Description
One-Pot Macaroni Cheeseburger Soup combines the hearty flavors of a classic cheeseburger with the comforting warmth of a creamy soup. This easy, cheesy dish is perfect for busy weeknights and is sure to be a family favorite.
Ingredients
Units
Scale
- 1 lb ground beef
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 cup carrots, sliced
- 1 cup celery, sliced
- 2 teaspoons dried oregano
- 2 teaspoons dried thyme
- 6 tablespoons unsalted butter
- 4 tablespoons all-purpose 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
- Salt and freshly ground black pepper, to taste
For the Croutons:
- 4 sesame seed buns, cut into 1-inch cubes
- 2 tablespoons olive oil
Instructions
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Prepare the Croutons:
- Preheat the oven to 400°F (200°C).
- Place the sesame seed bun cubes on a baking sheet lined with parchment paper.
- Drizzle with olive oil and toss to coat evenly.
- Bake for about 10 minutes, or until crispy and golden.
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Cook the Ground Beef:
- In a large pot or Dutch oven over medium heat, add the ground beef, 1 teaspoon of dried oregano, 1 teaspoon of dried thyme, and a pinch of salt and pepper.
- Cook until the beef is browned and cooked through, breaking it apart as it cooks.
- Remove the beef from the pot and set aside.
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Sauté the Vegetables:
- In the same pot, melt the butter over medium heat.
- Add the diced onion, sliced carrots, and sliced celery. Season with a pinch of salt and pepper.
- Cook, stirring occasionally, for about 10 minutes, until the vegetables are softened.
- Add the minced garlic, remaining oregano, and remaining thyme. Cook for an additional minute until fragrant.
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Create the Base:
- Sprinkle the flour over the sautéed vegetables, stirring constantly to coat evenly. Cook for about 1 minute.
- Pour in a small amount of chicken broth to deglaze the pot, scraping up any browned bits from the bottom.
- Add the remaining chicken broth and stir well.
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Cook the Pasta:
- Bring the mixture to a simmer over medium-high heat.
- Add the uncooked elbow macaroni and cook for 5-7 minutes, stirring occasionally, until the pasta is al dente.
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Finish the Soup:
- Reduce the heat to low. Stir in the heavy cream and shredded cheddar cheese until the cheese is melted and the soup is creamy.
- Add the cooked ground beef back into the pot, along with the white balsamic vinegar. Stir to combine and heat through.
- Season with additional salt and pepper to taste.
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Serve:
- Ladle the soup into bowls.
- Top with the homemade croutons, sliced green onions, and extra shredded cheddar cheese, if desired.
Notes
- For a lighter version, you can substitute ground turkey for ground beef and use milk instead of heavy cream.
- The soup will thicken as it cools. If it becomes too thick, add a splash of broth or milk to reach your desired consistency.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a bit of liquid if needed.