Description
This hearty One Pot Macaroni Cheeseburger Soup is a comforting blend of ground beef, tender macaroni, and a creamy, cheesy broth. Infused with aromatic herbs and vegetables, it’s topped with crispy homemade sesame seed croutons for an irresistible texture contrast. Perfect for a family meal, this soup combines the best flavors of a cheeseburger in a warm, satisfying bowl.
Ingredients
Scale
Meat and Seasonings
- 1 lb. ground beef
- 2 teaspoons dried oregano, divided
- 2 teaspoons dried thyme, divided
- Kosher salt, to taste
- Fresh cracked pepper, to taste
Vegetables and Aromatics
- 1 cup yellow onion, diced
- 1 cup sliced carrots
- 1 cup sliced celery
- 5 cloves garlic, minced
Broth and Dairy
- 6 tablespoons butter
- 4 tablespoons flour
- 8 cups chicken broth
- 1 cup heavy cream
- 8 oz. sharp cheddar cheese, shredded
- 1 teaspoon white balsamic vinegar
Pasta and Garnish
- 8 oz. uncooked elbow macaroni
- 4 sesame seed buns, diced into 1-inch pieces
- 2 tablespoons olive oil
- 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 until the croutons are crispy and golden on the outside. Set aside.
- Brown the Beef: Heat a large pot over medium heat. Add ground beef, 1 teaspoon each of oregano and thyme, and season with salt and pepper. Brown the beef, crumbling it as it cooks until thoroughly cooked. Remove beef from pot and set aside to keep warm.
- Sauté Vegetables: In the same pot, add butter and melt over medium heat—no need to remove beef drippings for extra flavor. Add diced onion, sliced carrots, sliced celery, and season with salt and pepper. Increase heat to medium-high and cook, stirring occasionally, for about 10 minutes until tender.
- Cook Aromatics: Reduce heat to medium and stir in minced garlic, remaining oregano, and thyme. Cook for an additional minute to release the herbs’ fragrance.
- Make Roux: Sprinkle flour over the vegetables and stir well to coat everything evenly. Cook for one more minute while stirring frequently to form a lightly toasted roux.
- Deglaze the Pot: Pour a splash of chicken broth into the pot, using a spatula to scrape up any browned bits from the bottom. These bits add rich flavor to the soup base.
- Add Broth and Pasta: Stir in the remaining chicken broth and uncooked elbow macaroni. Season again with a pinch of salt and pepper. Increase heat to medium-high and bring the mixture to a simmer.
- Simmer Soup: Once simmering, reduce heat to low and let cook for 5 to 7 minutes until the macaroni is al dente, stirring occasionally to keep noodles from sticking.
- Finish Soup: Remove the pot from heat and stir in heavy cream and shredded cheddar cheese until smooth and creamy. Add white balsamic vinegar and return the cooked ground beef to the pot. Reheat over medium heat for a few minutes until the beef is warmed through. Adjust seasoning with salt and pepper to taste.
- Serve: Ladle the soup into bowls and top generously with sesame seed bun croutons. Garnish with sliced green onions and extra shredded cheddar cheese. Enjoy your comforting cheeseburger-inspired soup!
Notes
- You can substitute sharp cheddar with a blend of cheeses like Monterey Jack or mozzarella for a different flavor.
- If desired, use low-fat milk instead of heavy cream for a lighter soup, though it will be less creamy.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend and use gluten-free pasta and buns.
- To save time, use pre-cooked or leftover ground beef but add spices to taste.
- The white balsamic vinegar adds acidity to balance richness—do not skip it.
