Growing up in Michigan, winter meant one thing: soup season. But not just any soup – we’re talking about the kind that sticks to your ribs and makes you forget about the snow piling up outside. This macaroni cheeseburger soup came into my life during one of those brutal Midwest winters, when I was craving both a burger and some mac and cheese but didn’t want to choose between them.
The first batch was honestly a happy accident. I had ground beef that needed using, some leftover macaroni, and a craving for something warm and filling. What started as a clean-out-the-fridge dinner turned into something my family now requests constantly, especially when the temperatures start dropping.
What makes this soup special isn’t just the combination of two comfort food favorites – it’s the little details. The beef gets seasoned right as it hits the pan, letting those herbs really sink in. Then there’s that touch of liquid smoke that makes you think of summer cookouts, even in the dead of winter.
Last week, I made this for my neighbor who’d just moved from Florida. She took one bite and said, “Okay, now I get why people live here.” That’s exactly what this soup is – a warm hug in a bowl that makes even the coldest nights feel cozy.
Let’s Talk Ingredients
The base of this soup starts with ground beef – I use 80/20 because the fat adds flavor, and we’re draining it anyway. You’ll need:
For the meat and vegetables:
- 1 pound ground beef (80/20 works best)
- 1 yellow onion, diced
- 2-3 celery stalks, chopped
- 3-4 garlic cloves, minced (I usually throw in an extra clove)
- 2 tablespoons butter
For the soup base:
- 4 cups beef broth (the better quality, the better your soup)
- 2 cups elbow macaroni, uncooked
- 1 can diced tomatoes, undrained
- 1 cup heavy cream (whole milk works too)
- 2 cups sharp cheddar, freshly grated
Seasonings:
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon liquid smoke
Making The Soup
Start with the beef. Get your Dutch oven nice and hot over medium-high heat. Drop in the ground beef and season it right away with half the thyme and oregano, plus some salt and pepper. Break it up as it cooks – I use a wooden spoon, but any tool works. Once it’s browned, drain off the fat and set the meat aside. (source:Ineskohl.info)
Next comes the flavor base. Melt your butter in the same pot – those browned bits from the beef are going to add depth to your vegetables. Throw in your diced onions and celery, along with the remaining herbs. Let them cook until they start to soften, about 3 minutes. When they’re looking good, add the garlic and cook for another minute.
The Crucial Step: Getting the pasta right. Once you’ve added the beef back in and poured in your broth, you’ll want to bring it to a boil before adding the macaroni. This is where timing matters – 7 to 8 minutes is usually perfect. The pasta should be tender but still have some bite. If it gets too soft, it’ll keep absorbing liquid and turn mushy.
The final stage is where everything comes together. Turn down the heat to low – this is important because you don’t want the dairy to separate. Add your Worcestershire sauce and that key ingredient, liquid smoke. Pour in the tomatoes and cream, then start adding the cheese gradually, stirring until it’s all melted and smooth.
Making It Work For You
Some nights, I’ll switch things up based on what’s in the fridge. Red peppers add nice color and sweetness. Sometimes I’ll throw in some frozen corn near the end. The beauty of this soup is that it’s pretty forgiving – you can make it your own.
Storage tips: It’ll keep in the fridge for about 3 days. The pasta does keep soaking up liquid, so when you reheat it, you might want to add a splash of broth or milk to thin it out a bit. Just warm it slowly over medium-low heat, stirring occasionally.
The Little Things That Matter
A few things I’ve learned over countless batches:
- Grate your own cheese. The pre-shredded stuff has anti-caking agents that can make your soup grainy
- Don’t skip the Worcestershire sauce – it adds that savory depth that makes people say “what is that?”
- If you’re not using liquid smoke, try smoked paprika instead
- Always check your seasonings at the end – the pasta absorbs quite a bit of salt as it cooks
On a cold night, there’s nothing better than a bowl of this soup, some crusty bread for dipping, and maybe a simple green salad on the side. It’s the kind of meal that makes you want to curl up on the couch afterward and watch old movies.
When my kids were younger, they’d ask for “burger mac soup” at least once a week during winter. Now that they’re older, it’s still the first thing they request when they come home from college. That’s how you know a recipe’s a keeper – when it becomes part of your family’s story.
Final Thoughts
This soup finds that sweet spot between fancy and familiar. It’s not fussy, but it’s definitely not boring. It’s the kind of recipe that proves home cooking doesn’t need to be complicated to be really, really good.
Remember, cooking is about making something that tastes good to you. Use this recipe as a starting point, and don’t be afraid to make it your own. That’s how the best family recipes are born.
