One-Pot Macaroni Cheeseburger Soup: The Ultimate Comfort Food Recipe
Introduction to One-Pot Macaroni Cheeseburger Soup
If you’re looking for a comforting dish that brings the family together, look no further! One-Pot Macaroni Cheeseburger Soup is the perfect blend of flavors, combining the classic tastes of a cheeseburger with the warmth of a hearty soup. This easy recipe is not only delicious but also quick to prepare, making it a fantastic option for busy weeknights or cozy weekends. With its creamy texture and cheesy goodness, this soup is sure to be a hit with everyone at the table.
A Personal Story Behind My One-Pot Macaroni Cheeseburger Soup Journey
Growing up, my family often gathered around the dinner table for hearty meals that filled our home with warmth and laughter. One of my favorite memories is of my mother preparing a simple, yet satisfying cheeseburger soup. It was one of those recipes that brought everyone together, where we would share stories and enjoy each other’s company. Inspired by those memories, I created this one-pot version that captures the same essence but with added convenience.
What Makes This One-Pot Macaroni Cheeseburger Soup Recipe Special?
This recipe stands out because it combines the comforting elements of macaroni and cheese with the savory flavors of a cheeseburger, all in one pot! Not only does it save you time on clean-up, but it also allows the ingredients to meld together beautifully, resulting in a rich, creamy soup that is bursting with flavor. Plus, the homemade croutons made from sesame seed buns add a delightful crunch that elevates this dish to a whole new level.
The Full One-Pot Macaroni Cheeseburger Soup Recipe
Ingredients
- 1 lb. ground beef
- 4 tsp dried oregano, divided
- 4 tsp dried thyme, divided
- 6 tbsp butter
- 1 cup yellow onion, diced
- 1 cup sliced carrots
- 1 cup sliced celery
- 5 cloves garlic, minced
- 4 tbsp flour
- 8 cups chicken broth
- 8 oz. uncooked elbow macaroni
- 1 cup heavy cream
- 8 oz. sharp cheddar cheese, shredded
- 1 tsp white balsamic vinegar
- Kosher salt
- Fresh cracked pepper
- For the Croutons:
- 4 sesame seed buns, diced into 1-inch pieces
- 2 tbsp olive oil
- Sliced green onion, for garnish
- Shredded cheddar cheese, for garnish
Instructions
- Preheat the oven: Start by preheating your oven to 400°F (200°C). Spread the diced sesame seed bun cubes on a parchment-lined baking sheet. Drizzle with olive oil, toss to coat, and bake for about 10 minutes until crispy.
- Cook the beef: In a large pot over medium heat, cook the ground beef along with 2 tsp of oregano, 2 tsp of thyme, salt, and pepper until browned. Once cooked, remove the beef from the pot and set it aside.
- Sauté the vegetables: In the same pot, melt the butter over medium heat. Add the diced onions, sliced carrots, sliced celery, salt, and pepper. Cook for 10 minutes, stirring occasionally, until the vegetables are tender.
- Add garlic and herbs: Reduce the heat to medium and add the minced garlic, along with the remaining oregano and thyme. Cook for another minute until fragrant.
- Thicken the soup: Stir in the flour and cook for an additional minute, stirring constantly. This will help thicken the soup. Deglaze the pot with a splash of the chicken broth, scraping up any bits stuck to the bottom.
- Simmer the soup: Add the remaining chicken broth, uncooked macaroni, salt, and pepper. Bring the mixture to a simmer over medium-high heat, then reduce the heat to low. Let it simmer for 5-7 minutes until the pasta is al dente.
- Finish the soup: Remove the pot from heat. Stir in the heavy cream and shredded cheddar cheese until melted and creamy. Add the white balsamic vinegar and the cooked ground beef back into the pot. Heat for a few more minutes until the beef is warmed through. Season with additional salt and pepper to taste.
- Serve: Ladle the soup into bowls and top with crispy sesame seed bun croutons. Garnish with sliced green onions and extra shredded cheddar cheese for added flavor.
Serving Suggestions and Variations for One-Pot Macaroni Cheeseburger Soup
This Macaroni Cheeseburger soup is delightful on its own, but you can elevate it even further! Consider serving it with a side of garlic bread or a fresh garden salad for a complete meal. For a twist, try adding diced tomatoes for a burst of flavor or a pinch of red pepper flakes for some heat. You can also experiment with different cheeses, such as mozzarella or pepper jack, for a unique taste.
Frequently Asked Questions About One-Pot Macaroni Cheeseburger Soup
Can I make this soup ahead of time? Yes! You can prepare the soup ahead of time and store it in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.
Can I freeze this soup? While the soup can be frozen, the texture of the pasta may change upon reheating. It’s best to freeze the soup without the macaroni and add it fresh when reheating.
What can I substitute for ground beef? You can use ground turkey or chicken for a lighter option. Simply follow the same cooking instructions.
Recipe Stats
- Prep Time: 15 minutes
- Cooking Time: 35 minutes
- Total Time: 50 minutes
- Calories per Serving: 480
- Servings: 6
One-Pot Macaroni Cheeseburger Soup
Ingredients
Main Ingredients
- 1 lb ground beef
- 4 tsp dried oregano
- 4 tsp dried thyme
- 6 tbsp butter
- 1 cup yellow onion, diced
- 1 cup sliced carrots
- 1 cup sliced celery
- 5 cloves garlic, minced
- 4 tbsp flour
- 8 cups chicken broth
- 8 oz uncooked elbow macaroni
- 1 cup heavy cream
- 8 oz sharp cheddar cheese, shredded
- 1 tsp white balsamic vinegar
- Kosher salt
- Fresh cracked pepper
- 4 sesame seed buns, diced into 1-inch pieces
- 2 tbsp olive oil
- sliced green onion, for garnish
- shredded cheddar cheese, for garnish
Instructions
- Preheat the oven to 400°F. Spread the sesame seed bun cubes on a parchment-lined baking sheet. Drizzle with olive oil, toss to coat, and bake for 10 minutes until crispy.
- In a large pot over medium heat, cook the ground beef with 2 tsp oregano, 2 tsp thyme, salt, and pepper until browned. Remove and set aside.
- In the same pot, melt the butter over medium heat. Add onions, carrots, celery, salt, and pepper. Cook for 10 minutes over medium-high heat, stirring occasionally.
- Reduce heat to medium, add garlic, remaining oregano, and thyme. Cook for another minute.
- Stir in flour and cook for an additional minute. Deglaze the pot with a splash of chicken broth.
- Add the rest of the chicken broth, macaroni, salt, and pepper. Bring to a simmer over medium-high heat, then reduce to low and simmer for 5-7 minutes until pasta is al dente.
- Remove from heat. Stir in heavy cream and shredded cheese. Add white balsamic vinegar and the cooked ground beef. Heat for a few minutes until beef is warmed through. Season with salt and pepper.
- Serve the soup with sesame seed bun croutons, garnish with green onions and cheddar cheese.