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One-Pot Macaroni Cheeseburger Soup

One-Pot Macaroni Cheeseburger Soup for Cozy Nights

One-Pot Macaroni Cheeseburger Soup is a warm, comforting meal that embodies the classic cheeseburger flavors wrapped in a creamy soup.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 1 lb Ground Beef Substitute with plant-based meat for a vegetarian option.
  • 1 tsp Dried Oregano Italian seasoning can work in a pinch.
  • 1 tsp Dried Thyme Offers an earthy note that enhances depth.
  • 2 tbsp Butter Perfect for sautéing vegetables.
  • 1 small Yellow Onion Introduces natural sweetness.
  • 2 medium Carrots Adds a splash of color.
  • 2 stalks Celery Provides texture and crunch.
  • 2 cloves Garlic Essential flavor booster; swap with garlic powder if necessary.
For Thickening and Creaminess
  • 1 tbsp All-Purpose Flour Thickens the soup.
  • 4 cups Chicken Broth Vegetable or beef broth can be used instead.
  • 1 cup Elbow Macaroni Feel free to try small pasta shapes.
  • 1 cup Heavy Cream Adds richness; half and half is a lighter alternative.
  • 1 cup Sharp Cheddar Cheese Melts beautifully; mild cheddar is a substitute.
  • 2 tbsp White Balsamic Vinegar Balances flavors.
For Seasoning & Final Touches
  • 1 tbsp Kosher Salt
  • 1 tsp Fresh Cracked Pepper
  • Optional Toppings Consider garnishing with croutons or green onions.

Equipment

  • Dutch oven

Method
 

Cooking Instructions
  1. In a large Dutch oven, heat over medium-high heat, add the ground beef, and cook for about 5-7 minutes until browned. Stir in dried oregano, dried thyme, kosher salt, and fresh cracked pepper.
  2. Reduce heat to medium and add butter to melt. Toss in diced yellow onion, chopped carrots, and celery. Sauté for about 10 minutes until softened. Add minced garlic and cook for an additional minute.
  3. Sprinkle all-purpose flour over the sautéed vegetables and stir well. Cook for about 1 minute.
  4. Pour a splash of chicken broth into the pot, scraping the bottom to deglaze. Allow this mixture to bubble before adding the remaining broth.
  5. Add the remaining chicken broth and elbow macaroni to the pot. Increase heat to medium-high and simmer for about 5-7 minutes.
  6. Reduce heat to low, stir in heavy cream, shredded cheddar cheese, and the cooked beef. Mix until the cheese has melted.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 20gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 2500IUVitamin C: 5mgCalcium: 300mgIron: 2mg

Notes

Storage Tips: Store leftovers in an airtight container for up to 3 days. Freeze for up to 3 months. Thaw overnight before reheating.

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