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One Pot Macaroni Cheeseburger Soup Recipe

This hearty cheeseburger soup is a one-pot wonder that comes together in just 30 minutes! It’s rich, creamy, and packed with comforting flavors your family will adore, all without using VELVEETA.
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Course: Soup
Cuisine: American
Keyword: One Pot Macaroni Cheeseburger Soup Recipe
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Ingredients

  • 1 pound ground beef
  • 6 tablespoons butter
  • 1 cup diced yellow onion
  • 1 cup sliced celery
  • 1 cup sliced carrots
  • 5 cloves garlic minced
  • 8 ounces sharp cheddar cheese shredded
  • 8 ounces uncooked elbow macaroni
  • 8 cups chicken broth
  • 1 cup heavy cream
  • 1 teaspoon white balsamic vinegar
  • 2 teaspoons dried oregano divided
  • 2 teaspoons dried thyme divided
  • Kosher salt to taste
  • Fresh cracked pepper to taste

For the Croutons:

  • 4 sesame seed buns diced into 1-inch cubes
  • 2 tablespoons olive oil

For Garnish:

  • Sliced green onions
  • Shredded cheddar cheese

Instructions

Prepare Croutons:

  • Preheat the oven to 400°F. Arrange sesame seed bun cubes in a single layer on a parchment-lined baking sheet. Drizzle with olive oil and toss until evenly coated. Bake for 10 minutes or until golden and crispy.

Cook Ground Beef:

  • Heat a large pot over medium heat. Add ground beef along with 1 teaspoon each of dried oregano and thyme, plus a pinch of salt and pepper. Cook, breaking up the meat, until browned and fully cooked. Remove the beef and set aside.

Sauté Vegetables:

  • In the same pot, melt the butter over medium heat. Add diced onion, sliced carrots, and celery along with a generous pinch of salt and pepper. Increase the heat to medium-high and sauté for about 10 minutes, stirring occasionally.

Add Garlic and Herbs:

  • Reduce heat to medium and stir in minced garlic, the remaining teaspoon of oregano, and thyme. Cook for 1 minute until fragrant.

Incorporate Flour:

  • Sprinkle flour over the vegetables and stir to coat. Cook for an additional minute, stirring constantly.

Deglaze and Simmer:

  • Pour a small amount of chicken broth into the pot to deglaze, scraping up browned bits from the bottom. Stir in the remaining chicken broth and uncooked macaroni. Add a pinch of salt and pepper. Increase the heat to medium-high and bring the soup to a simmer.

Cook Pasta:

  • Lower the heat to maintain a gentle simmer and cook for 5-7 minutes, stirring occasionally, until the pasta is al dente.

Finish the Soup:

  • Remove the pot from heat and stir in heavy cream, shredded cheese, and white balsamic vinegar. Add the cooked ground beef back to the pot and return to medium heat for a few minutes until heated through. Adjust seasoning with salt and pepper as needed.

Serve and Garnish:

  • Ladle soup into bowls, top with crispy sesame seed bun croutons, and garnish with sliced green onions and shredded cheddar cheese. Serve immediately and enjoy!

Notes

For a gluten-free version, substitute the flour and pasta with appropriate alternatives.
Add a pinch of red pepper flakes for a slight kick.