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One-Pot Macaroni Cheeseburger Soup

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  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 6 servings 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Gluten Free

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

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.