It was one of those hectic days where everything was a rush, and I just needed something quick yet satisfying that would bring everyone together at the table. I stumbled upon this idea of combining the hearty goodness of a cheeseburger with the comforting nature of soup and thought, “Why not?” It’s all cooked in one pot, leaving you with fewer dishes to clean, which is always a bonus in my book!
The best part is how adaptable this recipe is. Whether you’re a seasoned cook or a kitchen newbie, this soup is pretty forgiving. With a base of ground beef, elbow macaroni, and sharp cheddar cheese, there’s a lot of room to play around with flavors. Sometimes, I even sneak in a bit of extra spice or swap out ingredients based on what’s available in the pantry. It’s like having a blank canvas where you can paint your culinary masterpiece.
And let’s not forget the garnish! Those crispy sesame seed bun croutons and fresh green onions really take this soup to the next level. It’s like adding the final touches to a painting – they make everything pop! Every spoonful is a blend of rich, cheesy broth, tender macaroni, and juicy beef, topped with a delightful crunch. It’s so good that even the pickiest eaters in my family can’t resist having seconds.
So, if you’re searching for a go-to dish that’s both delicious and easy to whip up, give this one-pot macaroni cheeseburger soup a shot. Trust me, it’ll become a regular in your meal rotation, just like it has in ours. Let’s dive into the details so you can try it out yourself!
How to Make One-Pot Macaroni Cheeseburger Soup
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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
- Fresh cracked pepper
- 4 sesame seed buns, diced into 1-inch pieces
- 2 tablespoons olive oil
- Sliced green onion, for garnish
- Shredded cheddar cheese, for garnish
Directions:
- Begin by preheating your oven to 400 degrees Fahrenheit. Arrange the sesame seed bun pieces on a baking sheet lined with parchment paper. Drizzle with olive oil, toss to coat, and bake for about 10 minutes until they are crisp and golden.
- In a large pot over medium heat, cook the ground beef with 1 teaspoon of oregano, 1 teaspoon of thyme, and a pinch of salt and pepper. Break up the meat as it cooks, until it’s browned and cooked through. Transfer the beef to a plate and set aside.
- Without cleaning the pot, melt the butter over medium heat. Add the diced onions, sliced carrots, and celery. Sprinkle with salt and pepper and cook for about 10 minutes, stirring occasionally, until the vegetables begin to soften.
- Lower the heat to medium and add the minced garlic, remaining oregano, and thyme. Stir for about a minute until the garlic is fragrant.
- Sprinkle the flour over the vegetables and stir constantly for another minute to cook the flour.
- Pour a bit of chicken broth into the pot to deglaze it, using a spoon to scrape up any bits stuck to the bottom. Add the rest of the broth along with the uncooked macaroni. Increase the heat to medium-high and bring to a gentle simmer.
- Once simmering, turn the heat to low and let it cook for 5-7 minutes, stirring occasionally, until the pasta is just al dente.
- Remove the pot from the heat and stir in the heavy cream and shredded cheddar. Mix until the cheese is melted and the soup is creamy.
- Return the cooked ground beef to the pot, and add the white balsamic vinegar. Warm the soup over medium heat for a few minutes until everything is heated through. Taste and adjust the seasoning with salt and pepper as needed.
- Ladle the soup into bowls, topping each with sesame bun croutons, green onion slices, and extra shredded cheddar if desired. Enjoy!
Customizing One-Pot Macaroni Cheeseburger Soup: Alternative Ingredients
If you don’t have ground beef on hand, feel free to use ground turkey or chicken for a lighter version. Veggie lovers can add chopped bell peppers or mushrooms along with the carrots and celery. For a dairy-free option, substitute the heavy cream and cheese with coconut milk and nutritional yeast. The flavors will remain rich and comforting.
How to Make One-Pot Macaroni Cheeseburger Soup Last Longer
To store leftovers, let the soup cool completely before transferring it into airtight containers. Refrigerate for up to three days. If you wish to freeze it, avoid adding the macaroni until reheating to prevent it from becoming mushy. Reheat on the stove over medium heat, adding a little broth if the soup thickens too much.
Perfect Pairings for One-Pot Macaroni Cheeseburger Soup
This soup pairs beautifully with a simple green salad dressed in vinaigrette. For drinks, consider serving it with a chilled glass of iced tea or a light lager beer. If you’re in the mood for something heartier, pair it with a side of garlic bread to sop up the cheesy broth.
Secrets to Perfecting One-Pot Macaroni Cheeseburger Soup
Make sure to brown the beef well; this builds a deep, savory flavor in your soup. When stirring in the cheese, do so slowly to ensure it melts evenly without clumping. For an extra flavor twist, try adding a splash of Worcestershire sauce or a dash of smoked paprika.
Adding a Seasonal Spin to One-Pot Macaroni Cheeseburger Soup
In the summertime, add fresh corn kernels for a sweet crunch. During autumn, toss in diced butternut squash or sweet potatoes for added warmth. In winter, a handful of kale or spinach can provide a nutritious boost. Springtime might see the addition of asparagus or peas for a pop of green.
FAQs:
Can I make this soup vegetarian?
Absolutely! You can substitute the ground beef with a plant-based meat alternative or omit it entirely for a veggie-rich soup. Replace chicken broth with vegetable broth and add extra veggies like mushrooms, zucchini, or bell peppers to amp up the flavor and texture.
Can I use a different type of pasta?
Yes, feel free to swap the elbow macaroni for any small pasta shape you prefer, like ditalini or small shells. Just keep in mind that cooking times may vary slightly, so check for doneness to ensure the pasta is cooked al dente.
What if I don’t have white balsamic vinegar?
If you’re out of white balsamic vinegar, you can use apple cider vinegar or white wine vinegar as a substitute. Both will provide the necessary acidity to balance the flavors in the soup and enhance its complexity.
How do I prevent the cheese from clumping?
To avoid clumping, ensure the soup is off the heat when you stir in the cheese. Gradually add the cheese, stirring constantly to allow it to melt smoothly into the soup. Using freshly shredded cheese instead of pre-shredded helps, as pre-shredded cheese often contains anti-caking agents.
Can I make this soup ahead of time?
Yes, you can prepare the soup ahead, but it’s best to add the pasta just before serving to keep it from absorbing too much liquid and becoming mushy. Store the broth, beef, and veggies separately, then combine and heat with the pasta for a fresh and delicious meal.
Is this soup freezer friendly?
This soup can be frozen, but it’s best to freeze it before adding the macaroni, as pasta can become mushy when frozen and thawed. Freeze the soup base in airtight containers for up to three months. When ready to enjoy, thaw, reheat, and add freshly cooked pasta.
One-Pot Macaroni Cheeseburger Soup
Equipment
- large pot
- baking sheet
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 carrots sliced
- 1 cup celery sliced
- 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
- Preheat your oven to 400°F. Arrange the sesame seed bun cubes on a parchment-lined baking sheet, drizzle with olive oil, and ensure they are evenly coated. Bake for around 10 minutes or until they become crispy.
For the Soup:
- In a large pot over medium heat, add the ground beef, 1 teaspoon each of dried oregano, thyme, along with a few pinches of salt and pepper. Brown the meat, breaking it into small pieces, until it is thoroughly cooked. Once done, remove it from the pot and set aside.
- In the same pot, melt 6 tablespoons of butter. Add the diced onion, sliced carrots, and sliced celery, seasoning with salt and pepper. Raise the heat to medium-high and cook for around 10 minutes, stirring occasionally.
- Afterward, reduce the heat to medium and mix in the minced garlic, along with the remaining oregano and thyme. Cook this mixture for about a minute.
- Sprinkle the flour over the vegetable mixture, stirring it to ensure everything is coated, and allow it to cook for an additional minute while stirring frequently.
- Pour a small amount of chicken broth into the pot to deglaze it, scraping up the flavorful bits stuck to the bottom.
- Add the remainder of the chicken broth and the uncooked macaroni to the pot. Season this with another pinch of salt and pepper. Increase the heat to medium-high and let it reach a simmer.
- Once it simmers, lower the heat and let it continue to cook for 5-7 minutes, until the pasta is tender but firm. Stir periodically to prevent sticking.
- Remove the pot from heat and stir in the heavy cream and shredded cheese until melted and well blended.
- Add the white balsamic vinegar and return the cooked ground beef back into the pot. Heat the soup on medium until the beef is warmed through. Adjust the seasoning with salt and pepper to your liking.
- Serve the soup topped with the croutons, garnishing with green onions and additional shredded cheddar cheese if desired.
