Introduction

This One Pot Macaroni Cheeseburger Soup combines the comforting flavors of a classic cheeseburger with a creamy, hearty soup. It’s an easy weeknight meal that comes together quickly and satisfies with cheesy goodness and crispy bun croutons.

A white bowl filled with creamy soup that has about four main layers: the base is a rich, light yellow broth with specks of herbs throughout; floating in the broth are small, curved elbow macaroni in pale cream color; scattered soft orange carrot slices and small chunks of light green celery add color and texture; small browned pieces of ground meat are spread evenly across the soup. A silver spoon rests inside the bowl, partly submerged in the soup. The bowl sits on a white marbled surface with a small part of a white bowl with green onion slices visible at the top right. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
Fresh cracked pepper
4 sesame seed buns, diced into 1-inch pieces
2 tablespoons olive oil
Sliced green onion, for garnish
Shredded cheddar cheese, for garnish

Instructions

Step 1: Preheat the oven to 400 degrees. Spread 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.
Step 2: In a large pot over medium heat, add the ground beef, 1 teaspoon dried oregano, 1 teaspoon dried thyme, and a pinch of salt and pepper. Brown the beef fully, breaking it up with a spatula. Remove from the pot and set aside.
Step 3: Without cleaning the pot, melt the butter over medium heat. Add the diced onion, sliced carrots, sliced celery, and a generous pinch of salt and pepper. Cook, stirring occasionally, for about 10 minutes until vegetables soften.
Step 4: Lower the heat to medium and stir in the minced garlic, remaining oregano, and thyme. Cook for another minute until fragrant.
Step 5: Sprinkle the flour over the vegetables and stir to coat everything evenly. Cook for 1 minute, stirring frequently.
Step 6: Pour a small splash of chicken broth into the pot and scrape the bottom to deglaze, releasing any browned bits.
Step 7: Add the remaining chicken broth, uncooked macaroni, and a pinch of salt and pepper. Increase heat to medium-high and bring to a simmer.
Step 8: Once simmering, reduce heat to low and cook for 5-7 minutes until the pasta is al dente, stirring occasionally to prevent sticking.
Step 9: Remove the pot from heat. Stir in the heavy cream and shredded cheddar cheese until melted and smooth.
Step 10: Add the white balsamic vinegar and return the cooked ground beef to the pot. Warm the soup over medium heat for a couple of minutes until the beef is heated through. Adjust seasoning with salt and pepper to taste.
Step 11: Serve the soup hot, topped with the crispy sesame seed bun croutons, sliced green onions, and extra shredded cheddar cheese if desired.

Tips & Variations

Swap ground beef for ground turkey or chicken for a lighter version.
Use different cheese varieties like smoked gouda or pepper jack for a flavor twist.
For extra richness, add a splash of Worcestershire sauce when cooking the beef.
If you prefer a thicker soup, simmer a few minutes longer or add a little more flour at the flour step.
Make the croutons gluten-free by using gluten-free buns or bread.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or cream to loosen the soup if it thickens during storage. The croutons are best served fresh but can be stored separately and added just before serving.

How to Serve

A white bowl filled with creamy soup containing three layers: the first layer has golden yellow cooked macaroni pasta shaped like small elbows; the second layer shows small brown crumbled cooked ground meat and bright orange carrot slices mixed evenly with light green celery pieces in a rich creamy soup base; the third layer on top has thin yellow cheese sticks, chunks of sesame seed-covered pretzel bread, and chopped green onions scattered around, with a silver spoon resting inside the bowl. The bowl is placed on a white marbled surface with a small white bowl of chopped green onions and some broken pretzel pieces in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup ahead of time?

Yes, you can prepare the soup up to a day in advance. Store it in the refrigerator and reheat before serving. Add the croutons fresh to keep them crunchy.

What can I use instead of white balsamic vinegar?

If you don’t have white balsamic vinegar, a mild apple cider vinegar or a small squeeze of lemon juice will work well to brighten the flavors.