One-Pot Macaroni Cheeseburger Soup
There’s something so special about a chilly evening, right? The kind that makes you want to curl up with a big, warm bowl of comfort. I remember one of those nights when I was staring into my fridge, and it hit me.
What if I combined two of my all-time favorites: a juicy cheeseburger and creamy mac and cheese? That little idea turned into this incredible one-pot macaroni cheeseburger soup. It’s hearty, cheesy, and feels like a big hug in a bowl. It’s the perfect easy dinner that brings the whole family running to the table.
Why You’ll LOVE Macaroni Cheeseburger Soup
Honestly, what’s not to love? It’s pure comfort food that tastes like a cheeseburger and mac and cheese had a baby! The best part is that it all cooks in one single pot. That means way less mess and more time for you to kick your feet up. Your whole family will be asking for seconds, I just know it. It’s a real winner!
Ingredients You’ll Need
- Ground beef: This is the “burger” part of our amazing cheeseburger soup.
- Dried oregano: I love this herb for adding a little bit of earthy flavor.
- Dried thyme: This gives the soup a lovely, savory touch that works so well.
- Butter: Makes the veggies taste richer while they sizzle in the pot.
- Yellow onion: Onions give your soup a sweet and super delicious base flavor.
- Sliced carrots: These add a little bit of sweetness and a pop of color.
- Sliced celery: Celery gives the soup a fresh and savory background note.
- Cloves garlic, minced: Garlic just makes everything better, and this soup is no exception!
- Flour: This is my little secret for making the soup perfectly thick and creamy.
- Chicken broth: This creates the wonderful, soupy base for all ingredients.
- Uncooked elbow macaroni: You can’t have mac and cheese without the perfect little pasta.
- Heavy cream: This makes the soup extra creamy, dreamy, and delicious.
- Sharp cheddar cheese: The cheesier, the better! This makes it gooey and wonderful.
- White balsamic vinegar: A little splash of this brightens up all the rich flavors.
How to Make Macaroni Cheeseburger Soup
Making this soup is as easy as pie! Just follow these simple steps, and you’ll have a delicious dinner ready in no time at all.
Step 1: Brown the Beef
In a large Dutch oven over medium-high heat, cook 1 pound of ground beef with ½ teaspoon oregano and ½ teaspoon thyme. Cook it until it’s no longer pink, then drain off the grease and set the beef aside.
Step 2: Sauté the Veggies
Melt 3 tablespoons butter in the same pot you just used. Add 1 diced onion, 2 sliced carrots, and 2 sliced celery stalks. Cook them for about 5 minutes until they start to get nice and soft.
Step 3: Make the Roux
Stir in 2 minced garlic cloves and cook for one minute until it smells amazing. Then, sprinkle in ¼ cup flour and keep stirring for another minute. This little step helps thicken the soup later!
Step 4: Simmer the Soup
Slowly whisk in 4 cups of chicken broth, making sure to get rid of any lumps. Add the cooked beef back to the pot, along with the rest of the oregano and thyme. Bring it all to a boil, then lower the heat and let it simmer for 15 minutes.
Step 5: Cook the Pasta
Pour in 2 cups of elbow macaroni and 1 cup heavy cream. Stir it all together and let it simmer for about 10-12 minutes. You’ll know it’s ready when the pasta is perfectly tender.
Step 6: Get Cheesy!
Take the pot off the heat. Now for the best part! Slowly stir in 2 cups of shredded cheddar cheese until it’s all melted and smooth. Add 1 teaspoon of white balsamic vinegar and salt, and pepper to taste. ENJOY!!!
Tips for the Best Macaroni Cheeseburger Soup
Want to make your soup extra special? Here are a few little tricks I’ve learned along the way that make all the difference.
- Shred your own cheese. It melts so much better than the pre-shredded kind and makes the soup unbelievably creamy.
- Don’t overcook pasta. Keep an eye on the macaroni so it doesn’t get too mushy in the hot soup.
- Lean ground beef: Using leaner beef is a great idea because you won’t have as much grease to drain off.
- Let it rest. Let the soup sit for a few minutes off the heat before you serve it. It helps it thicken up.
- Warm your cream. Using room-temperature heavy cream helps prevent the soup from curdling when you add it in.
Variations and Substitutions
Feel like changing things up a bit? This soup is super easy to customize. Here are a few fun ideas to try!
- Make it spicy. Add a pinch of red pepper flakes or a dash of your favorite hot sauce for a little kick. My Taco Mac and Cheese is another great spicy option!
- Switch the meat. Try using ground turkey or even some crumbled Italian sausage for a totally different, delicious flavor.
- Add more veggies. Feel free to toss in some chopped bell peppers, mushrooms, or even a can of fire-roasted diced tomatoes.
- Bacon cheeseburger style. Top your finished soup with some crispy, crumbled bacon. I mean, everything is better with bacon, right?
- Different pasta fun. No elbow macaroni in the pantry? No problem at all! Shells, rotini, or ditalini work just as well in this yummy soup.
Make-Ahead and Storage Tips
This soup is a lifesaver for meal prep! You can make it ahead of time and store it in the fridge in an airtight container for up to 4 days.
As it sits, the pasta will soak up some of the liquid, so you might need to add a splash of broth or milk when you reheat it to get it back to that perfect soupy texture. Just warm it up gently on the stove.
I don’t recommend freezing it, because the cream and pasta can get a little funny when they thaw.
FAQs
What topping can I add?
For the ultimate cheeseburger experience, top your bowl with crispy bacon bits, tangy diced pickles, and bun croutons. I also love adding a dollop of sour cream and a sprinkle of fresh chives or parsley. These toppings take it to the next level
Can I use a different kind of cheese?
Absolutely! Colby, Monterey Jack, or even a yummy Gruyere would be delicious. Just make sure it’s a good melting cheese to get that perfect, creamy texture we all love.
How can I make this soup even creamier?
For an even richer soup, you can stir in about 2 ounces of cream cheese along with the cheddar. It makes it extra velvety and adds a nice little tangy flavor.
What to serve with macaroni cheeseburger soup?
I love serving this soup with my Homemade Cheesy Garlic Bread and Cornbread Muffins for dipping! A simple side salad with a light vinaigrette would also be a perfect and easy match.
Can I make this gluten-free?
Yes, you sure can! Just swap the elbow macaroni for your favorite gluten-free pasta and use a good gluten-free all-purpose flour blend to thicken the soup. It’s an easy switch!
Is this soup kid-friendly?
Oh, for sure! It has all the flavors kids love: cheeseburgers and mac and cheese. It’s a definite crowd-pleaser for the little ones, just like my Broccoli Cheddar Potato Soup!
One-Pot Macaroni Cheeseburger Soup
Ingredients
- 1 pound ground beef
- 1 teaspoon dried oregano (divided)
- 1 teaspoon dried thyme (divided)
- 3 tablespoons butter
- 1 large yellow onion (diced)
- 2 medium carrots (sliced)
- 2 celery stalks (sliced)
- 2 cloves garlic (minced)
- ¼ cup all-purpose flour
- 4 cups chicken broth
- 2 cups uncooked elbow macaroni
- 1 cup heavy cream
- 2 cups sharp cheddar cheese (shredded)
- 1 teaspoon white balsamic vinegar
- Kosher salt and fresh cracked pepper to taste
Instructions
- Brown the beef: In a large Dutch oven over medium-high heat, cook 1 lb of ground beef with ½ tsp of oregano and ½ tsp of thyme until browned. Drain the fat and set aside.
- Sauté the vegetables: In the same pot, melt 3 tbsp of butter. Add the diced onion, sliced carrots, and sliced celery. Cook for 5 minutes until softened, stirring occasionally.
- Make the base: Stir in 2 minced garlic cloves and cook for 1 minute. Sprinkle in ¼ cup of flour and cook for 1 more minute, stirring constantly to cook out the raw flour taste.
- Simmer the soup: Slowly whisk in 4 cups of chicken broth. Return the beef to the pot with the remaining oregano and thyme. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Cook the pasta: Stir in 2 cups of elbow macaroni and 1 cup of heavy cream. Simmer for 10-12 minutes, or until the pasta is tender, stirring occasionally so it doesn’t stick.
- Finish with cheese: Remove from the heat. Slowly stir in 2 cups of shredded cheddar cheese until smooth. Stir in 1 tsp of white balsamic vinegar. Season with salt and pepper to taste, and serve hot!
Notes
- Shredding your own cheese will result in a much creamier soup.
- Feel free to use ground turkey or chicken instead of beef.
- Don’t boil the soup after adding the cheese, or it may separate.
- For a thinner soup, add a little extra chicken broth.
- Garnish with fresh parsley or green onions for a fresh pop of color.
