Description
One Pot Macaroni Cheeseburger Soup is a comforting, hearty soup that combines ground beef, sharp cheddar cheese, tender elbow macaroni, and fresh vegetables in a creamy broth. Enhanced with aromatic herbs and topped with crispy homemade sesame seed bun croutons, this easy, flavorful soup is perfect for family dinners or cozy gatherings.
Ingredients
Scale
Soup Ingredients
- 1 lb. ground beef
- 2 teaspoons dried oregano, divided
- 2 teaspoons dried thyme, divided
- 6 tablespoons butter
- 1 cup yellow onion, diced
- 1 cup sliced carrots
- 1 cup sliced celery
- 5 cloves garlic, minced
- 4 tablespoons flour
- 8 cups chicken broth
- 8 oz. uncooked elbow macaroni
- 1 cup heavy cream
- 8 oz. sharp cheddar cheese, shredded
- 1 teaspoon white balsamic vinegar
- Kosher salt, to taste
- Fresh cracked pepper, to taste
Croutons
- 4 sesame seed buns, diced into 1-inch pieces
- 2 tablespoons olive oil
Garnish
- Sliced green onion, for garnish
- Shredded cheddar cheese, for garnish
Instructions
- Prepare Croutons: Preheat your oven to 400°F (200°C). Spread the diced sesame seed buns in a single layer on a parchment-lined baking sheet. Drizzle with olive oil and toss to coat evenly. Bake for about 10 minutes or until they are crispy and golden on the outside. Remove and set aside.
- Cook Ground Beef: Heat a large pot over medium heat. Add the ground beef along with 1 teaspoon dried oregano, 1 teaspoon dried thyme, and a pinch of salt and pepper. Brown the beef, crumbling it with a spatula until it’s fully cooked through. Remove the beef from the pot and set aside.
- Sauté Vegetables: In the same pot (do not clean out the grease), melt 6 tablespoons of butter over medium heat. Add the diced onions, sliced carrots, sliced celery, and a pinch of salt and pepper. Increase the heat to medium-high and cook, stirring occasionally, for about 10 minutes until the vegetables soften.
- Add Garlic and Herbs: Reduce the heat to medium and stir in the minced garlic along with the remaining 1 teaspoon oregano and 1 teaspoon thyme. Cook for about one minute until fragrant.
- Add Flour: Sprinkle the 4 tablespoons of flour over the vegetables and stir well to coat. Cook for another minute, stirring frequently to avoid sticking or burning.
- Deglaze Pot: Pour a small splash of chicken broth into the pot to deglaze, scraping up any flavorful bits stuck at the bottom.
- Simmer Soup: Add the remaining chicken broth and uncooked elbow macaroni along with a pinch of salt and pepper. Turn heat to medium-high and bring the mixture to a simmer.
- Cook Pasta: Once simmering, reduce heat to low. Let the soup simmer for 5-7 minutes or until the pasta is al dente, stirring occasionally to prevent sticking.
- Finish Soup: Remove the pot from heat. Stir in the heavy cream and shredded sharp cheddar cheese until fully melted and combined.
- Season and Add Beef: Stir in the white balsamic vinegar. Return the cooked ground beef to the pot and heat the soup over medium heat just until the beef is warmed through. Taste and adjust seasoning with salt and pepper as needed.
- Serve: Ladle the soup into bowls. Top each serving with crispy sesame seed bun croutons, sliced green onions, and extra shredded cheddar cheese. Enjoy the warm, creamy delight!
Notes
- Use sharp cheddar for a bold flavor but feel free to substitute with mild or extra sharp as preferred.
- The white balsamic vinegar adds a bright note but can be omitted or replaced with lemon juice if unavailable.
- Homemade sesame seed croutons add wonderful texture; store any extras in an airtight container for up to 2 days.
- For a thicker soup, reduce the chicken broth slightly or add a bit more flour to the vegetable mixture.
- Leftovers can be reheated gently on the stovetop, adding a splash of broth if the soup thickens too much.
