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One-Pot Macaroni Cheeseburger Soup

A creamy, cheesy comfort food soup combining all the flavors of a cheeseburger with macaroni noodles, made in one pot without processed cheese.

Ingredients

Scale
  • 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
  • For the Croutons: 4 sesame seed buns, diced into 1-inch pieces
  • 2 tablespoons olive oil
  • Garnish: sliced green onion and shredded cheddar cheese

Instructions

  1. In a large pot, brown the ground beef with 1 teaspoon each of oregano and thyme until fully cooked; drain excess fat.
  2. Add butter, diced onion, carrots, celery, and garlic; cook until vegetables are softened.
  3. Sprinkle flour over the mixture and stir to coat the veggies and beef, cooking for 1-2 minutes to form a roux.
  4. Slowly add chicken broth while stirring to avoid lumps; bring to a boil.
  5. Add uncooked elbow macaroni and reduce heat to a simmer; cook until pasta is al dente, about 8-10 minutes.
  6. Stir in heavy cream, shredded cheddar cheese, remaining oregano and thyme, and white balsamic vinegar; cook until cheese is melted and soup is creamy.
  7. Season with kosher salt and fresh cracked pepper to taste.
  8. For croutons, toss diced sesame seed buns with olive oil and toast in a skillet until golden brown.
  9. Serve soup garnished with sliced green onions, shredded cheddar cheese, and croutons.

Notes

This soup is best served fresh but can be stored in the refrigerator for up to 3 days. Reheat gently to avoid curdling the cheese. Using real sharp cheddar cheese instead of processed cheese like Velveeta gives a richer flavor and better texture.

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