If you are craving a comforting, creamy, and utterly satisfying bowl of soup that combines all the best flavors of a cheeseburger with pasta goodness, then you are absolutely going to adore this One Pot Macaroni Cheeseburger Soup Recipe. It’s a wonderful twist on the classic cheeseburger, all simmered together in a single pot to make your weeknight meal prep a breeze. Each spoonful bursts with savory ground beef, tender elbow macaroni, and sharp cheddar cheese, all enriched with fresh veggies and a touch of herbs, making it a cozy, family-friendly favorite that fills the kitchen with irresistible aromas.
Ingredients You’ll Need
The ingredients for this One Pot Macaroni Cheeseburger Soup Recipe are straightforward but packed with flavor. Each element brings essential texture, color, or richness, working together to create that irresistible combination you want in every bite.
- 1 lb. ground beef: The hearty base that delivers the satisfying cheeseburger taste.
- 2 teaspoons dried oregano, divided: Adds a gentle herbal earthiness that balances the rich cheese.
- 2 teaspoons dried thyme, divided: Enhances depth and warmth to the soup’s flavor profile.
- 6 tablespoons butter: Gives the soup a creamy, luscious texture and helps sauté the veggies perfectly.
- 1 cup yellow onion, diced: Adds sweetness and savory complexity when caramelized.
- 1 cup sliced carrots: Brings color and a mild natural sweetness for balanced flavor.
- 1 cup sliced celery: Provides crispness and freshness to keep the soup lively.
- 5 cloves garlic, minced: Infuses the broth with a rich and aromatic punch.
- 4 tablespoons flour: Key thickening agent that gives the soup a velvety body.
- 8 cups chicken broth: Forms the savory, comforting liquid base.
- 8 oz. uncooked elbow macaroni: The pasta star that soaks up all the cheesy goodness.
- 1 cup heavy cream: Adds luxurious creaminess and smooth texture.
- 8 oz. sharp cheddar cheese, shredded: The bold cheesy flavor that takes this soup to the next level.
- 1 teaspoon white balsamic vinegar: Just the right touch of brightness to balance the richness.
- Kosher salt & fresh cracked pepper: Essential seasoning to make everything sing.
- 4 sesame seed buns, diced into 1-inch pieces: Transformed into crunchy croutons for delightful texture contrast.
- 2 tablespoons olive oil: Used to crisp up the bun cubes to golden perfection.
- Sliced green onion, for garnish: Fresh and vibrant topping that livens each spoonful.
- Shredded cheddar cheese, for garnish: Melts on top for extra cheesy indulgence.
How to Make One Pot Macaroni Cheeseburger Soup Recipe
Step 1: Make Crunchy Sesame Croutons
Start by heating your oven to 400 degrees and arranging your diced sesame seed buns on a parchment-lined sheet. Drizzle them with olive oil and give everything a good toss so all sides get coated. Then, bake until these little cubes turn golden and crispy. These croutons add a wonderful crunch that perfectly complements the creamy soup.
Step 2: Brown the Ground Beef
In a large pot over medium heat, brown your ground beef with half the oregano, half the thyme, and some salt and pepper. Use a spatula to crumble the beef as it cooks until there’s no more pink showing. Once cooked, take it out and set it aside. This step builds the base meaty flavor for the soup.
Step 3: Sauté the Veggies
Without cleaning the pot or draining the beef fat, melt your butter right there. Add diced onion, sliced carrots, and celery with a generous pinch of salt and pepper, and sauté on medium-high. Cook for about 10 minutes, stirring now and then, until the veggies soften and start to smell wonderfully sweet and fragrant.
Step 4: Add Garlic and Herbs
Turn the heat down to medium and toss in minced garlic along with the remaining oregano and thyme. Stir it all together and cook for just another minute to release that intoxicating aroma without letting the garlic burn.
Step 5: Create the Soup Base
Sprinkle the flour over the veggies and mix it well, coating everything evenly. Cook for a minute more to get rid of that raw flour taste. Then pour in a splash of chicken broth to deglaze the pot, scraping up all those lovely browned bits from the bottom. This step adds layers of flavor you don’t want to miss.
Step 6: Add Broth, Pasta, and Simmer
Next, add the rest of the chicken broth and your uncooked elbow macaroni. Season again with salt and pepper and raise the heat until the mixture comes to a simmer. Lower the heat to maintain a gentle simmer and cook the pasta until just al dente—about 5 to 7 minutes—stirring occasionally so the noodles don’t stick.
Step 7: Finalize with Cream and Cheese
Remove the pot from heat and stir in the heavy cream, shredded cheddar cheese, and a teaspoon of white balsamic vinegar for brightness. Return the cooked ground beef to the pot, warm everything over medium heat for a couple of minutes, and adjust seasoning to your preference. The soup should be luxuriously creamy and flavorful.
Step 8: Serve and Enjoy
Ladle the soup into bowls, top with those crispy sesame seed bun croutons, a sprinkle of green onions, and more shredded cheddar if you like. This final step brings delightful textures and vibrant colors to your serving. Prepare to dive in and savor every comforting spoonful.
How to Serve One Pot Macaroni Cheeseburger Soup Recipe
Garnishes
Fresh sliced green onions and an extra handful of shredded cheddar cheese create a perfect finishing touch. The green onions bring a fresh, slightly sharp contrast, while extra cheese melts on top for a gooey, irresistible delight.
Side Dishes
This soup is hearty enough to be a meal on its own but pairs beautifully with a simple side salad dressed in a tangy vinaigrette for some brightness. Garlic bread or a crispy green veggie like roasted broccoli also balance out the rich flavors.
Creative Ways to Present
For a fun twist, serve the soup in mini bread bowls using hollowed-out sesame seed buns or ramekins topped with cheddar crisps. You could also offer toppings like pickles or ketchup on the side to mimic classic cheeseburger condiments and let guests customize their bowls.
Make Ahead and Storage
Storing Leftovers
After cooling fully, store leftover soup in an airtight container in the refrigerator. It will keep wonderfully for up to 3 days without losing any of the creamy cheeseburger charm.
Freezing
This soup doesn’t freeze as well due to the cream and pasta—it may separate or get mushy after thawing. If you want to freeze, leave out the cream and cheese initially and add them fresh when reheating to retain the best texture and flavor.
Reheating
Reheat leftover soup gently on the stovetop over medium-low heat, stirring often. If it’s too thick, add a splash of chicken broth or milk to loosen it up. Adding a little extra shredded cheese at the end will help bring back that creamy cheeseburger soup feel.
FAQs
Can I substitute ground turkey or chicken in this recipe?
Absolutely! Ground turkey or chicken will work just fine and reduce the fat content, though the flavor might be a bit lighter. Just make sure to season well to keep the soup tasty.
What can I use if I don’t have white balsamic vinegar?
You can substitute with apple cider vinegar or a mild white wine vinegar. The idea is to add a touch of acidity to balance the richness, so don’t skip this step completely.
Is it possible to make this soup gluten-free?
Yes! Use gluten-free all-purpose flour or a cornstarch slurry as a thickener and swap the elbow macaroni for gluten-free pasta to keep it safe for gluten sensitivities.
How do I make the croutons if I don’t have sesame seed buns?
Any good-quality sandwich bread or even brioche cubes will work beautifully. Just toss them with olive oil and toast until golden, then add them right before serving for that addictive crunch.
Can I prepare parts of this soup ahead of time?
Yes, you can brown the ground beef and chop the veggies a day ahead to save time. Store them separately in the fridge and follow the recipe steps when ready to cook for the freshest taste.
Final Thoughts
This One Pot Macaroni Cheeseburger Soup Recipe is the perfect cozy meal to bring a smile to your face and warmth to your dinner table. It’s fun, tasty, and easier to make than you might think, making it a sure-fire winner for busy weeknights or anytime you want a comforting hug in a bowl. Give it a try—you’re going to love how this soup turns simple ingredients into something truly special!
Print
One Pot Macaroni Cheeseburger Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This hearty and comforting One Pot Macaroni Cheeseburger Soup combines the flavors of a classic cheeseburger with creamy, cheesy soup and tender macaroni pasta. Packed with ground beef, fresh vegetables, and melted cheddar cheese, this easy-to-make soup is perfect for cozy dinners and feeds a crowd with minimal cleanup.
Ingredients
Soup
- 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
Croutons and Garnish
- 4 sesame seed buns, diced into 1-inch pieces
- 2 tablespoons olive oil
- Sliced green onion, for garnish
- Shredded cheddar cheese, for garnish
Instructions
- Prepare Croutons: Heat oven to 400°F. Spread diced sesame seed bun cubes evenly on a parchment-lined baking sheet. Drizzle with olive oil and toss to coat all pieces. Bake for 10 minutes or until they become crispy on the outside, creating crunchy croutons.
- Brown Ground Beef: In a large pot over medium heat, add ground beef, 1 teaspoon dried oregano, 1 teaspoon dried thyme, salt, and pepper. Cook, breaking up the beef with a spatula until fully browned and cooked through. Remove beef from pot and set aside.
- Sauté Vegetables: Without cleaning the pot, melt 6 tablespoons butter over medium heat. Add diced onion, sliced carrots, and sliced celery along with a pinch of salt and pepper. Increase heat to medium-high and cook, stirring occasionally, for about 10 minutes until vegetables soften.
- Add Aromatics: Reduce heat to medium. Stir in minced garlic, remaining 1 teaspoon oregano, and 1 teaspoon thyme. Cook for an additional minute to release the flavors.
- Make Roux Base: Sprinkle 4 tablespoons flour over the vegetables and stir well to coat everything evenly. Continue cooking and stirring for 1 minute to cook out the raw flour taste.
- Deglaze Pot: Add a small splash of chicken broth to the pot, scraping the bottom with a spoon to lift any browned bits that add flavor to the soup.
- Add Broth and Noodles: Pour in the remaining chicken broth along with the uncooked elbow macaroni. Season again with salt and pepper. Increase heat to medium-high and bring to a simmer.
- Simmer Pasta: Once simmering, reduce heat to low and continue to simmer for 5-7 minutes until the macaroni is al dente. Stir occasionally to prevent the noodles from sticking to the pot.
- Finish Soup: Remove the pot from heat. Stir in heavy cream and shredded cheddar cheese until melted and fully incorporated. Add white balsamic vinegar for a subtle tang.
- Reincorporate Beef: Add the cooked ground beef back into the pot. Return to medium heat and warm through for a couple of minutes. Taste and adjust seasoning with salt and pepper if needed.
- Serve: Ladle the soup into bowls, topping each serving with the crispy sesame seed bun croutons, sliced green onions, and extra shredded cheddar cheese for garnish. Enjoy the comforting flavors of this cheesy macaroni cheeseburger soup!
Notes
- Use sharp cheddar cheese for the best melt and flavor.
- White balsamic vinegar adds brightness but can be substituted with apple cider vinegar if needed.
- To make gluten-free, substitute the flour with a gluten-free flour blend and use gluten-free pasta and buns.
- Leftover soup can be stored in the refrigerator up to 3 days; reheat gently on the stove.
- For a thicker soup, cook a little longer after adding the cheese and cream.
