You know those days when you crave something comforting, but don’t want to fuss in the kitchen for hours? Let me tell you about a dish that warmed not just our bellies, but our hearts as well: One-Pot Macaroni Cheeseburger Soup. I remember the first time I whipped this soup up for my family. It was a chilly Friday evening, and we wanted something that would wrap us up in warmth after a long week. The delightful combination of tender ground beef, cheddar cheese, and macaroni simmering away on the stove was the very definition of home comfort.
I found myself smiling as I watched the kids sneak into the kitchen, drawn by the irresistible aroma. I think that memory is what I love most about this soup; it fills our home with the kind of smell that makes you long for another serving. Plus, it’s made in just one pot! No need for endless scrubbing and soaking of messes afterward—something that’s always a win in my book.
We made this more than just a meal—it became our little tradition whenever we settled into a family movie night. The crunchy sesame seed croutons topping this creamy soup are one of my favorite touches; they add that perfect crisp bite that makes the soup feel extra special. So, next time you’re searching for that one-pot wonder, remember this cheeseburger soup. You won’t regret it, and your loved ones will surely thank you. How about joining me in the kitchen and trying it for yourself?
How to Make One-Pot Macaroni Cheeseburger Soup
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Ingredients
- 1 lb. ground beef
- 6 tablespoons butter
- 2 teaspoons dried thyme, divided
- 2 teaspoons dried oregano, divided
- 1 cup diced yellow onion
- 1 cup sliced carrots
- 1 cup sliced celery
- 5 cloves minced garlic
- 4 tablespoons flour
- 8 cups chicken broth
- 8 oz. uncooked elbow macaroni
- 1 cup heavy cream
- 8 oz. shredded sharp cheddar cheese
- 1 teaspoon white balsamic vinegar
- Kosher salt
- Fresh cracked pepper
- 4 sesame seed buns, cut into 1-inch pieces
- 2 tablespoons olive oil
- Sliced green onion, for garnish
- Shredded cheddar cheese, for garnish
Directions
- Begin by setting your oven to 400°F. Arrange the sesame seed bun pieces on a parchment-lined pan. Drizzle them with olive oil, tossing to make sure each piece is coated. Bake for about 10 minutes until golden and crispy.
- In a large soup pot over medium heat, cook the ground beef with 1 teaspoon of oregano, 1 teaspoon of thyme, and a pinch of salt and pepper until browned. Crumble the beef as it cooks, then transfer it to a separate plate.
- Using the same pot, melt the butter over medium heat. Add the onion, carrots, and celery. Sprinkle with salt and pepper, and allow it to cook for around 10 minutes, stirring occasionally.
- Turn down the heat to low medium, then introduce the garlic, along with the remaining thyme and oregano. Stir them in and cook for an additional minute.
- Incorporate the flour, stirring until it’s well mixed with the vegetables. Let it cook for another minute, stirring frequently.
- Pour in a small amount of chicken broth to deglaze the pot, scraping up the flavorful bits from the bottom.
- Add the rest of the chicken broth and the uncooked macaroni. Toss in another bit of salt and pepper, then increase the heat to medium-high to reach a gentle simmer.
- Once simmering, reduce the heat to low and cook for 5-7 minutes, allowing the macaroni to reach al dente. Don’t forget to stir occasionally to avoid sticking.
- Take the pot off the heat. Mix in the heavy cream and cheddar cheese, stirring till everything melts smoothly.
- Add the white balsamic vinegar, returning the ground beef to the pot. Continue heating over medium for a few minutes until everything is warmed through. Adjust seasoning with salt and pepper to taste.
- Serve, finishing with the homemade croutons, sliced green onions, and extra shredded cheddar cheese on top. Indulge in its comforting flavors.
Flexible Ingredient Options for Every Cook
If you’re out of ground beef, ground turkey or chicken can be used as a leaner option. For vegetarians, consider crumbled tofu or a plant-based ground meat substitute. In place of sharp cheddar cheese, use any favorite melting cheese such as Monterey Jack or Gouda. Adjust spices based on preference, or add a bit of cayenne for a spicy kick.
Best Ways to Store Leftover One-Pot Macaroni Cheeseburger Soup
To store leftovers, let the soup cool completely before transferring it to an airtight container. It can be refrigerated for up to 3 days. For longer storage, seal it in a freezer-safe container and freeze for up to 2 months. To reheat, warm it gently on the stove over medium heat, stirring occasionally, until hot.
The Best Accompaniments for One-Pot Macaroni Cheeseburger Soup
This hearty soup pairs beautifully with a crisp garden salad or a side of apple slaw. To drink, think of a glass of iced tea or a chilled lager that complements the cheeseburger flavors. For added zing, serve with a plate of sliced jalapeños or pickles on the side.
Secrets to Perfecting One-Pot Macaroni Cheeseburger Soup
Ensure the soup doesn’t overcook by keeping an eye on the pasta; it should be al dente to prevent mushiness. Adding cheese gradually ensures a smooth incorporation without clumping. For a richer broth, swap in beef broth for chicken. And don’t skip the step of deglazing the pot: it infuses the soup with a depth of flavor.
Seasonal Twists for One-Pot Macaroni Cheeseburger Soup
In the spring, add fresh peas or asparagus for a light twist. During summer, toss in diced fresh tomatoes or zucchini. Come fall, a handful of kale or chopped spinach can be incorporated. In winter, add a bit of smoked paprika for warmth and depth. Seasonal ingredients can transform the soup with fresh, vibrant flavors.
FAQs:
How can I adjust the recipe for gluten-free diets?
To make this soup gluten-free, use gluten-free pasta and substitute the flour with a gluten-free alternative such as cornstarch or rice flour. Thicken the soup by creating a slurry with the cornstarch mixed in a bit of cold water before adding to the soup, ensuring it thickens properly.
Can I prepare this soup in a slow cooker?
Yes, this soup can be adapted for a slow cooker. Start by browning the beef in a skillet before transferring it to the slow cooker. Add all remaining ingredients except pasta, cheese, and cream. Cook on low for 6-8 hours. Add the pasta about 30 minutes before serving, then stir in cream and cheese once the pasta is tender.
Is it possible to make this soup dairy-free?
Absolutely! You can substitute butter with olive oil or a dairy-free spread. Use coconut cream or a plant-based cream substitute instead of heavy cream. Opt for a dairy-free cheese option or nutritional yeast for a cheesy flavor without the dairy components.
What’s the best way to reheat the soup?
To reheat the soup, place it in a pot over medium heat on the stovetop, stirring occasionally until it reaches the desired temperature. If the soup has thickened too much after cooling, add a splash of broth or water and stir to the right consistency. Avoid intense heat to prevent splitting the cream.
How can I add more vegetables to the soup?
Feel free to increase the nutritional value by adding more veggies. Corn kernels, bell peppers, or zucchini make great additions. These can be sautéed with the onions, celery, and carrots, adding extra flavor and colors to the soup. Consider your garden’s harvest to bring in seasonal produce.
Can I make it ahead of time?
You can absolutely make this soup ahead of time. Prepare it the day before, refrigerate, and gently reheat the next day. The flavors meld beautifully overnight, enhancing the overall taste. If making ahead, consider keeping the macaroni separate until just before serving to maintain its texture.
One-Pot Macaroni Cheeseburger Soup
Equipment
- large pot
- Oven
Ingredients
Soup Base:
- 1 lb. ground beef
- 6 tablespoons butter
- 2 teaspoons dried thyme divided
- 2 teaspoons dried oregano divided
- 1 cup diced yellow onion
- 1 cup sliced carrots
- 1 cup sliced celery
- 5 cloves minced garlic
- 4 tablespoons flour
- 8 cups chicken broth
- 8 oz. uncooked elbow macaroni
- 1 cup heavy cream
- 8 oz. shredded sharp cheddar cheese
- 1 teaspoon white balsamic vinegar
- Kosher salt to taste
- Fresh cracked pepper to taste
Croutons:
- 2 tablespoons olive oil
- Sliced green onion for garnish
- Shredded cheddar cheese for garnish
Instructions
- Preheat the oven to 400°F. Arrange the sesame seed bun pieces on a baking sheet lined with parchment. Drizzle with olive oil and toss well. Bake for around 10 minutes or until crisped.
- In a large pot over medium heat, brown the ground beef along with 1 teaspoon of oregano, 1 teaspoon of thyme, and season with salt and pepper. Once done, set it aside.
- In the same pot, melt the butter. Add the onions, carrots, celery, and a dash of salt and pepper. Sauté for about 10 minutes.
- Reduce the heat to medium, then add the minced garlic, the leftover thyme, and oregano. Cook for about a minute.
- Mix in the flour and stir well with the vegetables, cooking for an additional minute while stirring consistently.
- Pour a small amount of chicken broth to deglaze the pot, scraping the bottom to release any flavorful pieces.
- Add the remaining chicken broth and uncooked macaroni, seasoning with additional salt and pepper. Increase the heat to medium-high and bring it all to a gentle simmer.
- Once it reaches a simmer, lower the heat to keep it at a gentle boil, and let it cook for 5-7 minutes or until the pasta is cooked al dente, stirring occasionally.
- Remove the pot from heat, then mix in the heavy cream and shredded cheese until everything is melted and blended smoothly.
- Stir in the white balsamic vinegar and return the previously cooked beef to the soup. Warm it over medium heat for a few more minutes until the beef is reheated completely. Adjust seasonings as desired.
- Serve the soup garnished with baked croutons, sliced green onions, and additional shredded cheddar cheese on top.
