One Pot Macaroni Cheeseburger Soup
This One Pot Macaroni Cheeseburger Soup is the ultimate comfort food, combining the rich flavors of ground beef, macaroni, and sharp cheddar cheese in a creamy broth. It’s an easy, one-pot meal that’s perfect for busy weeknights or cozy weekends. Topped with crispy sesame seed bun croutons and fresh green onions, this hearty soup is a crowd-pleaser. The addition of balsamic vinegar adds a tangy twist, making it truly irresistible. Enjoy a bowl of this cheesy, savory soup that’s sure to satisfy your cravings!
Ingredients:
1 lb. ground beef (for savory cheeseburger flavor)
2 teaspoons dried oregano, divided
2 teaspoons dried thyme, divided
6 tablespoons butter (for rich, creamy texture)
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
For the Croutons:
4 sesame seed buns, diced into 1-inch pieces
2 tablespoons olive oil
Garnish:
Sliced green onion
Shredded cheddar cheese
Instructions:
1. Prepare the croutons: Preheat oven to 400°F. Place the diced sesame seed bun pieces 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 crispy and golden.
2. Cook the ground beef: Heat a large pot over medium heat. Add 1 lb. ground beef, 1 teaspoon of dried oregano, 1 teaspoon of dried thyme, and a pinch of kosher salt and fresh cracked pepper. Brown the ground beef, crumbling it with a spatula until cooked through. Remove from the pot and set aside.
3. Sauté the vegetables: In the same pot, melt 6 tablespoons butter over medium heat. Add 1 cup diced onion, 1 cup sliced carrots, 1 cup sliced celery, and a pinch of salt and pepper. Cook for 10 minutes, stirring occasionally, until the veggies are softened.
4. Add garlic and seasoning: Reduce heat to medium and add 5 cloves minced garlic, 1 teaspoon oregano, and 1 teaspoon thyme. Cook for another minute, releasing the fragrant flavors.
5. Make the soup base: Stir in 4 tablespoons flour, ensuring the veggies are well-coated. Cook for 1 minute, stirring constantly. Add a splash of chicken broth to deglaze the pot, scraping up any delicious bits from the bottom.
6. Simmer the soup: Pour in the remaining 8 cups of chicken broth and add 8 oz. uncooked elbow macaroni along with another pinch of salt and pepper. Bring to a simmer over medium-high heat. Once simmering, reduce heat to low and cook for 5-7 minutes, or until the pasta is al dente, stirring occasionally to prevent sticking.
7. Add cream and cheese: Remove the soup from heat and stir in 1 cup heavy cream and 8 oz. shredded sharp cheddar cheese. Stir until smooth and creamy.
8. Finish the soup: Add 1 teaspoon white balsamic vinegar for a slight tang. Return the cooked ground beef to the pot, stirring to combine. Heat the soup over medium for a few minutes until the beef is heated through. Season with additional salt and pepper to taste.
9. Serve and garnish: Serve the soup hot, topped with sesame seed bun croutons, sliced green onion, and extra shredded cheddar cheese. Enjoy this rich and creamy cheeseburger soup with your family!
Notes:
Cheese tip: Shred your own sharp cheddar cheese for the best melt and smooth texture. Pre-shredded cheese contains cellulose, which can affect the meltiness and texture.
This macaroni cheeseburger soup thickens as it cools. If needed, add more chicken broth or cream to loosen it up to your desired consistency.
Enjoy this cheeseburger soup recipe as a hearty, family-friendly meal perfect for chilly evenings!
