Description
This One Pot Macaroni Cheeseburger Soup combines all the comforting flavors of a cheeseburger in a creamy soup form. Featuring browned ground beef, tender macaroni, sharp cheddar cheese, and savory vegetables, this hearty dish is cooked entirely in one pot for easy cleanup. Crispy homemade sesame seed bun croutons add the perfect crunch, while green onions and extra cheese provide a fresh and cheesy finish.
Ingredients
Scale
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 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
Croutons and Garnish
- 4 sesame seed buns, diced into 1-inch pieces
- 2 tablespoons olive oil
- Sliced green onion, for garnish
- Shredded cheddar cheese, for garnish
Instructions
- Prepare Sesame Seed Croutons: Heat your oven to 400°F (200°C). Spread the diced sesame seed buns on a parchment-lined baking sheet in a single layer. Drizzle with olive oil and toss to coat evenly. Bake for about 10 minutes or until the bread pieces are crispy on the outside and golden brown.
- Brown Ground Beef: Place a large pot over medium heat. Add ground beef, 1 teaspoon dried oregano, 1 teaspoon dried thyme, and a few pinches of kosher salt and fresh cracked pepper. Brown the meat thoroughly, breaking it up with a spatula until cooked through. Remove the cooked beef from the pot and set aside.
- Sauté Vegetables: Using the same pot with the beef drippings, melt 6 tablespoons of butter over medium heat. Add diced onion, sliced carrots, sliced celery, and a large pinch of salt and pepper. Increase heat to medium-high and cook, stirring occasionally, for about 10 minutes until vegetables soften.
- Add Garlic and Herbs: Reduce heat back to medium. Stir in minced garlic, the remaining 1 teaspoon oregano, and 1 teaspoon thyme. Cook for an additional minute until fragrant.
- Coat Vegetables with Flour: Sprinkle 4 tablespoons of flour over the vegetable mixture and stir well to coat everything evenly. Continue cooking for 1 minute, stirring frequently to prevent burning.
- Deglaze the Pot: Pour a small splash of chicken broth into the pot and scrape the bottom to loosen all the browned bits, adding flavor to the base of the soup.
- Add Remaining Broth and Pasta: Pour in the rest of the 8 cups of chicken broth along with the uncooked macaroni noodles. Add an extra pinch of salt and pepper. Increase heat to medium-high and bring the mixture to a simmer.
- Simmer Pasta: Once simmering, lower the heat to low. Let the soup simmer gently for 5 to 7 minutes or until the macaroni is al dente, stirring occasionally to prevent sticking.
- Finish the Soup: Remove the pot from heat. Stir in 1 cup of heavy cream and the shredded sharp cheddar cheese until melted and fully incorporated. Add 1 teaspoon of white balsamic vinegar and the cooked ground beef back into the pot. Return the soup to medium heat and warm for a couple minutes until the beef is heated through. Taste and season with additional salt and pepper as needed.
- Serve: Ladle the soup into bowls. Top with crispy sesame seed bun croutons, sliced green onions, and additional shredded cheddar cheese. Enjoy your comforting homemade macaroni cheeseburger soup!
Notes
- For extra cheesiness, use a blend of sharp and mild cheddar cheese.
- Leftover soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- You can substitute elbow macaroni with other small pasta shapes like shells or ditalini.
- Vegetables like bell peppers or peas can be added for more color and nutrients.
- If desired, gluten-free flour and pasta can be used to make this recipe gluten-free.
