Description
A cozy bowl of cheeseburger macaroni soup featuring ground beef, creamy cheese, and tender macaroni in a warm broth.
Ingredients
Scale
- 2 tablespoons Olive Oil
- 1 pound Ground Beef
- 1 medium Yellow Onion, diced
- 2 cloves Garlic, minced
- 1/4 cup All-Purpose Flour
- 4 cups Chicken Broth
- 1 cup Heavy Cream
- Salt, to taste
- Pepper, to taste
- Onion Powder, to taste
- 1 teaspoon Italian Seasoning
- 1 teaspoon Paprika
- 1 cup Matchstick Carrots
- 1 1/2 cups Uncooked Macaroni Noodles
- 1 cup Shredded Cheddar Cheese
- 1/2 cup Shredded Parmesan Cheese
Instructions
- Sauté the aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, cooking until fragrant and the onion is translucent.
- Brown the meat: Add the ground beef to the pot, breaking it apart as it cooks until it’s no longer pink. Drain excess fat if necessary.
- Make it creamy: Sprinkle the flour over the meat mixture and stir well. This will help thicken your soup.
- Add the liquids: Gradually pour in the chicken broth and heavy cream, stirring continuously to avoid lumps.
- Season it: Season the mixture with salt, pepper, onion powder, Italian seasoning, and paprika. Taste and adjust the seasoning as needed.
- Incorporate the veggies: Stir in the matchstick carrots.
- Cook the pasta: Add the uncooked macaroni noodles to the pot, allowing them to cook until al dente, about 7-10 minutes.
- Melt in the cheese: Remove the pot from heat and stir in the shredded cheddar and Parmesan cheeses until well combined and melted.
- Serve and enjoy!
Notes
For variations, consider adding more vegetables or trying a different type of meat.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 500
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg