One Pot Macaroni Cheeseburger Soup is a hearty, comforting twist on two classic favorites: macaroni & cheese and cheeseburgers. This soup starts with browned ground beef, builds flavor with onion, carrot, celery, garlic, herbs, and a thick cheesy base—and it’s all cooked in one pot for easy cleanup. The creamy cheese, tender pasta, and savory beef come together for a meal that’s both simple to make and deeply satisfying. Perfect for weeknights when you want something warm, flavorful, and no-fuss. Try it once, and this may become your go-to when you need comfort in a bowl.
Why You’ll Love This Recipe
- Combines two comfort foods—cheeseburger and macaroni & cheese—into one delicious, meaty, and cheesy soup.
- One‑pot cooking means fewer dishes and easier prep/cleanup.
- Flexible ingredients—add or omit veggies, adjust the cheese, even switch up the pasta.
- Comes together fairly quickly: ground beef browns, vegetables soften, pasta cooks, and you finish with cream and cheese.
- Has fun texture contrasts: creamy soup base, tender pasta, crisp bun croutons on top for crunch.
Ingredients
Here are everything you’ll need for One Pot Macaroni Cheeseburger 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 carrots, sliced
- 1 cup celery, sliced
- 5 cloves garlic, minced
- 4 tablespoons all‑purpose 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 black pepper, to taste
For the Croutons:
- 4 sesame seed buns, diced into ~1 inch pieces
- 2 tablespoons olive oil
Garnish:
- Sliced green onion
- Additional shredded cheddar cheese
Step‑by‑Step: How to Make One Pot Macaroni Cheeseburger Soup
- Make the croutons: Preheat your oven to 400°F (≈200°C). Place the diced sesame seed buns on a parchment‐lined baking sheet in a single layer. Drizzle with olive oil, toss so the pieces are evenly coated. Bake for about 10 minutes, or until they are crispy outside. Remove and set aside.
- Brown the beef: In a large pot over medium heat, add the ground beef, 1 teaspoon oregano, 1 teaspoon thyme, plus salt and pepper. Crumble and cook until fully browned. Once done, remove beef from the pot and set aside—don’t clean out the pot or drain all the grease.
- Cook the veggies: Add butter to the same pot over medium heat. Once melted, add diced onion, sliced carrots, sliced celery, and a pinch of salt and pepper. Increase heat to medium‑high and cook, stirring occasionally, for about 10 minutes until vegetables soften.
- Add aromatics & flour: Reduce heat to medium. Add minced garlic plus the remaining 1 teaspoon each of oregano and thyme. Cook for about a minute until fragrant. Then sprinkle in the flour, stirring so the veggies are coated. Cook the flour for another minute, stirring constantly.
- Deglaze & add broth + pasta: Pour in a little chicken broth to deglaze the pot—scrape up the browned bits on the bottom. Then pour in the rest of the chicken broth and stir in the uncooked macaroni. Add another pinch of salt & pepper. Bring the mixture to a simmer over medium‑high heat.
- Simmer: Once simmering, reduce heat to low and continue cooking for 5‑7 minutes, or until the pasta is just al dente. Stir occasionally to prevent sticking.
- Finish with cream, cheese & vinegar: Remove pot from heat. Stir in the heavy cream and shredded cheddar cheese until melted and smooth. Add the white balsamic vinegar. Then fold in the cooked ground beef. Return to medium heat just long enough to heat the beef through. Taste and adjust seasoning with salt and pepper.
- Serve: Ladle soup into bowls. Top with sesame seed bun croutons, garnish with sliced green onion and extra shredded cheddar cheese. Enjoy!
Helpful Tips
- Grate your own cheese. Freshly shredded cheddar melts more smoothly than pre-shredded kinds, which often have coatings that inhibit melting.
- Don’t overcook the pasta. The noodles will soften further a bit even after you remove from heat. Al dente is best for texture.
- Adjust thickness. If your soup becomes too thick as it cools, stir in a splash more broth or cream to loosen it up.
- Watch the heat when adding cream & cheese. Too high heat can cause dairy to curdle or scorch—the residual heat is usually enough, but gentle warming helps.
- Season last. Because cheese, broth, and beef already contribute salt, taste near the end so you don’t oversalt.
Substitutions And Variations
- Meat alternatives: Swap ground beef for ground turkey, chicken, or even plant based crumbles for a vegetarian version.
- Cheese swap: Try using a mix of sharp cheddar and Monterey Jack, or include a little smoked cheese for depth. Gouda or pepper jack could add interesting flavor twists.
- Broth alternatives: Use beef broth instead of chicken for a deeper, richer flavor. Vegetable broth works if you omit or replace the meat.
- Pasta shapes: Elbow macaroni is classic, but small shells or mini‑penne work too. Just adjust cooking time if needed.
- Cream alternatives: If heavy cream is too rich, substitute half‑and‑half or evaporated milk—but the soup may be lighter and less creamy.
- Herbs/spice tweaks: Add a bit of smoked paprika, chili powder, or cayenne if you like heat. Fresh herbs like parsley or thyme can be stirred in at the end for freshness.
Storage Instructions
- Refrigeration: Store leftover soup in an airtight container in the refrigerator for up to 3‑4 days.
- Reheating: Warm the soup slowly over low to medium heat on the stovetop to preserve its creamy texture.
- Freezing: This soup contains dairy and pasta, which can change texture somewhat when frozen. If freezing, leave out the pasta or reduce it, then add fresh pasta when reheating. Freeze in a freezer‑safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
Nutritional Information
(per serving, if recipe is divided into 8 portions)
- Calories: ~ 465 kcal
- Protein: ~ 25.7 g
- Fat: ~ 26.3 g
- Carbohydrates: ~ 31.3 g
- Fiber: ~ 2.2 g
- Sugar: ~ 4.3 g
- Cholesterol: ~ 106.8 mg
- Sodium: ~ 1,175.7 mg
(Nutritional values are estimates; actual values vary depending on ingredients used.)
Serving Suggestions
- Serve with the crunchy sesame seed bun croutons on top to add texture.
- Add a side of a simple green salad or steamed veggies to balance out the richness.
- Pair with a warm crusty bread or garlic bread if you want extra for dipping.
- Garnish with fresh herbs—parsley or green onions add a burst of freshness and color.
- If you like a bit of tang or heat, a few dashes of hot sauce or a sprinkle of pickled jalapeños can be nice.
Frequently Asked Questions About One Pot Macaroni Cheeseburger Soup
Can I make this soup ahead of time?
Yes! You can prepare most of the soup in advance—cook the beef, veggies, pasta, broth and seasonings—and store it in the fridge. When you’re ready, gently reheat, add the cream and cheese just before serving so they’re fresh and melty. The croutons are best added last‑minute so they stay crisp.
What if I don’t have white balsamic vinegar?
That’s okay—substitute with a splash of regular white vinegar, apple cider vinegar, or even lemon juice. The idea is to add a hint of brightness to cut through the richness; you won’t need much, just start small and taste.
How do I prevent the pasta from becoming mushy?
Cook the pasta just until it’s al dente, as it will continue to soften while the soup finishes cooking and again when it’s reheated.
Can I make it vegetarian?
Absolutely—you can skip the ground beef or substitute it with plant-based crumbles or meat alternatives.
Will freezing affect the texture?
Freezing soups with dairy and starches can sometimes cause separation or texture changes. To minimize that, you could freeze without the heavy cream and pasta, then add fresh when reheating. If you freeze the full soup, reheat slowly and whisk to help blend it back together.
How can I adjust the flavor if it’s too mild?
Adding more shredded sharp cheddar or mixing in a bolder cheese helps. You can also increase herbs or include a pinch of cayenne or smoked paprika. A bit more salt, fresh cracked pepper, or even a dash of Worcestershire sauce can deepen flavor.
Conclusion
Thank you so much for trying out this One Pot Macaroni Cheeseburger Soup with me—I hope it brings you warmth, comfort, and big flavor with minimal fuss. It’s one of those meals I love making when I want something cozy, nourishing, and totally satisfying without a lot of cleanup. The creamy cheesy broth, juicy beef, tender pasta, and crunchy bun croutons—not to mention those flavorful aromatics—make each bite feel like a hug in a bowl. I hope you enjoy making it as much as eating it, and that it becomes a beloved favorite in your kitchen. Happy cooking, and may every spoonful bring you joy!
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One Pot Macaroni Cheeseburger Soup
- Total Time: 40 minutes
- Yield: 8 servings 1x
Description
This One Pot Macaroni Cheeseburger Soup brings all the comfort of a cheeseburger and mac & cheese into one creamy, savory bowl. It’s loaded with ground beef, tender pasta, veggies, and melty cheddar—all made in a single pot for minimal cleanup.
Ingredients
1 lb ground beef
2 tsp dried oregano, divided
2 tsp dried thyme, divided
6 tbsp butter
1 cup yellow onion, diced
1 cup carrots, sliced
1 cup celery, sliced
5 cloves garlic, minced
4 tbsp all-purpose flour
8 cups chicken broth
8 oz uncooked elbow macaroni
1 cup heavy cream
8 oz sharp cheddar cheese, shredded
1 tsp white balsamic vinegar
Kosher salt, to taste
Fresh cracked black pepper, to taste
For Croutons:
4 sesame seed buns, diced
2 tbsp olive oil
Garnish:
Sliced green onion
Extra shredded cheddar
Instructions
- Make the croutons: Preheat your oven to 400°F (≈200°C). Place the diced sesame seed buns on a parchment‐lined baking sheet in a single layer. Drizzle with olive oil, toss so the pieces are evenly coated. Bake for about 10 minutes, or until they are crispy outside. Remove and set aside.
- Brown the beef: In a large pot over medium heat, add the ground beef, 1 teaspoon oregano, 1 teaspoon thyme, plus salt and pepper. Crumble and cook until fully browned. Once done, remove beef from the pot and set aside—don’t clean out the pot or drain all the grease.
- Cook the veggies: Add butter to the same pot over medium heat. Once melted, add diced onion, sliced carrots, sliced celery, and a pinch of salt and pepper. Increase heat to medium‑high and cook, stirring occasionally, for about 10 minutes until vegetables soften.
- Add aromatics & flour: Reduce heat to medium. Add minced garlic plus the remaining 1 teaspoon each of oregano and thyme. Cook for about a minute until fragrant. Then sprinkle in the flour, stirring so the veggies are coated. Cook the flour for another minute, stirring constantly.
- Deglaze & add broth + pasta: Pour in a little chicken broth to deglaze the pot—scrape up the browned bits on the bottom. Then pour in the rest of the chicken broth and stir in the uncooked macaroni. Add another pinch of salt & pepper. Bring the mixture to a simmer over medium‑high heat.
- Simmer: Once simmering, reduce heat to low and continue cooking for 5‑7 minutes, or until the pasta is just al dente. Stir occasionally to prevent sticking.
- Finish with cream, cheese & vinegar: Remove pot from heat. Stir in the heavy cream and shredded cheddar cheese until melted and smooth. Add the white balsamic vinegar. Then fold in the cooked ground beef. Return to medium heat just long enough to heat the beef through. Taste and adjust seasoning with salt and pepper.
- Serve: Ladle soup into bowls. Top with sesame seed bun croutons, garnish with sliced green onion and extra shredded cheddar cheese. Enjoy!
Notes
Freshly shredded cheese melts best—skip the pre-shredded bags.
Soup thickens as it cools. Add extra broth or cream when reheating.
For best texture, cook pasta al dente—it will soften more in the soup.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup, Dinner
- Method: One Pot, Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 465
- Sugar: 4.3 g
- Carbohydrates: 31.3 g
- Protein: 25.7 g