One-Pot Macaroni Cheeseburger Soup

There’s something so comforting about a warm, hearty bowl of soup, and this One-Pot Macaroni Cheeseburger Soup hits all the right notes! It’s savory, cheesy, and full of rich flavors, and the best part? You can whip it up in just 30 minutes! No fancy ingredients and no Velveeta – just classic, delicious ingredients that come together in one pot to make a truly satisfying meal. Perfect for busy nights and guaranteed to be a family favorite!

Ingredients

Soup Base

• 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, to taste
• Fresh cracked pepper, to taste

For the Croutons

• 4 sesame seed buns, diced into 1-inch pieces
• 2 tablespoons olive oil

Garnish

• Sliced green onion
• Shredded cheddar cheese

How to Make One-Pot Macaroni Cheeseburger Soup

Step 1: Prep the Croutons

1. Preheat the oven to 400°F (200°C).
2. Arrange diced sesame seed bun pieces on a parchment-lined baking sheet. Drizzle with olive oil and toss to coat evenly.
3. Bake for about 10 minutes or until crispy on the outside. Set aside to cool.

Step 2: Cook the Beef

1. In a large pot over medium heat, add ground beef, 1 teaspoon oregano, 1 teaspoon thyme, and a pinch of salt and pepper.
2. Cook until the beef is browned, breaking it up with a spatula. Once cooked, remove from the pot and set aside.

Step 3: Sauté the Veggies

1. In the same pot, melt butter over medium heat.
2. Add diced onion, carrots, and celery with a pinch of salt and pepper, cooking for about 10 minutes until softened.
3. Reduce heat to medium, add minced garlic, remaining oregano and thyme, and cook for another minute.

Step 4: Make the Soup Base

1. Sprinkle the flour over the veggies, stirring well to coat them. Cook for about 1 minute to eliminate the raw flour taste.
2. Deglaze the pot with a splash of chicken broth, scraping up the browned bits from the bottom.
3. Pour in the remaining chicken broth, add uncooked elbow macaroni, and bring to a simmer. Cook for 5-7 minutes until pasta is al dente, stirring occasionally.

Step 5: Add Cream, Cheese, and Beef

1. Remove the pot from heat and stir in heavy cream and shredded cheddar cheese until melted and smooth.
2. Add the white balsamic vinegar and return the cooked ground beef to the pot, stirring to heat everything through.
3. Season with additional salt and pepper to taste.

Step 6: Serve and Garnish

1. Ladle the soup into bowls, top with sesame seed bun croutons, sliced green onion, and extra shredded cheese.
2. Dig in and enjoy this warm, hearty bowl of cheeseburger soup!

Helpful Tips

• Shred Your Own Cheese: Freshly shredded cheese melts smoother and gives the soup a creamy texture. Pre-shredded cheese contains anti-caking agents that prevent it from melting as well.
• Add Broth or Cream if Needed: This soup thickens as it cools, so feel free to add a little more chicken broth or cream if it gets too thick for your liking.
• Adjust Seasoning: Taste as you go, especially after adding the broth and cheese. The salt level can vary, so adjust to your preference.

Substitutions and Variations

• Protein Options: Swap out the ground beef for ground turkey or chicken for a lighter version.
• Make it Spicy: Add a pinch of crushed red pepper flakes or diced jalapeños for a kick of heat!
• Gluten-Free Option: Substitute the flour with a gluten-free alternative and use gluten-free pasta.
• Lighter Dairy: Replace heavy cream with half-and-half or whole milk to lighten it up, though the texture may be less creamy.

Frequently Asked Questions

Can I make this soup ahead of time?

Absolutely! This soup reheats well. Just note that the pasta will absorb more liquid as it sits, so you may want to add a splash of chicken broth when reheating.

Can I freeze this cheeseburger soup?

Yes, you can freeze it! However, the texture of the pasta may soften a bit when reheated. Freeze without the pasta if you prefer a firmer texture, then add fresh pasta when reheating.

How can I prevent the cheese from clumping?

Using freshly shredded cheese makes a big difference here. Adding the cheese off the heat and stirring it in slowly also helps it blend smoothly without clumping.

Storage Instructions

• Refrigerator: Store in an airtight container in the fridge for up to 4 days.
• Freezer: Allow the soup to cool completely before freezing in a freezer-safe container for up to 3 months. When ready to enjoy, thaw overnight in the fridge and reheat on the stove, adding additional broth if needed.

This One-Pot Macaroni Cheeseburger Soup is a wonderful way to bring the flavors of a cheeseburger into a cozy, slurp-worthy soup. Let me know if you try it – I promise your family will be asking for seconds!

One-Pot Macaroni Cheeseburger Soup

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• Author: Zakia
• Total Time: 30 minutes
• Yield: 8 servings 1x

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Description

One-Pot Macaroni Cheeseburger Soup is the ultimate comfort food, made in just 30 minutes! It’s creamy, cheesy, and loaded with beef, veggies, and macaroni – a cozy meal your whole family will love. Topped with homemade croutons, this easy, hearty soup brings the flavors of a classic cheeseburger right to your table!

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Ingredients

Scale 1x2x3x

• Soup Base:
  • 1 lb. ground beef
  • 2 tsp dried oregano, divided
  • 2 tsp dried thyme, divided
  • 6 tbsp butter
  • 1 cup yellow onion, diced
  • 1 cup sliced carrots
  • 1 cup sliced celery
  • 5 cloves garlic, minced
  • 4 tbsp flour
  • 8 cups chicken broth
  • 8 oz. uncooked elbow macaroni
  • 1 cup heavy cream
  • 8 oz. sharp cheddar cheese, shredded
  • 1 tsp white balsamic vinegar
  • Kosher salt, to taste
  • Fresh cracked pepper, to taste
• For the Croutons:
  • 4 sesame seed buns, diced into 1-inch pieces
  • 2 tbsp olive oil
• Garnish:
  • Sliced green onion
  • Shredded cheddar cheese

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Instructions

• Prep the Croutons: Preheat oven to 400°F (200°C). Place diced sesame seed buns on a parchment-lined baking sheet, drizzle with olive oil, and toss. Bake for 10 minutes or until golden and crispy. Set aside.
• Cook the Beef: In a large pot, add ground beef, 1 tsp oregano, 1 tsp thyme, salt, and pepper. Cook over medium heat until browned, breaking up beef with a spatula. Remove beef and set aside.
• Sauté the Veggies: In the same pot, melt butter over medium heat. Add onion, carrots, and celery, with salt and pepper, cooking for about 10 minutes until softened.
• Build the Soup Base: Reduce heat, add garlic, remaining oregano and thyme, cooking for 1 minute. Add flour, stirring to coat the veggies, then cook for another minute. Deglaze the pot with a splash of chicken broth, scraping up browned bits.
• Cook the Macaroni: Pour in the remaining chicken broth, add macaroni, and bring to a simmer. Cook 5-7 minutes, stirring occasionally.
• Finish the Soup: Remove pot from heat and stir in heavy cream, shredded cheddar, and white balsamic vinegar. Return cooked beef to the pot and season to taste.
• Serve: Ladle soup into bowls, top with croutons, green onions, and extra cheddar. Enjoy!

Notes

• Use Freshly Shredded Cheese: Pre-shredded cheese doesn’t melt as smoothly due to anti-caking agents. Shred your own for a creamier soup!
• Adjust Consistency: If the soup thickens too much as it cools, simply add a splash of broth or cream to reach your desired texture.
• Make it Ahead: This soup reheats well; just add extra broth if needed and store croutons separately to keep them crispy.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Dish
• Method: Stove Top
• Cuisine: American

Nutrition

• Serving Size: 1 bowl
• Calories: ~450 per serving
• Sugar: 3g
• Cholesterol: 85mg