One Pot Macaroni Cheeseburger Soup
A warm, creamy meal that tastes like a cheeseburger in a bowl, perfect for feeding a crowd with minimal cleanup.
Ingredients
For the soup
- 1 lb ground beef Lean ground beef is recommended.
- 2 teaspoons dried oregano, divided
- 2 teaspoons dried thyme, divided
- 6 tablespoons butter
- 1 cup yellow onion, diced
- 1 cup carrots, sliced
- 1 cup celery, sliced
- 5 cloves garlic, minced
- 4 tablespoons flour All-purpose flour.
- 8 cups chicken broth Low-sodium broth is a good option.
- 8 oz uncooked elbow macaroni Adjust cooking time for different pasta.
- 1 cup heavy cream For creaminess.
- 8 oz sharp cheddar cheese, shredded Use sharp for a bolder flavor.
- 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 onions For topping.
- Shredded cheddar cheese For topping.
Instructions
Prepare Croutons
- Preheat oven to 400°F (200°C). Arrange bun pieces on a parchment-lined sheet, drizzle with olive oil, toss, and bake for 10 minutes until crispy.
Cooking the Soup
- In a large pot, brown ground beef with 1 teaspoon each of oregano and thyme, salt, and pepper. Remove and set aside.
- In the same pot, melt butter and add onions, carrots, celery, and a pinch of salt and pepper. Cook on medium-high for 10 minutes.
- Add garlic and the remaining herbs, cook for 1 more minute.
- Stir in flour and cook for another minute.
- Deglaze pot with a splash of chicken broth, then add remaining broth and macaroni. Bring to a simmer and cook until pasta is al dente, about 5–7 minutes.
- Off heat, stir in cream, cheese, and vinegar. Return beef to the pot and reheat briefly.
Serving
- Serve hot in bowls topped with croutons, green onions, and extra shredded cheddar.
Notes
Cool the soup to room temperature before storing in an airtight container for up to 3–4 days. Reheat gently. Use sharp cheddar for bold flavor and avoid overcooking pasta.