Description
Hearty one-pot macaroni cheeseburger soup blends classic burger flavors with comforting pasta in a single, easy-to-make dish. Creamy, savory, and packed with ground beef, this soup delivers all the indulgent taste of a cheeseburger without the extra dishes you’ll love.
Ingredients
Scale
Proteins:
- 1 lb ground beef
- 1/2 cup bacon, chopped
Dairy and Cheese:
- 2 cups shredded cheddar cheese
- 1/2 cup heavy cream
- 1/4 cup cream cheese
- 2 cups whole milk
Vegetables and Base:
- 1 cup elbow macaroni
- 1/2 cup diced onions
- 1/2 cup diced tomatoes
- 2 cloves garlic, minced
- 2 tbsp tomato paste
Seasonings and Extras:
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried parsley
- 1 tbsp worcestershire sauce
Thickening Agents:
- 2 tbsp all-purpose flour
- 2 tbsp butter
Instructions
- Heat a large Dutch oven or heavy-bottomed pot over medium-high heat and render the chopped bacon until crisp and golden, creating a flavorful base for the soup.
- Remove bacon bits and set aside, then brown the ground beef in the same pot, breaking it into small crumbles and developing deep, rich flavors.
- Add diced onions and minced garlic to the beef, sautéing until the onions become translucent and fragrant, approximately 3-4 minutes.
- Sprinkle flour over the meat mixture, stirring continuously to create a roux that will help thicken the soup and prevent lumps from forming.
- Pour in whole milk, heavy cream, and worcestershire sauce, whisking constantly to integrate the liquids smoothly and prevent scorching.
- Stir in tomato paste and diced tomatoes, allowing the mixture to simmer and develop a robust, tangy flavor profile for about 5 minutes.
- Add elbow macaroni and cook until pasta reaches al dente texture, stirring occasionally to prevent sticking, roughly 8-10 minutes.
- Reduce heat to low and gradually incorporate cream cheese and shredded cheddar, stirring until the cheese melts completely and creates a velvety, creamy consistency.
- Season with salt, black pepper, and dried parsley, adjusting to taste and ensuring even distribution of seasonings.
- Garnish with reserved crispy bacon bits, creating a crunchy texture contrast and enhancing the overall flavor complexity of the soup.
- Serve immediately while hot, enjoying the rich, comforting blend of cheeseburger and soup elements in each spoonful.
Notes
- Select lean ground beef to minimize excess grease and maintain a cleaner soup texture.
- Drain bacon fat partially to control richness while preserving its delicious smoky flavor.
- Substitute whole milk with lower-fat alternatives like 2% milk or unsweetened almond milk for a lighter version.
- Use gluten-free flour or cornstarch as a roux thickener to make the recipe celiac-friendly and accommodate gluten sensitivities.
- Swap traditional pasta with zucchini noodles or cauliflower rice for a low-carb, keto-friendly adaptation.
- Add extra vegetables like diced bell peppers or spinach to boost nutritional value and incorporate more color.
- Cook macaroni slightly less than al dente to prevent overcooking when simmering, ensuring perfect pasta consistency.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner, Snacks
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 569
- Sugar: 4 g
- Sodium: 888 mg
- Fat: 38 g
- Saturated Fat: 20 g
- Unsaturated Fat: 14 g
- Trans Fat: 1 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 136 mg