Creamy Beef and Macaroni Soup

A rich, creamy, hearty soup made with tender elbow macaroni, seasoned ground beef, carrots, aromatic vegetables, and a velvety cheesy cream broth. It’s delicious, filling, and perfect for a cozy family dinner.

Preparation time: 15 minutes Cooking time: 30–35 minutes Total time: 45–50 minutes Servings: 6–8 Difficulty: Easy

Ingredients

For the soup

• 500 g (1 lb) ground beef

• 2 cups elbow macaroni

• 1 medium onion, finely diced

• 3 cloves garlic, minced

• 2 medium carrots, peeled and diced

• 2 celery stalks, finely chopped

• 1 tablespoon olive oil or butter

• 5 cups beef broth

• 1 teaspoon Italian seasoning

• ½ teaspoon dried thyme

• ½ teaspoon paprika

• ½ teaspoon black pepper

• 1 teaspoon salt, or to taste

• 1 tablespoon tomato paste

• 1 tablespoon Worcestershire sauce (optional)

• 1 cup fresh spinach, roughly chopped

• 2 tablespoons fresh parsley, chopped

For the creamy cheese broth

• 2 tablespoons butter

• 2 tablespoons all-purpose flour

• 2 cups whole milk

• ½ cup heavy cream

• 1 cup shredded cheddar cheese

• ¼ cup grated Parmesan cheese

Optional seasonings

• ¼ teaspoon chili flakes

• A pinch of nutmeg

• Extra black pepper

• Additional Parmesan for serving

Instructions

Step 1: Brown the ground beef

1. Place a large Dutch oven or heavy-bottomed soup pot over medium-high heat.

2. Add olive oil or butter.

3. Add the ground beef and break it into small, bite-sized pieces using a wooden spoon.

4. Cook for approximately 6–8 minutes until the beef is completely browned.

5. Drain excess grease if necessary, leaving approximately 1 tablespoon in the pot for flavor.

6. Season with a little salt, black pepper, paprika, and Italian seasoning.

7. Transfer the beef to a plate and set aside.

Step 2: Cook the vegetables

1. In the same pot, add the diced onion, carrots, and celery.

2. Cook over medium heat for 4–5 minutes, stirring occasionally.

3. Add the minced garlic.

4. Cook for another 30–45 seconds until fragrant.

5. Stir in the tomato paste and Worcestershire sauce.

6. Cook for approximately 1 minute to deepen the flavor.

Step 3: Add broth and seasonings

1. Pour in the beef broth.

2. Return the browned ground beef to the pot.

3. Add dried thyme, remaining Italian seasoning, black pepper, and salt.

4. Stir everything together.

5. Bring the soup to a gentle boil.

6. Reduce the heat to medium-low and let it simmer for approximately 10–12 minutes, or until the carrots are beginning to soften.

Step 4: Cook the macaroni

1. Add the elbow macaroni directly to the simmering soup.

2. Stir well so the pasta doesn’t stick to the bottom.

3. Cook for approximately 7–9 minutes, or according to the package instructions.

4. Stir frequently to ensure even cooking.

5. Check that the macaroni is tender but still holds its shape.

Important: Avoid overcooking the pasta because it will continue absorbing liquid as the soup sits.

Step 5: Prepare the creamy cheese sauce

While the pasta cooks, prepare the creamy mixture in a separate saucepan.

1. Melt 2 tablespoons of butter over medium-low heat.

2. Add the all-purpose flour.

3. Whisk continuously for approximately 1 minute to create a smooth roux.

4. Slowly pour in the milk while whisking to prevent lumps.

5. Continue whisking for 3–4 minutes until the mixture becomes smooth and slightly thickened.

6. Add the heavy cream.

7. Reduce the heat to low.

8. Gradually add shredded cheddar cheese, stirring until melted.

9. Add Parmesan cheese and stir until the sauce is creamy and smooth.

Do not allow the cheese sauce to boil, as high heat can cause the cheese to separate.

Step 6: Combine everything

1. Reduce the soup to low heat.

2. Slowly pour the creamy cheese sauce into the beef and macaroni soup.

3. Stir gently until everything is evenly combined.

4. Add the chopped spinach.

5. Allow it to cook for another 2–3 minutes until the spinach wilts.

6. Taste and adjust salt, pepper, and seasonings.

7. If the soup is too thick, add a little extra warm beef broth or milk until you reach your desired consistency.

Step 7: Garnish and serve

1. Turn off the heat.

2. Stir in freshly chopped parsley.

3. Add a little extra black pepper.

4. Sprinkle additional Parmesan cheese over the top.

5. Let the soup rest for 3–5 minutes before serving.

Serve hot while the broth is creamy and the macaroni is tender.

Tips for the best creamy beef macaroni soup

• Use freshly shredded cheese: It melts more smoothly than pre-shredded cheese.

• Brown the beef properly: This creates a deeper, richer flavor.

• Don’t boil after adding cheese: Keep the soup on low heat to prevent curdling.

• Adjust the thickness: Add extra broth or milk if the soup becomes too thick.

• Cook pasta separately for meal prep: If you plan to store leftovers, cook macaroni separately and add it when serving.

• Use whole milk: It gives the broth a richer, creamier consistency.

Storage and reheating

Refrigerator: Store leftovers in an airtight container for up to 3–4 days.

Freezer: Freeze the soup without the macaroni for best results, for up to 2–3 months. Add freshly cooked macaroni when reheating.

Reheating: Warm gently in a saucepan over low heat. Add a splash of milk or beef broth to restore the creamy consistency. Stir frequently and avoid boiling.

What to serve with it

• Garlic bread or toasted baguette

• Buttery dinner rolls

• Fresh green salad

• Roasted vegetables

• Cheesy breadsticks

Approximate nutritional information

Per serving, assuming 8 servings. Values are estimates and vary by ingredients.

Final result: A thick, creamy, savory beef and macaroni soup loaded with seasoned ground beef, tender pasta, sweet carrots, fresh herbs, and a delicious cheddar-Parmesan cream broth. Perfect for a satisfying one-pot family meal!