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One-Pot Macaroni Cheeseburger Soup

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.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 bowls
Course: Dinner, Soup
Cuisine: American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Soup
  • 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 tsp dried oregano divided
  • 1 tsp dried thyme divided
  • 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 tbsp unsalted butter
  • 1 tbsp white balsamic vinegar
  • Salt and black pepper to taste
Optional Toppings
  • Sesame seed hamburger buns for croutons

Equipment

  • Dutch oven
  • Spatula

Method
 

  1. 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
  2. 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
  3. 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
  4. 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
  5. 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
  6. Cook the Pasta: Bring to a simmer and cook for 5 to 7 minutes until macaroni is al dente.
  7. 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
  8. 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

Notes

To ensure a silky-smooth consistency, always shred your own cheese from a block rather than using pre-shredded bags. Additionally, adding the heavy cream before the cheese helps lower the broth's temperature, preventing the sauce from separating.