One Pot Macaroni Cheeseburger Soup
This one pot macaroni cheeseburger soup is a 30-minute creamy comfort food made with ground beef, cheddar, elbow pasta, and no Velveeta.
Ingredients
- 1 lb. ground beef
- 2 tsp dried oregano divided
- 2 tsp dried thyme divided
- 6 tbsp butter
- 1 cup diced yellow onion
- 1 cup sliced carrots
- 1 cup sliced celery
- 5 cloves garlic minced
- 4 tbsp all-purpose flour
- 8 cups chicken broth
- 8 oz uncooked elbow macaroni
- 1 cup heavy cream
- 8 oz shredded sharp cheddar cheese
- 1 tsp white balsamic vinegar
- Kosher salt & cracked pepper
For Croutons:
- 4 sesame seed buns diced
- 2 tbsp olive oil
Garnish:
- Sliced green onions
- Shredded cheddar cheese
Instructions
Toast the Croutons
Preheat oven to 400°F. Toss diced buns with olive oil. Bake for 10 minutes until golden and crispy.
Browning the Beef
- Brown ground beef in large pot with 1 tsp oregano, 1 tsp thyme, salt, and pepper. Remove and set aside.
Cooking the Veggies
- In the same pot, melt butter. Add onion, carrots, and celery. Cook 10 minutes.
Build the Base
Add garlic, remaining herbs. Stir in flour. Cook 1 minute, and Deglaze with a splash of broth. Stir in remaining broth and pasta.
Simmer:
- Simmer 5–7 minutes until pasta are tender.
Add the Cream + Cheese:
- Stir in cream, cheddar, and vinegar. Return beef to pot.
- Final Soup Finish
- Heat through. Season to taste. Serve with croutons, cheddar, and green onions.
Notes
- Use freshly shredded cheese for smoother melting.
- Soup thickens when cooled add broth or cream when reheating.
- To freeze: cook without pasta, then add cooked noodles when serving.