Ingredients

2 tablespoons olive oil (can substitute with butter)

1 pound ground beef (ground turkey or chicken can be used)

1 medium yellow onion, diced (shallots can be used)

2 cloves garlic, minced (fresh preferred)

1/4 cup all-purpose flour (cornstarch is a gluten-free alternative)

4 cups chicken broth (vegetable broth is a vegetarian swap)

1 cup heavy cream (half and half or whole milk can be used)

Salt, to taste

Pepper, to taste

Onion powder, to taste

1 teaspoon Italian seasoning (adjust to taste)

1 teaspoon paprika (adjust to taste)

1 cup matchstick carrots (fresh or frozen)

1 1/2 cups uncooked macaroni noodles (any small pasta shape can be used)

1 cup shredded cheddar cheese (consider mixing different cheese varieties)

1/2 cup shredded Parmesan cheese (Pecorino Romano is a flavorful substitute)

Instructions

Step 1: Heat the olive oil in a large pot over medium-high heat until shimmering and hot, preparing it for sautéing.

Step 2: Add the ground beef and diced onion to the pot. Cook, stirring occasionally, until the beef is fully browned and the onions are softened, about 5-7 minutes. Drain excess fat if desired.

Step 3: Stir in the minced garlic and cook for an additional minute until fragrant but not browned.

Step 4: Sprinkle the all-purpose flour over the beef mixture, stirring constantly for 2-3 minutes to cook the flour and create a roux that will thicken the soup.

Step 5: Gradually add the chicken broth while stirring to avoid lumps. Bring the mixture to a simmer and cook for 5 minutes to thicken slightly.

Step 6: Stir in the heavy cream along with salt, pepper, onion powder, Italian seasoning, and paprika. Mix well to combine all flavors.

Step 7: Incorporate the matchstick carrots and uncooked macaroni noodles into the pot, bringing the soup back to a boil for about 1 minute.

Step 8: Reduce the heat to low and let the soup simmer uncovered for 20 minutes, stirring occasionally, allowing the pasta to cook through and flavors to meld.

Step 9: Stir in the shredded cheddar and Parmesan cheeses until fully melted and the soup is creamy.

Step 10: Ladle the hot soup into bowls and serve immediately for a warm and satisfying meal.

Tips & Variations

For extra flavor, try mixing sharp cheddar with mozzarella or gouda cheeses.

Use gluten-free pasta and cornstarch if you need a gluten-free option.

Add chopped pickles or a dash of Worcestershire sauce for a classic cheeseburger twist.

Swap ground beef with ground turkey or chicken for a lighter version.

FAQs

Can I make this soup vegetarian?

Yes, simply replace the ground beef with a plant-based meat alternative or additional vegetables, and use vegetable broth instead of chicken broth.

Can I freeze the soup?

Freezing is possible, but the pasta may become mushy upon thawing. To prevent this, consider cooking the pasta separately and adding it after reheating the soup.