste)

1 cup matchstick carrots (fresh or frozen)

1 1/2 cups uncooked macaroni noodles (any small pasta shape can be used)

1 cup shredded cheddar cheese (consider mixing different cheese varieties)

1/2 cup shredded Parmesan cheese (Pecorino Romano is a flavorful substitute)

Instructions

Step 1: Heat the olive oil in a large pot over medium-high heat.

Step 2: Add the ground beef and diced onion, cooking until the beef is browned and the onion is softened, about 5-7 minutes.

Step 3: Stir in minced garlic and sauté for an additional minute until fragrant.

Step 4: Sprinkle in the flour, stirring constantly for 2-3 minutes to form a roux.

Step 5: Pour in the chicken broth while stirring to avoid lumps, then bring the mixture to a simmer and cook for 5 minutes to thicken.

Step 6: Add heavy cream, salt, pepper, onion powder, Italian seasoning, and paprika. Mix well to combine.

Step 7: Incorporate the matchstick carrots and uncooked macaroni noodles, then bring to a boil for 1 minute.

Step 8: Lower the heat and simmer the soup for 20 minutes, stirring occasionally, until the noodles are tender and the flavors have melded.

Step 9: Stir in the shredded cheddar and Parmesan cheeses until melted and smooth.

Step 10: Serve the soup warm and enjoy your comforting meal.

Tips & Variations

For a vegetarian version, substitute ground beef with plant-based crumbles and use vegetable broth instead of chicken broth.

Mix different cheeses such as Monterey Jack or mozzarella for a unique flavor profile.

If you prefer a gluten-free soup, replace all-purpose flour with cornstarch and use gluten-free pasta.

Add a splash of Worcestershire sauce or a dash of hot sauce for extra depth and a little heat.

Use fresh herbs like parsley or chives as garnish to brighten the flavors before serving.

FAQs

Can I freeze Cheeseburger Macaroni Soup?

Yes, you can freeze it, but the texture of the pasta may change slightly. For best results, undercook the macaroni slightly before freezing. Thaw overnight in the refrigerator and reheat gently on the stove.

Can I use different types of pasta?

Absolutely! While macaroni is traditional, any small pasta shape such as shells, elbows, or small penne will work well in this soup.

Dinner

Cheeseburger Macaroni Soup Recipe

Introduction