One-Pot Macaroni Cheeseburger Soup
A comforting and creamy soup combining the flavors of cheeseburgers and macaroni.
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.
Notes
For a twist, try adding diced tomatoes or a pinch of red pepper flakes for some heat.