Why You Will Love This Recipe
This macaroni soup recipe combines all the flavors you love of cheeseburgers and macaroni and cheese. It is the ultimate comfort food that does it all in one pot. It features real ingredients, avoiding processed cheese products, and instead relies on a simple roux made with flour, broth, heavy cream, and sharp cheddar. It is a chef’s kiss bowl of delicious that is perfect for busy weeknights.Ingredients
- 1 pound 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 ounces uncooked elbow macaroni
- 1 cup heavy cream
- 8 ounces sharp cheddar cheese, shredded
- 1 teaspoon white balsamic vinegar
- Kosher salt and fresh cracked pepper to taste
Step-by-Step Instructions
- Heat a large Dutch oven or pot over medium heat. Add ground beef, 1 teaspoon of oregano, 1 teaspoon of thyme, and a pinch of salt and pepper. Brown the beef until cooked through, then remove from the pan and set aside.
- In the same pot, heat the butter. Sauté the onion, carrots, and celery with salt and pepper over medium-high heat for 10 minutes.
- Reduce heat to medium, add the garlic, remaining oregano, and remaining thyme, and cook for one minute.
- Stir in the flour to coat the vegetables and cook for another minute.
- Add a splash of chicken broth to deglaze the pot, scraping up all the browned bits from the bottom.
- Stir in the remaining chicken broth and the uncooked macaroni noodles. Bring the mixture to a simmer.
- Simmer for 5-7 minutes, or until the pasta is al dente.
- Remove the pot from the heat. Stir in the heavy cream and shredded cheddar cheese until smooth.
- Stir in the white balsamic vinegar and add the cooked ground beef back into the pot. Heat over medium heat for a few minutes until the beef is warmed through. Season with salt and pepper to taste and serve.
Expert Tips / Pro Tips
- Shred your own cheese: Freshly shredded cheese melts much better than pre-shredded varieties, which are coated in cellulose that can make your soup grainy.
- Temperature control: Do not add the cheese while the soup is at a rolling boil. Pull the pot off the heat for a moment to let it cool slightly so the cheese melts into a silky texture instead of seizing up.
- Season as you go: Add salt at every step—when browning the beef, sautéing the veggies, and adding the broth. This builds layers of flavor.
- Watch the pasta: Cook the macaroni to al dente. It will continue to soften in the hot broth, so you want it to have a little bite when you pull it off the stove.
Variations & Substitutions
- Potato swap: If you prefer potatoes over noodles, use diced Russet or Yukon Gold potatoes (1/2-inch cubes). Simmer them covered for 10-12 minutes until tender.
- Cheese choice: While sharp cheddar is recommended for the best flavor, you can use Velveeta if you prefer a smoother, milder melt, though you may need to adjust the salt levels.
- Add a kick: Stir in a pinch of mustard powder or a dash of your favorite hot sauce for extra depth.
Serving Suggestions
Top your soup like a real cheeseburger! Try adding crispy bacon, chopped dill pickles, a dollop of sour cream, diced tomatoes, or extra shredded cheddar. For a fun twist, make homemade sesame seed bun croutons by baking diced buns with olive oil and seasonings at 400 degrees for 10 minutes. Serve alongside a simple house salad, garlic bread, or cornbread.Storage, Freezing & Reheating
Store leftovers in an airtight container in the refrigerator. Note that the noodles will continue to absorb liquid, so the soup will thicken over time. When reheating on the stove over medium heat, add a splash of broth or cream to loosen the consistency. If you plan to freeze the soup, it is best to cook the pasta separately and add it when serving, as cooked macaroni does not freeze well.Nutrition Information
| Serving Size | 1/8 of soup |
| Calories | 465 |
| Fat | 26.3 g |
| Carbohydrates | 31.3 g |
| Fiber | 2.2 g |
| Sugar | 4.3 g |
| Protein | 25.7 g |
| Sodium | 1175.7 mg |
| Cholesterol | 106.8 mg |
FAQ
Can I make this soup ahead of time?
Yes, but be aware that the pasta will continue to soak up the broth. If making ahead, it is best to cook the noodles separately and stir them into the soup base just before serving to ensure the best texture.
What if the soup becomes too thick?
Because the macaroni absorbs liquid, the soup will naturally thicken as it sits. Simply add a splash of chicken broth or heavy cream and stir over medium heat until the desired consistency is reached.
Do I have to use white balsamic vinegar?
The vinegar provides a subtle tang that balances the richness of the cream and cheese. If you do not have white balsamic, you can substitute it with a small amount of apple cider vinegar or lemon juice.
Easy Cheeseburger Soup
A creamy, one-pot comfort meal featuring seasoned ground beef, tender vegetables, and elbow macaroni in a rich, cheesy broth.
Ingredients
Method
Instructions
- Brown the ground beef in a large pot with half the oregano, thyme, salt, and pepper. Remove beef and set aside.
- In the same pot, melt butter and sauté onion, carrots, and celery for 10 minutes. Add garlic and remaining herbs, cooking for 1 minute.
- Stir in the flour to coat the vegetables and cook for 1 minute.
- Deglaze the pot with a splash of broth, then add the remaining broth and macaroni. Bring to a simmer and cook for 5-7 minutes until pasta is al dente.
- Remove from heat. Stir in heavy cream, shredded cheese, white balsamic vinegar, and the cooked ground beef. Heat through over medium heat and serve.
Notes
For best results, shred your own cheese to ensure a smooth, creamy texture. If making ahead, cook pasta separately to prevent it from absorbing all the broth.