One Pot Macaroni Cheeseburger Soup
A rich and hearty soup combining the nostalgic flavor of a cheeseburger with creamy macaroni in a single pot. This comforting dish is crafted without processed cheese and delivers a robust, cheesy profile in under 30 minutes.
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.
Notes
For optimal texture and flavor, grate your cheddar cheese fresh rather than using pre-shredded varieties, which may not melt as smoothly due to added anti-caking agents. The soup will naturally thicken as it cools; add a splash of broth or cream if needed to achieve the desired consistency.