One Pot Macaroni Cheeseburger Soup brings all the flavors of a juicy cheeseburger into a cozy, creamy soup made in just one pot. It’s the ultimate weeknight comfort food.
With tender pasta, savory ground beef, and melty cheese in every spoonful, this satisfying dish comes together quickly and makes cleanup a breeze. Perfect for chilly nights or family dinners.
What You’ll Need for One Pot Macaroni Cheeseburger Soup
- Ground beef – The hearty, flavorful base that gives this soup its signature cheeseburger appeal.
- Sharp cheddar cheese – Melts into the broth, creating a rich, cheesy depth that coats every bite.
- Elbow macaroni – Classic pasta shape that soaks up all that savory, creamy broth while holding its texture.
- Chicken broth – Builds a flavorful base while keeping the soup light and comforting.
- Yellow onion, carrots & celery – This classic trio adds texture, sweetness, and aromatic richness.
- Heavy cream – Rounds out the broth for a velvety finish that makes it extra indulgent.
- Garlic – Infuses the soup with warmth and depth for irresistible, savory flavor.
How to Make It Happen: A Quick Look at the Steps
Start by browning the seasoned ground beef, then remove it from the pot while you build the base. Sauté butter with aromatic vegetables until soft and golden.
Next, stir in garlic and herbs, followed by a sprinkle of flour to thicken. Deglaze with broth, then add pasta and let it simmer until just al dente.
Finish the soup by stirring in heavy cream and sharp cheddar until smooth and creamy. Add the ground beef back in, then a splash of vinegar for balance.
Top with crispy sesame bun croutons, fresh green onions, and extra cheese, and dive into pure comfort.
Tips, Tricks & Cheeseburger-Inspired Variations
For the creamiest texture, always shred your own cheese—bagged shredded cheese won’t melt as smoothly due to added anti-caking agents. Stir the soup often while simmering the pasta to prevent sticking and ensure even cooking.
Want a smoky kick? Add chopped cooked bacon before serving. Craving heat? A dash of hot sauce or diced jalapeño makes a fun twist. Swap macaroni for small shells or ditalini to shake things up without changing the vibe.
Storing It Right: Make the Comfort Last
Store any leftovers in an airtight container in the fridge for up to four days. The soup will thicken as it cools—just add a splash of cream or broth when reheating on the stove or microwave.
For freezing, skip the pasta (it doesn’t freeze well) and add freshly cooked macaroni when reheating. This way, the soup keeps its creamy, satisfying texture without getting mushy.
One Pot Macaroni Cheeseburger Soup
Ingredients
- 1 lb. ground beef
- 1 cup heavy cream
- 4 tablespoons flour
- 5 cloves garlic minced
- 1 cup sliced celery
- 1 cup yellow onion diced
- 8 cups chicken broth
- 1 teaspoon white balsamic vinegar
- 8 oz. uncooked elbow macaroni
- 2 teaspoons dried oregano divided
- 8 oz. sharp cheddar cheese shredded
- Kosher salt
- fresh cracked pepper
- 2 teaspoons dried thyme divided
- 1 cup sliced carrots
- 6 tablespoons butter
For the Croutons
- 4 sesame seed buns cut into 1-inch cubes
- 2 tablespoons olive oil
Garnish
- shredded cheddar cheese
- sliced green onion
Instructions
- Preheat the oven to 400°F. Arrange cubed sesame buns on a parchment-lined baking sheet, drizzle with olive oil, toss to coat, and bake for approximately 10 minutes until golden and crisp.
- In a large pot over medium heat, cook the ground beef with 1 teaspoon each of oregano and thyme, and a pinch of salt and pepper, breaking it apart with a spatula until fully browned. Remove and set aside.
- In the same pot, melt butter over medium heat. Without removing any drippings, add the onion, carrots, and celery along with a generous pinch of salt and pepper. Increase to medium-high heat and sauté for about 10 minutes, stirring occasionally.
- Lower the heat to medium, add minced garlic, the remaining oregano and thyme, and sauté for 1 minute. Sprinkle in flour, stir to coat the vegetables, and continue cooking for another minute.
- Deglaze the pan with a small amount of chicken broth, scraping up any caramelized bits. Add the remaining broth along with the uncooked macaroni, and season lightly. Raise the heat to medium-high and bring to a simmer.
- Once simmering, reduce to low and cook uncovered for 5 to 7 minutes, stirring now and then, until the pasta is tender.
- Take the pot off the heat and stir in heavy cream and shredded cheddar until melted and incorporated. Add the white balsamic vinegar, then return the cooked beef to the pot and heat gently over medium until warmed through. Adjust seasoning to taste.
- Serve hot, topped with croutons, shredded cheese, and sliced green onion.
