One-Pot Cheeseburger Macaroni Soup
There’s just something magical about recipes that bring together two classics—like cheeseburgers and macaroni—in one cozy bowl. This one-pot cheeseburger macaroni soup is hearty, creamy, and comes together in just about 30 minutes. Everything cooks in a single pot (yes, even the pasta), making cleanup a breeze. It’s pure comfort food for busy weeknights, no processed cheese required!
Ingredients
Soup:
- 1 pound ground beef
- 2 teaspoons dried oregano, divided
- 2 teaspoons dried thyme, divided
- 6 tablespoons unsalted butter
- 1 cup diced yellow onion
- 1 cup sliced carrots
- 1 cup sliced celery
- 5 cloves garlic, finely minced
- 4 tablespoons all-purpose flour
- 8 cups chicken broth
- 8 ounces elbow macaroni (uncooked)
- 1 cup heavy cream
- 8 ounces sharp cheddar cheese, shredded
- 1 teaspoon white balsamic vinegar
- Kosher salt and freshly ground black pepper, to taste
Croutons:
- 4 sesame seed buns, cut into 1-inch cubes
- 2 tablespoons olive oil
Garnish:
- Sliced green onion
- Extra shredded cheddar cheese
Instructions
Prepare the Croutons:
Preheat your oven to 400°F. Spread bun cubes on a parchment-lined baking sheet. Drizzle with olive oil and toss to coat evenly. Bake for about 10 minutes, until golden and crisp.
Brown the Beef:
In a large pot over medium heat, cook the ground beef with 1 teaspoon oregano, 1 teaspoon thyme, and a pinch of salt and pepper. Break the beef into crumbles as it cooks. Once browned, transfer it to a bowl and set aside.
Cook the Vegetables:
In the same pot, melt the butter (leave any flavorful drippings in there). Add onion, carrots, and celery with a pinch of salt and pepper. Cook on medium-high for about 10 minutes, stirring occasionally, until softened.
Build the Base:
Reduce heat to medium. Add garlic along with the remaining oregano and thyme. Stir for about a minute until fragrant. Sprinkle in the flour and stir to coat the veggies, cooking for another minute.
Add Broth and Pasta:
Deglaze the pot with a splash of chicken broth, scraping up any browned bits. Stir in the remaining broth and the uncooked macaroni. Add a little salt and pepper. Bring to a gentle boil, then lower the heat and let it simmer 5–7 minutes, or until the pasta is just tender. Stir occasionally.
Make it Creamy:
Remove from heat. Stir in the heavy cream and shredded cheddar cheese until smooth and creamy. Mix in the vinegar for a little brightness. Add the cooked ground beef back into the pot, warming everything together for a couple of minutes. Taste and adjust seasoning.
Serve and Enjoy:
Ladle the soup into bowls and top with homemade croutons. Sprinkle with green onion and extra cheddar. Dig in while it’s hot and cheesy!
