This One-Pot Macaroni Cheeseburger Soup is the ultimate comfort food that brings the savory flavors of a classic burger into a creamy, heart-warming bowl. Perfect for busy weeknights, this recipe takes just 30 minutes to prepare and uses only real, whole ingredients with absolutely no Velveeta. It is a family-friendly meal that combines seasoned ground beef, tender macaroni, and a rich cheese sauce into one easy-to-clean-up pot.
Why You Will Love This Recipe
There are so many reasons to keep this One-Pot Macaroni Cheeseburger Soup in your regular dinner rotation. First, everything cooks in a single Dutch oven, which means you won’t be stuck at the sink scrubbing dishes all night. Unlike many cheeseburger soup recipes that rely on processed cheese blocks, this version uses a simple roux and sharp cheddar for a more sophisticated and natural flavor. It is also incredibly versatile, allowing you to swap proteins or add toppings like bacon and pickles to customize your bowl just like your favorite burger.
Ingredients
- 1 pound ground beef (80/20 organic grass-fed recommended)
- 1 medium yellow onion, diced
- 2 large carrots, diced
- 2 stalks celery, diced
- 3 cloves garlic, freshly minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/4 cup all-purpose flour
- 4 cups chicken broth (or beef broth)
- 2 cups elbow macaroni noodles
- 1 cup heavy cream
- 2 cups sharp cheddar cheese, freshly shredded
- 2 tablespoons unsalted butter
- 1 tablespoon white balsamic vinegar
- Salt and black pepper to taste
- Optional: Sesame seed hamburger buns for croutons
Step-by-Step Instructions
- Prepare the Croutons (Optional): If you want to lean into the cheeseburger theme, preheat your oven to 400 degrees. Cut sesame seed hamburger buns into cubes, toss with olive oil, dried oregano, and garlic powder, and bake on a parchment-lined sheet for 10 minutes until crispy.
- Brown the Beef: In a large Dutch oven or heavy-bottomed pot over medium heat, add the ground beef, half of the oregano, half of the thyme, salt, and pepper. Cook while crumbling with a spatula until fully browned. Remove the beef from the pot and set it aside, leaving the drippings in the pan.
- Sauté the Aromatics: Add the butter to the same pot. Stir in the diced onion, carrots, and celery (mirepoix). Sauté for about 10 minutes over medium-high heat until the vegetables are softened. Add the minced garlic and the remaining dried herbs, cooking for one additional minute until fragrant.
- Create the Roux: Sprinkle the all-purpose flour over the sautéed vegetables. Stir constantly for about one minute to cook out the raw flour taste and coat the veggies evenly.
- Deglaze and Simmer: Pour in a splash of chicken broth to deglaze the pot, scraping up any browned bits from the bottom. Stir in the remaining broth and the uncooked elbow macaroni. Season with another pinch of salt and pepper.
- Cook the Pasta: Bring the liquid to a simmer. Cook for 5 to 7 minutes, or until the macaroni noodles are perfectly al dente.
- Finish the Sauce: Reduce the heat to low. Stir in the heavy cream and the freshly shredded sharp cheddar cheese. Stir until the cheese is completely melted and the soup is creamy.
- Combine and Serve: Add the cooked ground beef and the white balsamic vinegar back into the pot. Heat for 2 to 3 minutes until the beef is warmed through. Taste and adjust seasonings as needed. Serve hot with your homemade bun croutons and extra cheese.
Expert Tips for Success
To get the best results with your One-Pot Macaroni Cheeseburger Soup, always shred your own cheese from a block. Pre-shredded cheeses are often coated in cellulose to prevent clumping, which can lead to a grainy texture when melted. By shredding it yourself, you ensure a silky-smooth consistency.
Another pro tip is to monitor the heat once you add the dairy. If the soup is boiling when you add the cheese, the proteins can break, causing the soup to separate. Adding the heavy cream first helps lower the temperature of the broth slightly, creating the perfect environment for the cheddar to melt beautifully.
Variations & Substitutions
This recipe is very flexible based on what you have in your pantry. If you prefer a lighter version, you can substitute the ground beef with ground turkey or even a plant-based meat alternative. For those looking to reduce carbs, you can replace the elbow macaroni with diced Russet potatoes or cauliflower florets; just ensure you simmer them until they are fork-tender.
If you want to transform this into a Bacon Cheeseburger Soup, simply stir in some crispy crumbled bacon at the very end. You can also swap the sharp cheddar for Pepper Jack if you want a little bit of a spicy kick.
Serving Suggestions
While the sesame seed bun croutons are highly recommended, there are plenty of other ways to garnish this soup. Try topping your bowl with:
- Freshly chopped green onions or chives.
- Diced dill pickles for that authentic burger tang.
- A dollop of sour cream for extra richness.
- Diced fresh tomatoes or a drizzle of yellow mustard.
- Extra shredded cheese and crispy bacon bits.
Storage, Freezing & Reheating
Storage: Store any leftover soup in an airtight container in the refrigerator for up to 3 to 4 days. Note that the macaroni noodles will continue to absorb the broth as it sits, so the soup will thicken significantly overnight.
Reheating: To reheat, place the soup in a saucepan over medium heat. You will likely need to add a splash of extra broth or a bit of milk to loosen the consistency. Stir frequently until warmed through.
Freezing: While you can freeze this soup, dairy-based soups and pasta can sometimes change texture once thawed. If you plan to make this specifically for the freezer, it is best to cook the noodles separately and add them only when you are ready to serve.
Nutrition Information
| Nutrient | Amount Per Serving |
|---|---|
| Calories | 485 kcal |
| Total Fat | 28g |
| Saturated Fat | 16g |
| Cholesterol | 95mg |
| Sodium | 850mg |
| Total Carbohydrates | 32g |
| Dietary Fiber | 2g |
| Sugars | 4g |
| Protein | 26g |
Frequently Asked Questions
What is cheeseburger soup made of?
This specific version is made with ground beef, a mirepoix of onions, carrots, and celery, dried herbs, flour, chicken broth, elbow macaroni, heavy cream, and sharp cheddar cheese. It uses real ingredients to create a creamy base without the need for processed cheese products.
How do you add cheddar to soup without it getting grainy?
The secret is to add the cheese at the very end of the cooking process over low heat. Adding heavy cream right before the cheese helps cool the liquid down slightly. Also, using freshly grated cheese rather than pre-shredded bags ensures a much smoother melt.
Can I make this soup ahead of time?
Yes, but keep in mind that the noodles will soak up the liquid. If you are making this for a party or meal prep, you may want to cook the macaroni separately and stir it in just before you are ready to eat to maintain the best soup consistency.
Is there a substitute for heavy cream?
You can use half and half or whole milk as a substitute, though the soup will be slightly thinner and less rich. If using milk, you may want to increase the flour slightly during the roux stage to maintain the thickness.
One-Pot Macaroni Cheeseburger Soup
Ingredients
Equipment
Method
- Prepare the Croutons (Optional): If using, preheat oven to 400 degrees. Cut sesame seed buns into cubes, toss with olive oil, oregano, and garlic powder, and bake for 10 minutes until crispy.Sesame seed hamburger buns
- Brown the Beef: In a large Dutch oven over medium heat, add the ground beef, half of the oregano, half of the thyme, salt, and pepper. Cook while crumbling until fully browned, then remove beef and set aside, leaving drippings in the pot.1 pound ground beef, 1 tsp dried oregano, 1 tsp dried thyme, Salt and black pepper
- Sauté the Aromatics: Add butter to the pot. Stir in diced onion, carrots, and celery. Sauté for 10 minutes until softened, then add minced garlic and remaining herbs, cooking for one more minute.2 tbsp unsalted butter, 1 medium yellow onion, 2 large carrots, 2 stalks celery, 3 cloves garlic
- Create the Roux: Sprinkle flour over the sautéed vegetables. Stir constantly for one minute to cook out raw flour taste.1/4 cup all-purpose flour
- Deglaze and Simmer: Pour in a splash of broth to deglaze, then add remaining broth and uncooked macaroni. Season with salt and pepper.4 cups chicken broth, 2 cups elbow macaroni noodles
- Cook the Pasta: Bring to a simmer and cook for 5 to 7 minutes until macaroni is al dente.
- Finish the Sauce: Reduce heat to low. Stir in heavy cream and shredded cheddar cheese until melted and creamy.1 cup heavy cream, 2 cups sharp cheddar cheese
- Combine and Serve: Add cooked beef and white balsamic vinegar back to the pot. Heat for 2-3 minutes, adjust seasonings, and serve hot.1 pound ground beef, 1 tbsp white balsamic vinegar