Cheeseburger Macaroni Soup (Print Version)
A warm bowl of cheesy, savory macaroni with ground beef and seasoned broth for comfort.
# Ingredients:
Meat
01 -
2 pounds lean ground beef
Vegetables
02 -
1 large yellow onion, diced
03 -
1 cup matchstick-cut carrots
04 -
1 tablespoon chopped garlic
Liquids
05 -
1 tablespoon olive oil
06 -
4 cups chicken broth
07 -
2 cups heavy cream
Dry Ingredients
08 -
1/2 cup all-purpose flour
09 -
1 1/2 cups uncooked macaroni noodles
Spices & Seasonings
10 -
1 1/2 teaspoons salt
11 -
1 1/2 teaspoons ground black pepper
12 -
1 tablespoon onion powder
13 -
1 tablespoon Italian seasoning
14 -
1/2 teaspoon paprika
Cheese
15 -
3 cups shredded cheddar cheese
16 -
1/3 cup shredded Parmesan cheese
# Instructions:
01 -
Pour olive oil into a large pot over medium-high heat. Once heated, add ground beef and diced onion. Crumble beef thoroughly and cook until fully browned.
02 -
Stir in chopped garlic and cook for approximately one minute until fragrant.
03 -
Sprinkle all-purpose flour into the pot, stirring constantly. Cook for about three minutes to create a roux.
04 -
Gradually whisk in chicken broth until mixture thickens. Then stir in heavy cream.
05 -
Add salt, pepper, onion powder, Italian seasoning, and paprika. Stir thoroughly to combine.
06 -
Bring soup to a boil and add carrots and uncooked macaroni noodles. Stir well and allow the soup to return to a boil.
07 -
Cover pot with a lid, reduce heat to low, and simmer for 20 minutes, stirring occasionally to prevent sticking.
08 -
Remove lid, stir in shredded cheddar and Parmesan cheeses. Stir until cheese is completely melted and integrated.
# Notes:
01 -
For best texture, stir occasionally during simmering to avoid pasta sticking to the bottom.