This One-Pot Macaroni Cheeseburger Soup is the ultimate comfort food mashup! It combines the creamy, cheesy goodness of macaroni and cheese with the hearty, savory flavors of a cheeseburger, all in a delicious and easy-to-make soup. I love how this recipe is a complete meal in a bowl, packed with ground beef, macaroni, vegetables, and a rich, cheesy broth. It's perfect for a cozy night in, a family dinner, or any time you're craving a warm and satisfying soup.
Why You'll Love This Macaroni Cheeseburger Soup
- One-Pot Meal: Everything cooks together in one pot, making cleanup a breeze.
- Creamy and Cheesy: The combination of heavy cream and cheddar cheese creates an unbelievably rich and creamy broth.
- Hearty and Flavorful: Packed with ground beef, macaroni, and vegetables, this soup is a satisfying and flavorful meal.
- Easy to Make: This recipe uses simple ingredients and straightforward instructions.
- Comfort Food Classic: It's like a hug in a bowl - pure comfort food!
Ingredients for Macaroni Cheeseburger Soup
Here's what you'll need to make this delicious soup. The full list with measurements is in the recipe card below.
Main Ingredients
- Ground beef (Meat)
- Yellow onion, diced (Vegetable)
- Sliced carrots (Vegetable)
- Sliced celery (Vegetable)
- Garlic, minced (Aromatic)
- Chicken broth (Liquid)
- Uncooked elbow macaroni (Pasta)
- Heavy cream (Dairy)
- Sharp cheddar cheese, shredded (Dairy)
- White balsamic vinegar (Acid)
Seasoning
- Dried oregano (Herb)
- Dried thyme (Herb)
- Butter (Fat)
- All-purpose flour (Thickener)
- Kosher salt (Seasoning)
- Fresh cracked pepper (Spice)
For the Croutons
- Sesame seed buns, diced into 1-inch pieces (Bread)
- Olive oil (Oil)
Garnish
- Sliced green onion (Vegetable)
- Shredded cheddar cheese (Dairy)
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I love this Macaroni Cheeseburger Soup as is, but here are a few ideas for variations:
- Different Meat: Use ground turkey, chicken, or Italian sausage instead of ground beef.
- Add More Vegetables: Toss in some diced bell peppers, mushrooms, or corn.
- Make it Spicy: Add a pinch of red pepper flakes or a dash of hot sauce to the soup.
- Different Cheese: Use a blend of cheeses, such as Monterey Jack, pepper jack, or Colby Jack.
- Add Bacon: Cook some bacon and crumble it over the top before serving.
How to Make Macaroni Cheeseburger Soup
Let me show you how easy it is to make this One-Pot Macaroni Cheeseburger Soup:
Make the Croutons
- I heat the oven to 400 degrees F (200°C).
- I place the sesame seed bun cubes in a single layer on a parchment-lined baking sheet.
- I drizzle with olive oil and toss to coat evenly.
- I bake for 10 minutes or until crispy on the outside.
Cook the Ground Beef
- I heat a large pot over medium heat.
- I add the ground beef, dried oregano, dried thyme, and a couple pinches of salt and pepper.
- I brown the ground beef, crumbling it with a spatula, until it's cooked through.
- I remove the beef from the pan and set it aside.
Sauté Vegetables
- I heat the butter in the same large pot over medium heat (no need to wipe it out or drain the grease).
- I add the diced onion, sliced carrots, and sliced celery.
- I turn the heat to medium-high and cook, stirring occasionally, for 10 minutes.
Add Garlic and Flour
- I reduce the heat to medium and add the minced garlic, the remaining oregano, and the remaining thyme. I cook for another minute.
- Then, I add the flour and stir to coat the veggies. I cook for one more minute, stirring frequently.
Add Broth and Simmer
- I add a splash of chicken broth to deglaze the pot, scraping all the yummy bits off the bottom.
- I stir in the rest of the chicken broth and the uncooked macaroni noodles, along with another pinch of salt and pepper.
- I turn the heat to medium-high and bring the mixture to a simmer.
- Once it begins to simmer, I turn the heat to low and simmer for 5-7 minutes, or until the pasta is al dente. I stir occasionally to prevent the noodles from sticking to the bottom of the pot.
Finish the Soup
- I remove the soup from the heat.
- I stir in the heavy cream and shredded cheddar cheese.
- Then, I add the white balsamic vinegar.
- I add the cooked ground beef back into the pot.
- I heat the soup over medium heat for a couple of minutes, until the beef is heated through.
- I season to taste with salt and pepper.
Serve
- Serve
Tips and Tricks for the BEST Soup
Here are my secrets for making this soup truly exceptional:
- Use 80/20 Ground Beef: 80/20 ground beef adds a lot of flavor to the soup.
- Don't Overcook the Pasta: Cook the macaroni just until it's al dente, as it will continue to cook in the soup.
- Freshly Grated Cheese: Freshly grated cheese melts better and has a more intense flavor than pre-shredded cheese.
- Adjust Seasoning: Taste the soup and adjust the seasonings to your liking.
- Add a touch of acidity: to balance the taste
How to Serve
This Macaroni Cheeseburger Soup is a complete meal on its own, but here are a few serving suggestions:
- Sesame Seed Bun Croutons: Top with the homemade sesame seed bun croutons for added crunch and flavor.
- Extra Cheese: Sprinkle some extra shredded cheddar cheese on top.
- Green Onions: Garnish with sliced green onions for a pop of color and freshness.
Make Ahead and Storage
This soup tastes even better the next day! You can store leftovers in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
FAQs about Macaroni Cheeseburger Soup
- Can I use a different type of pasta?
- Yes, you can use any type of short pasta, such as shells, rotini, or cavatappi.
- Can I make this without the heavy cream?
- You can substitute the heavy cream with milk or half-and-half, but the soup won't be as rich and creamy.
- Can I freeze this soup?
- I don't recommend it, dairy and pasta doesn't freeze well.
Enjoy this creamy, cheesy, hearty, and flavorful One-Pot Macaroni Cheeseburger Soup! It's the perfect comfort food for a chilly evening.
Print
One-Pot Macaroni Cheeseburger Soup
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 6-8 1x
- Category: Soup, Main Course
- Cuisine: American
Description
This One-Pot Macaroni Cheeseburger Soup is a hearty and comforting meal that combines the flavors of a cheeseburger with creamy macaroni and cheese in a rich, flavorful broth. It's easy to make and perfect for a weeknight dinner.
Ingredients
Scale
- 1 pound ground beef (80/20 recommended)
- 2 teaspoons dried oregano, divided
- 2 teaspoons dried thyme, divided
- 6 tablespoons unsalted butter
- 1 cup yellow onion, diced
- 1 cup carrots, sliced
- 1 cup celery, sliced
- 5 cloves garlic, minced
- 4 tablespoons all-purpose flour
- 8 cups low-sodium chicken broth
- 8 ounces uncooked elbow macaroni
- 1 cup heavy cream
- 8 ounces sharp cheddar cheese, shredded
- 1 teaspoon white balsamic vinegar (or regular balsamic vinegar)
- Kosher salt, to taste
- Freshly cracked black pepper, to taste
For the Sesame Seed Bun Croutons:
- 4 sesame seed hamburger buns, diced into 1-inch pieces
- 2 tablespoons olive oil
For Garnish (Optional):
- Sliced green onions (scallions)
- Shredded cheddar cheese
Instructions
1. Make the Croutons:
- Preheat Oven: Preheat your oven to 400°F (200°C).
- Prepare Buns: Dice the sesame seed buns into 1-inch pieces.
- Toss with Oil: Place the diced buns in a single layer on a parchment-lined baking sheet. Drizzle with the olive oil and toss to coat evenly.
- Bake: Bake for 10 minutes, or until the croutons are crispy and golden brown. Remove from oven and set aside.
2. Make the Soup:
- Brown Beef: Heat a large pot or Dutch oven over medium heat. Add the ground beef, 1 teaspoon of the dried oregano, 1 teaspoon of the dried thyme, and a couple of pinches of salt and pepper. Cook the ground beef, breaking it up with a spatula, until it's fully browned and cooked through. Remove the cooked beef from the pot and set it aside on a plate. Drain off any excess grease if necessary (see notes).
- Sauté Vegetables: Add the 6 tablespoons of butter to the same pot over medium heat. Once the butter is melted, add the diced onion, sliced carrots, and sliced celery. Season with a large pinch of salt and pepper. Increase the heat to medium-high and cook, stirring occasionally, for 10 minutes, or until the vegetables are softened.
- Add Garlic and Remaining Herbs: Reduce the heat to medium. Add the minced garlic and the remaining 1 teaspoon of oregano and 1 teaspoon of thyme. Cook for another minute, stirring constantly, until fragrant.
- Add Flour: Sprinkle the flour over the vegetables and stir to coat evenly. Cook for 1 minute more, stirring frequently.
- Deglaze (Optional): Add a splash of the chicken broth to the pot and use a wooden spoon or spatula to scrape up any browned bits (fond) from the bottom of the pot. This adds flavor.
- Add Remaining Broth and Macaroni: Stir in the remaining chicken broth and the uncooked elbow macaroni. Add another pinch of salt and pepper.
- Simmer: Increase the heat to medium-high and bring the mixture to a simmer. Once simmering, reduce the heat to low, cover the pot partially, and simmer for 5-7 minutes, or until the pasta is cooked al dente. Stir occasionally to prevent the noodles from sticking to the bottom of the pot.
- Stir in Cream and Cheese: Remove the pot from the heat. Stir in the heavy cream and shredded cheddar cheese until the cheese is melted and the sauce is smooth and creamy.
- Add Vinegar and Beef: Stir in the white balsamic vinegar. Add the cooked ground beef back to the pot.
- Heat Through: Heat the soup over medium heat for a couple of minutes, just until the beef is heated through.
- Season to Taste: Taste the soup and season with additional salt and pepper, if needed.
3. Serve:
- Ladle the soup into bowls. Top with the sesame seed bun croutons, sliced green onions, and extra shredded cheddar cheese, if desired. Serve immediately.
Notes
- Ground Beef: 80% lean / 20% fat ground beef is recommended for flavor, but you can use leaner ground beef if you prefer. If using lean ground beef, you may not need to drain any grease.
- Vegetables: You can adjust the amount of vegetables to your liking.
- Cheese: Sharp cheddar cheese is recommended for its flavor, but you can use other types of cheese, such as mild cheddar, Monterey Jack, or a blend.
- White Balsamic Vinegar: White balsamic vinegar adds a subtle sweetness and tang to the soup. You can substitute regular balsamic vinegar, but the color of the soup will be darker.
- Croutons: The sesame seed bun croutons add a nice texture and flavor to the soup. You can substitute store-bought croutons if you prefer.
- Storage: store any leftovers
