Description
This One-Pot Macaroni Cheeseburger Soup brings all the comfort of a juicy cheeseburger into a warm, creamy bowl of soup perfect for cozy nights and big appetites. Ground beef, sharp cheddar, and tender pasta swim in a rich, velvety broth, while toasted sesame croutons give you that unmistakable burger bun finish. It’s nostalgic, satisfying, and surprisingly simple to pull off.
Ingredients
Units
Scale
Ingredient List
- 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 + fresh cracked pepper
- 4 sesame seed buns, diced into 1-inch pieces
- 2 tablespoons olive oil
- Sliced green onion
- Extra shredded cheddar cheese
Instructions
- Toast the croutons: Preheat oven to 400°F. Spread diced sesame seed buns on a parchment-lined baking sheet. Drizzle with olive oil and toss. Bake for 10 minutes or until golden and crisp.
- Brown the beef: In a large pot, add ground beef with 1 teaspoon each of oregano and thyme, plus salt and pepper. Cook over medium heat, breaking it up with a spatula, until browned. Remove and set aside.
- Sauté the veggies: In the same pot, melt butter. Add onion, carrots, celery, and a pinch of salt and pepper. Cook on medium-high for 10 minutes, stirring occasionally, until tender and fragrant.
- Add aromatics: Stir in garlic and the remaining oregano and thyme. Cook for 1 minute.
- Make the roux: Add flour and stir to coat veggies. Cook for another minute to get rid of the raw flour taste.
- Deglaze and simmer: Add a splash of chicken broth, scraping up brown bits from the bottom. Pour in the remaining broth, macaroni, and another pinch of salt and pepper.
- Cook the pasta: Bring to a simmer, then reduce heat to low. Cook for 5–7 minutes, stirring occasionally, until pasta is just al dente.
- Finish the soup: Off the heat, stir in heavy cream and shredded cheese. Then mix in balsamic vinegar and return the beef to the pot. Heat gently until everything is warmed through. Season to taste.
- Serve and garnish: Ladle into bowls and top with croutons, green onions, and extra cheese.
Notes
Use freshly shredded cheese for the smoothest melt. Let the soup rest a few minutes off heat for flavors to blend. Make croutons ahead of time for faster prep. Store soup (without croutons) in the fridge for up to 4 days or freeze without pasta. Reheat gently on the stovetop with extra broth or cream if needed.
Nutrition
- Serving Size: 1 bowl
- Calories: 580
- Sugar: 5g
- Sodium: 920mg
- Fat: 36g
- Saturated Fat: 18g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 115mg
