One Pot Macaroni Cheeseburger Soup Recipe

Introduction

This One Pot Macaroni Cheeseburger Soup combines all the flavors of a classic cheeseburger in a rich, creamy soup that’s easy to make and perfect for cozy meals. Loaded with ground beef, sharp cheddar, and tender elbow macaroni, it’s a comforting dish the whole family will love.

Ingredients

• 1 lb. ground beef
• 2 teaspoons dried oregano, divided
• 2 teaspoons dried thyme, divided
• 6 tablespoons butter
• 1 cup yellow onion, diced
• 1 cup sliced carrots
• 1 cup sliced celery
• 5 cloves garlic, minced
• 4 tablespoons flour
• 8 cups chicken broth
• 8 oz. uncooked elbow macaroni
• 1 cup heavy cream
• 8 oz. sharp cheddar cheese, shredded
• 1 teaspoon white balsamic vinegar
• Kosher salt
• Fresh cracked pepper
• 4 sesame seed buns, diced into 1-inch pieces
• 2 tablespoons olive oil
• Sliced green onion, for garnish
• Shredded cheddar cheese, for garnish

Instructions

1. Step 1: Preheat your oven to 400 degrees. Spread the diced sesame seed bun pieces in a single layer on a parchment-lined baking sheet. Drizzle with olive oil and toss to coat. Bake for about 10 minutes or until crispy and golden to make croutons.
2. Step 2: Heat a large pot over medium heat. Add the ground beef along with 1 teaspoon each of dried oregano and thyme, and season with salt and pepper. Cook, crumbling the beef with a spatula, until browned and cooked through. Remove the beef from the pot and set aside.
3. Step 3: In the same pot, melt the butter over medium heat. There’s no need to clean the pot or drain the beef fat.
4. Step 4: Add the diced onion, sliced carrots, and sliced celery to the pot. Season with salt and pepper, then cook over medium-high heat, stirring occasionally, for about 10 minutes until the vegetables start to soften.
5. Step 5: Lower the heat to medium. Stir in the minced garlic, and the remaining 1 teaspoon each of oregano and thyme. Cook for another minute until fragrant.
6. Step 6: Sprinkle in the flour and stir well to coat the vegetables. Cook for 1 more minute while stirring frequently to eliminate the raw flour taste.
7. Step 7: Pour in a splash of chicken broth to deglaze the pot, scraping up all the browned bits from the bottom to add flavor.
8. Step 8: Add the remaining chicken broth and the uncooked elbow macaroni to the pot. Season with another pinch of salt and pepper. Increase the heat to medium-high and bring the soup to a simmer.
9. Step 9: Once simmering, reduce heat to low. Let the soup simmer gently for 5 to 7 minutes until the pasta is al dente, stirring occasionally to prevent sticking.
10. Step 10: Remove the pot from heat. Stir in the heavy cream and shredded cheddar cheese until the cheese melts smoothly into the soup.
11. Step 11: Add the white balsamic vinegar and return the cooked ground beef to the pot. Warm the soup over medium heat for a couple of minutes until the beef is heated through. Taste and adjust seasoning with salt and pepper as needed.
12. Step 12: Serve the soup topped with the crispy sesame seed bun croutons. Garnish with sliced green onions and extra shredded cheddar cheese for a delicious finishing touch.

Tips & Variations

• For a bit of heat, add a pinch of red pepper flakes when cooking the vegetables.
• Swap sharp cheddar for a blend of cheddar and Monterey Jack for a creamier texture.
• Use whole wheat or gluten-free elbow macaroni to suit dietary needs.
• The sesame seed bun croutons add great texture, but you can substitute with regular toasted bread cubes.
• To enhance umami, add a splash of Worcestershire sauce when finishing the soup.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent sticking and to keep the cheese smooth. Croutons are best stored separately and added just before serving to keep them crisp.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup ahead of time?

Yes, this soup tastes great when made ahead. Just refrigerate and reheat before serving. Add croutons fresh to maintain their crunch.

Can I freeze One Pot Macaroni Cheeseburger Soup?

You can freeze the soup, but the texture of the pasta and cream might change slightly upon thawing. If planning to freeze, consider cooking the pasta separately and adding it when reheating.

One Pot Macaroni Cheeseburger Soup Recipe

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★★★★★

4.5 from 104 reviews

This One Pot Macaroni Cheeseburger Soup combines the comforting flavors of a cheeseburger with creamy, cheesy soup loaded with ground beef, vegetables, and tender elbow macaroni. Finished with crispy homemade croutons from toasted sesame seed buns and garnished with green onions and extra cheddar, this hearty soup is perfect for a cozy meal that’s easy to make in just one pot.

• Author: Rico
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 lb. ground beef
• 1 cup yellow onion, diced
• 1 cup sliced carrots
• 1 cup sliced celery
• 5 cloves garlic, minced
• 8 oz. uncooked elbow macaroni
• 8 cups chicken broth
• 1 cup heavy cream
• 8 oz. sharp cheddar cheese, shredded
• 1 teaspoon white balsamic vinegar
• Kosher salt, to taste
• Fresh cracked pepper, to taste

Seasonings

• 2 teaspoons dried oregano, divided
• 2 teaspoons dried thyme, divided

For Croutons

• 4 sesame seed buns, diced into 1-inch pieces
• 2 tablespoons olive oil
• Sliced green onion, for garnish
• Shredded cheddar cheese, for garnish
• 6 tablespoons butter (for sautéing vegetables and roux)
• 4 tablespoons flour (for thickening)

Instructions

1. Prepare Croutons: Preheat the oven to 400 degrees F. Place the diced sesame seed buns in a single layer on a parchment-lined baking sheet. Drizzle with olive oil and toss to coat evenly. Bake for 10 minutes, or until the bread is crispy on the outside.
2. Cook Ground Beef: Heat a large pot over medium heat. Add ground beef along with 1 teaspoon dried oregano, 1 teaspoon dried thyme, salt, and freshly cracked pepper. Brown the beef while crumbling it until fully cooked, then remove from the pot and set aside.
3. Sauté Vegetables: In the same pot (no need to clean), melt 6 tablespoons butter over medium heat. Add diced onion, sliced carrots, sliced celery, and a large pinch of salt and pepper. Increase heat to medium-high and cook, stirring occasionally, for about 10 minutes until vegetables soften.
4. Add Garlic and Herbs: Reduce heat to medium, then stir in minced garlic along with the remaining 1 teaspoon dried oregano and 1 teaspoon dried thyme. Cook for an additional minute to release the aromatics.
5. Make Roux: Add 4 tablespoons flour to the vegetables and stir to coat everything evenly. Cook the mixture for one more minute, stirring frequently to avoid burning and to activate the flour’s thickening properties.
6. Deglaze Pot: Pour a splash of chicken broth into the pot and scrape the bottom to loosen any browned bits, adding flavor to the soup.
7. Simmer Soup: Add the remaining chicken broth and uncooked elbow macaroni. Season with a pinch of salt and pepper. Bring the soup to a simmer over medium-high heat.
8. Cook Pasta: Once simmering, reduce heat to low and cook for 5–7 minutes until the macaroni is al dente, stirring occasionally to prevent noodles from sticking to the bottom.
9. Finish Soup: Remove the pot from heat. Stir in the heavy cream and shredded cheddar cheese until melted and smooth. Add 1 teaspoon white balsamic vinegar, then return the cooked ground beef to the pot. Place the pot back on medium heat and warm the soup for a couple of minutes until the beef is heated through. Adjust seasoning with salt and pepper to taste.
10. Serve: Ladle the soup into bowls and top with the toasted sesame seed bun croutons. Garnish with sliced green onions and additional shredded cheddar cheese as desired. Enjoy your comforting one-pot macaroni cheeseburger soup!

Notes

• Using white balsamic vinegar adds a mild tang without overpowering the soup; you can substitute with apple cider vinegar if unavailable.
• To save time, prepare the croutons while the soup ingredients are cooking.
• For a richer flavor, use sharp cheddar cheese and do not overcook the pasta to maintain a nice bite.
• This soup keeps well in the refrigerator for up to 3 days; reheat gently to avoid curdling the cream.
• For a lighter version, substitute heavy cream with half-and-half, but the soup will be less creamy.

Keywords: macaroni cheeseburger soup, cheeseburger soup, one pot soup, ground beef soup, creamy macaroni soup