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.
