One-pot Macaroni Cheeseburger Soup Recipe

There’s just something magical about the flavors of a cheeseburger wrapped up in a cozy bowl of soup. Imagine the creamy goodness of mac and cheese, combined with the hearty satisfaction of a burger, all in one pot. That’s exactly what this one-pot macaroni cheeseburger soup is all about! It’s warm, comforting, and so easy to make. Plus, with tender macaroni, seasoned ground beef, and melty cheddar, each spoonful feels like a hug in a bowl.

This recipe has quickly become a weeknight favorite in my kitchen, especially on chilly nights when all I want is something quick, filling, and absolutely delicious. The best part? You’ll only need one pot, which means fewer dishes to clean up after. Win-win!

this RECIPE

A trip down memory lane 🍔

I still remember the first time I tried cheeseburger soup at a little diner off the highway during a family road trip. It was the kind of place with red vinyl booths and endless cups of coffee. The soup came out piping hot, topped with shredded cheese and a handful of croutons. I’d never had anything like it! It tasted like all the best parts of a cheeseburger – but in spoonable form. When I got back home, I couldn’t wait to recreate that cozy, nostalgic flavor.

After a few test runs (and some “taste tests” that my family didn’t mind at all), I landed on this recipe. Over time, I added a few twists, like macaroni to give it a bit more heartiness and a touch of white balsamic vinegar to brighten up the flavors. Now, it’s my go-to comfort dish, perfect for days when I need a little extra warmth.

The origins of cheeseburger soup

Cheeseburger soup is a relatively modern creation, likely originating in the American Midwest, where hearty, creamy soups are beloved. It’s a dish that combines classic American flavors – beef, cheese, and a hint of seasoning – with the comfort of a soup. Over the years, home cooks have added their own twists, from different cheeses to various veggies, making it a versatile recipe with endless variations. Our version adds macaroni, which brings in the comforting element of mac and cheese, creating a true “two-in-one” comfort food.

Key ingredients and swaps

• Ground beef: This gives the soup that classic cheeseburger taste. If you’re looking for a lighter option, ground turkey works well too. Just remember to season it generously to keep the flavor robust.
• Sharp cheddar cheese: For the ultimate gooey, melty texture. Sharp cheddar brings a nice depth, but if you want to switch it up, try a mix of cheddar and Monterey Jack. Pro-tip: shred your own cheese for the best melt!
• Heavy cream: This adds a rich creaminess that balances the savory beef and cheese. You can swap it with half-and-half for a lighter soup, but keep in mind it may not be quite as thick.
• White balsamic vinegar: Just a splash brightens up the flavors, cutting through the richness of the soup. If you don’t have white balsamic, a little apple cider vinegar or even lemon juice will work.
• Sesame seed buns: Toasted and turned into croutons, these add a delightful crunch that mimics the burger bun. If you’re gluten-free, feel free to skip these or use your favorite gluten-free bread.

Essential kitchen gear 🥄

For this one-pot macaroni cheeseburger soup, you’ll need just a few basic kitchen tools:

• Large pot: A big, heavy-bottomed pot works best for this recipe. It helps distribute heat evenly and prevents any burning on the bottom, especially when simmering the pasta.
• Baking sheet: For those sesame seed bun croutons. Lining the sheet with parchment paper makes for easier cleanup.
• Wooden spoon or spatula: This will help you break up the ground beef and stir everything together without scratching your pot.
• Knife and cutting board: For all the chopping – carrots, celery, onions, and garlic. A sharp knife makes the prep faster and safer!

Step-by-step: how to make one-pot macaroni cheeseburger soup

1. Toast the sesame bun croutons

Preheat your oven to 400°F. Cut the sesame seed buns into 1-inch cubes, spread them out on a parchment-lined baking sheet, and drizzle with olive oil. Toss them around a bit to coat each piece, then bake for about 10 minutes, or until they’re golden and crispy. These little croutons are going to add the perfect crunch on top of your soup!

2. Brown the ground beef

In your large pot, heat it over medium heat and add the ground beef along with a teaspoon each of dried oregano and thyme, plus a pinch of salt and pepper. Cook, breaking up the meat with a spatula, until it’s browned and fully cooked through. Remove it from the pot and set aside for later. You don’t need to clean the pot – any leftover bits will just add flavor to the soup.

3. Sauté the veggies

In the same pot, melt the butter over medium heat. Add the diced onion, sliced carrots, and sliced celery, along with a pinch of salt and pepper. Turn the heat up to medium-high, and cook the veggies for about 10 minutes, stirring occasionally, until they’re softened and starting to caramelize around the edges.

4. Add the garlic and herbs

Reduce the heat to medium, then add the minced garlic, along with the remaining teaspoon of oregano and thyme. Stir everything together and cook for about a minute, just until the garlic is fragrant. Be careful not to let it burn – garlic can go from golden to bitter in seconds.

5. Make the roux

Sprinkle the flour over the veggies, stirring constantly to coat them. Cook for another minute to get rid of the raw flour taste. This step helps thicken the soup, giving it a creamy consistency that’s so satisfying.

6. Add the broth and macaroni

Pour in a splash of chicken broth, using your spoon to scrape up any browned bits from the bottom of the pot (that’s where all the flavor is!). Then add the rest of the broth and the uncooked macaroni noodles. Give it a stir and bring everything to a simmer over medium-high heat.

Once it starts bubbling, reduce the heat to low and let it simmer for 5-7 minutes, or until the pasta is al dente. Stir occasionally to prevent the noodles from sticking to the bottom of the pot.

7. Finish with cream and cheese

Take the pot off the heat, then stir in the heavy cream and shredded cheddar cheese. Stir until the cheese is melted and the soup is creamy and smooth. Add in the white balsamic vinegar and the cooked ground beef, then return the pot to medium heat for a couple more minutes to warm everything through. Season with salt and pepper to taste.

8. Serve and garnish

Ladle the soup into bowls, top with sesame seed bun croutons, a sprinkle of sliced green onions, and extra shredded cheddar if you like. Now, all that’s left to do is enjoy!

Fun twists and variations

• Gluten-free: Use gluten-free pasta and skip the croutons, or use gluten-free bread to make your own crunchy topping.
• Lighter version: Swap the heavy cream for half-and-half or milk. You could also use ground turkey instead of beef for a lighter protein option.
• Extra veggies: Toss in some diced bell peppers or zucchini for added color and nutrition. Just sauté them with the onions, carrots, and celery.
• Spicy kick: Add a pinch of cayenne pepper or a splash of hot sauce if you like a little heat. This can really balance out the richness of the soup.

Presentation and serving ideas

Serve this soup in wide bowls so you have plenty of room to pile on the croutons, shredded cheddar, and green onions. The colorful garnishes make a simple soup feel a bit more special! Pair it with a crisp side salad, or for a true diner experience, a small basket of fries on the side.

Drink pairings

This hearty, cheesy soup pairs well with a refreshing drink to balance out the richness. Try a classic lemonade or an iced tea with a hint of lemon. A sparkling water with lime would also work beautifully – it adds a refreshing note without overpowering the soup. If you’re in the mood for something warm, a mild ginger tea or a mug of apple cider would complement the flavors perfectly.

Storing and reheating tips

Store any leftover soup in an airtight container in the fridge for up to 3 days. The croutons are best kept separate to maintain their crunch. When reheating, warm the soup gently on the stovetop over medium heat, stirring occasionally. You may need to add a splash of broth or milk to thin it out, as the pasta will soak up some liquid as it sits.

Freezing this soup isn’t recommended due to the cream and cheese, which can separate upon thawing and reheating. If you do want to freeze a portion, try freezing it without the cream and cheese, and adding those after thawing.

Adjusting for different servings

This recipe serves about 6, but it’s easy to scale up or down. Just keep in mind that if you’re doubling the recipe, you’ll need a very large pot! When halving, still keep an eye on the pasta, as it can cook faster in a smaller quantity of broth.

Common questions

1. Can I use a different type of pasta?
Absolutely! Small pasta shapes like shells or ditalini work well. Just keep an eye on the cooking time, as different shapes may cook faster or slower.

2. What can I use instead of heavy cream?
Half-and-half or whole milk will work, though the soup will be a bit thinner. For a dairy-free option, coconut milk or a thick almond milk can also be used.

3. Can I make this soup vegetarian?
Yes! Substitute the ground beef with a plant-based meat alternative or add extra veggies. Use vegetable broth instead of chicken broth.

4. Why add vinegar to the soup?
The vinegar adds a slight acidity that brightens up the flavors and balances the richness. It’s subtle but makes a big difference!

5. How do I keep the pasta from getting mushy?
Make sure to cook the pasta just until al dente, and avoid letting the soup sit on the heat for too long after the pasta is cooked. The pasta will soften more as it sits in the broth.

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