As an experienced chef, I’ve combined three beloved comfort foods – cheeseburgers, macaroni and cheese, and mushroom Swiss burgers – into one incredibly satisfying soup. This hearty creation transforms classic American diner flavors into a warming, creamy bowl of pure comfort that’s perfect for chilly evenings or whenever you’re craving something indulgent yet comforting.
Preparation Time
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Servings: 8-10
Ingredients
For the Base
- 1 pound (450g) ground beef, 80/20 lean-to-fat ratio
- 16 ounces (450g) Velveeta cheese, cubed
- 2 cups (200g) Swiss cheese, freshly shredded
- 2 cups (200g) elbow macaroni
- 1 pound (450g) fresh mushrooms, sliced
- 1 large onion, finely diced (about 2 cups/300g)
- 3 cloves garlic, minced
- 4 cups (960ml) beef broth
- 2 cups (480ml) whole milk
- 1 tablespoon (15ml) Dijon mustard
- 1 teaspoon dried thyme
- 2 tablespoons (30g) unsalted butter
- 2 tablespoons (16g) all-purpose flour
- 1/2 cup (120ml) heavy cream
- Salt and freshly ground black pepper to taste
Optional Toppings
- Crispy fried onions
- Fresh parsley, chopped
Instructions
- Prepare the Base
- Heat a large Dutch oven or heavy-bottomed pot over medium-high heat
- Add ground beef and diced onions
- Cook until beef is well-browned and onions are translucent (8-10 minutes)
- Remove mixture with a slotted spoon and set aside
- Drain excess fat, leaving about 1 tablespoon in the pot
- Cook the Mushrooms
- Add butter to the same pot over medium heat
- Once melted, add sliced mushrooms
- Cook until golden brown and moisture has evaporated (6-8 minutes)
- Add minced garlic and cook until fragrant (1 minute)
- Create the Roux
- Sprinkle flour over the mushroom mixture
- Cook, stirring constantly, for 2 minutes to remove raw flour taste
- Gradually whisk in beef broth and milk, ensuring no lumps form
- Bring to a gentle simmer
- Complete the Soup
- Return beef and onion mixture to the pot
- Add elbow macaroni
- Simmer uncovered for 8-10 minutes, stirring occasionally, until pasta is al dente
- Reduce heat to low
- Add cubed Velveeta, shredded Swiss cheese, Dijon mustard, and thyme
- Stir constantly until cheese is completely melted
- Stir in heavy cream
- Season with salt and pepper to taste
- Serve
- Ladle into warm bowls
- Top with crispy fried onions and fresh parsley if desired
- Serve immediately while hot and cheese is perfectly melted
Pro Tips
- Use freshly shredded Swiss cheese for better melting
- Don’t overcook the pasta as it will continue to soften in the hot soup
- For best results, use full-fat dairy products for optimal creaminess
- Store leftovers in an airtight container for up to 3 days
Nutrition Information
Per Serving (based on 8 servings):
- Calories: 585
- Total Fat: 35g
- Saturated Fat: 19g
- Cholesterol: 115mg
- Sodium: 1250mg
- Total Carbohydrates: 38g
- Dietary Fiber: 2g
- Protein: 35g
- Calcium: 45% DV
- Iron: 15% DV
This hearty soup combines the rich, savory flavors of a mushroom Swiss burger with the creamy comfort of macaroni and cheese. The combination of Velveeta and Swiss cheese creates the perfect balance of sharp and mild flavors, while the mushrooms add an earthy depth that complements the seasoned ground beef. The addition of Dijon mustard brings a subtle tang that cuts through the richness, making each spoonful a perfect blend of flavors and textures.
Perfect for feeding a crowd or meal prepping for the week, this soup reheats beautifully and can be customized with various toppings to suit different tastes. Serve with crusty bread for the ultimate comfort meal experience.
