Cheeseburger Macaroni Soup: Easy Weeknight Comfort (Print Version)

Cheeseburger Macaroni Soup brings nostalgic diner flavors to your bowl. Hearty, cheesy, and simple for weeknights. My family's favorite, a true hug in a bowl.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 40 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American Comfort
Dietary: Contains meat, dairy, gluten

# Ingredients:

→ Base Ingredients

01 - 1 lb lean ground beef
02 - 1 (14.5 oz) can diced tomatoes, undrained
03 - 4 cups beef broth
04 - 1 cup elbow macaroni

→ Creamy & Cheesy Goodness

05 - 1 cup whole milk
06 - 8 oz Velveeta or American cheese slices, cubed

→ Flavor Boosters

07 - 1 small onion, chopped
08 - 2 cloves garlic, minced
09 - 2 tbsp ketchup
10 - 1 tbsp yellow mustard
11 - 1 tsp Worcestershire sauce
12 - Salt and black pepper to taste

→ Finishing Touches

13 - 1/2 cup shredded cheddar cheese, for topping
14 - Fresh parsley, chopped (optional, for garnish)

# Instructions:

01 - First up, grab a big pot or Dutch oven and get that ground beef browning over medium-high heat. Break it up with your spoon; we want nice crumbles, not big chunks. I always smell that savory aroma filling my kitchen right away, and it instantly makes me excited for this hearty soup. Drain off any excess grease, because, well, nobody wants a greasy soup base, right?
02 - Once the beef is browned and drained, toss in your chopped onion and garlic. Let them cook down until they're softened and fragrant, about 3-5 minutes. This is where the magic starts to happen, creating a flavorful foundation. I've definitely rushed this step before, and the soup just wasn't as deep in flavor, so take your time here. The smell is honestly incredible!
03 - Pour in the beef broth, diced tomatoes (don't drain!), ketchup, mustard, and Worcestershire sauce. Give it a good stir to combine everything. Bring it to a simmer, scraping up any browned bits from the bottom of the pot—that's all flavor, baby! This liquid base is what will carry all those delicious flavors throughout.
04 - Now for the macaroni! Stir it right into the simmering broth. Make sure it's fully submerged. Let it cook according to package directions, usually around 7-10 minutes, until it's al dente. I always set a timer because I'm notorious for overcooking pasta, and nobody wants mushy pasta in their comforting soup. Keep an eye on it!
05 - Once the macaroni is cooked, reduce the heat to low. Stir in the whole milk and the Velveeta or American cheese slices until everything is melted and gloriously creamy. This is the moment the soup transforms into that rich, comforting Cheeseburger Macaroni Soup. It gets so luxuriously smooth! I sometimes add an extra slice or two if I'm feeling extra cheesy, honestly.
06 - Taste for seasoning and add salt and pepper if needed. Ladle your warm Cheeseburger Macaroni Soup into bowls. Top each serving with a sprinkle of shredded cheddar cheese and a little fresh parsley, if you remembered it (I often don't, oops!). Serve immediately and watch everyone dig in. It's truly a sight to behold, that cheesy goodness!

# Notes:

01 - Don't skip browning the beef properly; it's essential for flavor.
02 - Always cook pasta al dente; it continues to cook a bit in the hot soup.
03 - Use whole milk for the creamiest texture; skim just won't cut it.
04 - A dash of pickle juice at the end can add an unexpected, tangy 'cheeseburger' kick!

# Equipment Needed:

01 - Large pot or Dutch oven
02 - Wooden spoon
03 - Ladle

# Nutrition (Per Serving):

Calories: 450 kcal
Total Fat: 25g
Total Carbohydrate: 35g
Protein: 25g

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