One-Pot Macaroni Cheeseburger Soup
Introducing our One-Pot Macaroni Cheeseburger Soup—a hearty and satisfying dish that combines the comforting flavors of a cheeseburger with the warmth of a soup. This recipe starts with savory ground beef seasoned with oregano and thyme, cooked to perfection and set aside.
In the same pot, a medley of diced onion, carrots, and celery is sautéed until tender, then enriched with garlic, herbs, and a velvety roux. Chicken broth and elbow macaroni simmer together until tender, creating a creamy base with the addition of heavy cream and sharp cheddar cheese.
Finished with a hint of white balsamic vinegar for balance, and topped with crispy sesame seed bun croutons, green onions, and extra cheese, this soup is a delightful fusion of classic comfort food flavors in every spoonful.
One-Pot Macaroni Cheeseburger Soup
Ingredients
1 lb. ground beef
2 teaspoons dried oregano
2 teaspoons dried thyme
6 tablespoons unsalted butter
1 cup finely diced yellow onion
1 cup thinly sliced carrots
1 cup thinly sliced celery
5 cloves garlic finely minced
4 tablespoons all-purpose flour
8 cups chicken broth
8 oz. elbow macaroni uncooked
1 cup heavy cream
8 oz. sharp cheddar cheese shredded
1 teaspoon white balsamic vinegar
Kosher salt to taste
Freshly cracked pepper to taste
For the Croutons:
4 sesame seed buns diced into 1-inch pieces
2 tablespoons olive oil
Garnish:
Finely sliced green onion
Additional shredded cheddar cheese
Instructions
Step 1:
Preheat the oven to 400 degrees Fahrenheit.
Arrange the diced sesame seed buns in a single layer on a baking sheet lined with parchment paper.
Evenly drizzle the pieces with olive oil and place them in the oven for approximately 10 minutes or until they attain a crisp exterior.
Step 2:
In a large pot set over medium heat, add the ground beef, one teaspoon each of dried oregano and thyme, and season with kosher salt and freshly cracked pepper.
Ensure the beef is thoroughly cooked, breaking it apart with a spatula.
Once cooked, transfer the beef to a separate container and set aside.
Step 3:
In the same pot, melt 6 tablespoons of unsalted butter over medium heat.
Step 4:
Introduce the diced onion, sliced carrots, and sliced celery to the pot.
Adjust the heat to medium-high and sauté the vegetables, occasionally stirring, for approximately 10 minutes.
Step 5:
Reduce the heat to medium and incorporate the minced garlic, the remaining dried oregano, and dried thyme.
Allow these to cook for an additional minute.
Step 6:
Sprinkle the vegetables with the all-purpose flour, ensuring they are evenly coated.
Continue to cook for another minute, stirring consistently.
Step 7:
Deglaze the pot by introducing a small quantity of chicken broth, ensuring to scrape and incorporate the residue at the bottom of the pot.
Step 8:
Incorporate the remaining chicken broth and the uncooked elbow macaroni.
Season with additional kosher salt and freshly cracked pepper, then increase the heat to medium-high until the mixture reaches a simmer.
Step 9:
Once simmering, decrease the heat to low and allow the mixture to simmer for 5-7 minutes or until the macaroni is al dente, ensuring to stir occasionally to prevent the pasta from adhering to the pot’s base.
Step 10:
Remove the pot from the heat and stir in the heavy cream followed by the shredded cheddar cheese.
Step 11:
Add the white balsamic vinegar and return the previously cooked ground beef to the pot.
Stir and let it warm over medium heat until thoroughly heated.
Taste and adjust seasoning if necessary.
Step 12:
Serve the soup in individual bowls, garnishing with the previously prepared sesame seed bun croutons, finely sliced green onions, and additional shredded cheddar cheese.
Notes:
Ground Beef Preparation: Season ground beef with dried oregano, thyme, kosher salt, and pepper before cooking in a large pot over medium heat. Break the beef apart with a spatula to ensure even cooking and a fine texture.
Vegetable Sauté: After removing cooked beef from the pot, melt unsalted butter and sauté diced onion, sliced carrots, and celery. This step caramelizes the vegetables, enhancing their natural sweetness and flavor.
Aromatic Base: Incorporate minced garlic, additional dried oregano, and thyme into the sautéed vegetables, allowing them to release their aromas and flavors.
Roux Formation: Sprinkle all-purpose flour over the vegetables to create a roux, which thickens the soup base. Stir continuously to coat the vegetables evenly and cook out the raw taste of the flour.
Broth Addition: Deglaze the pot with chicken broth, scraping up any browned bits from the bottom to infuse the soup with rich, savory flavors. Add the remaining broth and uncooked elbow macaroni, adjusting seasoning with salt and pepper.
Simmering: Bring the mixture to a simmer over medium-high heat, then reduce to low to cook the macaroni until al dente. Stir occasionally to prevent sticking.
Creamy Enrichment: Once the macaroni is cooked, remove the pot from heat and stir in heavy cream. This adds a luxurious creaminess to the soup.
Cheese Incorporation: Add shredded sharp cheddar cheese to melt into the soup, enriching it further with a bold cheesy flavor and creamy texture.
Flavor Balance: Finish with a touch of white balsamic vinegar to brighten flavors and balance the richness of the soup. Taste and adjust seasoning if needed.
Crouton Preparation: While the soup simmers, prepare sesame seed bun croutons by tossing diced buns in olive oil and baking until crispy. These croutons add a delightful crunch and complement the soup’s flavors.
Garnishing: Serve the soup hot, garnished with the prepared croutons, finely sliced green onions, and additional shredded cheddar cheese. This enhances presentation and adds texture to each serving.
Nutrition Information:
Calories: 400 kcal | Protein: 20 grams | Carbohydrates: 25 grams | Fat: 20 grams | Fiber: 2 grams | Sodium: 800 milligrams
Frequently Asked Questions:
Can I use ground turkey instead of ground beef in this soup?
Yes, you can substitute ground turkey for ground beef if you prefer a leaner option.
Just be aware that it might alter the flavor slightly.
Can I make this soup vegetarian?
Yes, you can make a vegetarian version of this soup by omitting the ground beef and using vegetable broth instead of chicken broth.
You can also add extra vegetables or plant-based protein alternatives like tofu or tempeh.
Can I use other types of pasta instead of elbow macaroni?
Absolutely! You can use any type of pasta you prefer or have on hand.
Just adjust the cooking time according to the pasta’s package instructions.
How long does it take to make this soup?
This soup takes about 30-40 minutes to prepare, plus additional time for baking the croutons.
It’s a relatively quick and easy one-pot meal.
Can I freeze this soup for later?
Yes, you can freeze this soup for later.
However, keep in mind that pasta tends to absorb liquid, so the texture may change slightly upon reheating.
It’s best to freeze the soup without the croutons and add them fresh when serving.
Can I use different types of cheese in this recipe?
Absolutely! Feel free to experiment with different types of cheese to suit your taste preferences.
Gouda, mozzarella, or a blend of cheeses can work well in this soup.
What can I serve as a side dish with this soup?
This soup pairs well with a simple green salad, garlic bread, or a crusty baguette.
You can also serve it with a side of steamed vegetables for a balanced meal.
Is this soup spicy?
The soup itself is not spicy, but you can add heat by including chipotle flakes or additional red chili powder.
Adjust the spice level according to your taste preferences.
Can I make this soup ahead of time?
Yes, you can make this soup ahead of time and store it in the refrigerator for up to 3-4 days.
Simply reheat it on the stove or in the microwave before serving.
How can I customize the toppings for this soup?
You can customize the toppings based on your preferences.
In addition to green onions and shredded cheese, you can add diced avocado, sour cream, or jalapeño slices for extra flavor and texture.