Cheesy Beef Macaroni Soup

Description:

This Cheesy Beef Macaroni Soup is the ultimate comfort food—hearty, flavorful, and creamy with a cheesy twist. Tender macaroni noodles, savory ground beef, and vegetables simmered in a rich tomato and broth-based soup, then finished with melted cheddar cheese for a satisfying one-pot meal.

Ingredients for Cheesy Beef Macaroni Soup

• 1 lb (450g) ground beef

• 1 tbsp olive oil

• 1 small onion, diced

• 2 cloves garlic, minced

• 2 carrots, diced

• 2 celery stalks, diced

• 1 tsp Italian seasoning

• 1/2 tsp paprika (optional)

• Salt and pepper, to taste

• 1 can (15 oz) diced tomatoes

• 1 tbsp tomato paste

• 4 cups beef broth

• 2 cups milk (whole or 2%)

• 1 ½ cups elbow macaroni (uncooked)

• 2 cups shredded cheddar cheese

• 1/4 cup grated Parmesan (optional)

• Fresh parsley, for garnish

Instructions:

1. Sauté the Aromatics & Beef
   In a large pot or Dutch oven, heat olive oil over medium heat. Add the onion, carrots, and celery. Cook 4–5 minutes until soft.
   Add garlic and cook another minute. Add ground beef, breaking it up with a spoon, and cook until browned. Drain excess fat.

2. Season and Simmer
   Stir in tomato paste, Italian seasoning, paprika, salt, and pepper. Add diced tomatoes and beef broth. Bring to a boil, reduce heat, and simmer for 10 minutes.

3. Add Macaroni
   Stir in the macaroni and simmer for another 8–10 minutes until the pasta is tender.

4. Finish with Milk & Cheese
   Reduce heat to low. Slowly stir in milk and shredded cheese. Stir until cheese is fully melted and the soup is creamy. Add Parmesan if using.

5. Serve
   Taste and adjust seasoning. Garnish with fresh parsley and serve hot with crusty bread.

Notes:

• You can use ground turkey or chicken for a lighter version.

• Make it spicy by adding red pepper flakes or diced jalapeños.

• For thicker soup, reduce broth slightly or add more cheese.

• Soup thickens as it sits—add a splash of broth or milk when reheating.

Tips:

• Don’t overcook the pasta: It continues to soften in the soup. Slightly undercook for best texture.

• Shred your own cheese: Pre-shredded cheese doesn’t melt as smoothly.

• Make ahead: Prepare soup base in advance and add pasta when ready to serve.

Servings:

Serves 6–8 people as a main course.

Nutritional Info (Per Serving, Approximate):

• Calories: 420

• Protein: 24g

• Carbohydrates: 32g

• Fat: 22g

• Fiber: 3g

• Sodium: 720mg

• Calcium: 250mg

Benefits:

• ✅ Protein-packed from beef and cheese

• ✅ Hearty and filling—perfect for cold days

• ✅ Kid-friendly with cheesy flavor and familiar ingredients

• ✅ One-pot meal—easy cleanup

Q&A:

Q: Can I freeze Cheesy Beef Macaroni Soup?
A: Yes, but pasta may become mushy. For best results, freeze the soup without the macaroni and add fresh pasta when reheating.

Q: Can I use a different pasta?
A: Absolutely! Shells, rotini, or ditalini work well.

Q: Can this be made in a slow cooker?
A: Yes. Brown beef first, then add all ingredients except pasta and cheese. Cook on LOW 6–7 hours. Add pasta in the last 30 minutes, then stir in cheese and milk before serving.

Q: Is it gluten-free?
A: Use gluten-free pasta and ensure broth and cheese are certified GF.