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