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One-Pot Macaroni Cheeseburger Soup

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This One-Pot Macaroni Cheeseburger Soup brings together seasoned ground beef, tender macaroni, and a rich, creamy cheddar cheese broth. It’s a hearty and satisfying meal that’s easy to prepare and perfect for busy weeknights.

Ingredients

Scale
  • 1 pound (450g) ground beef
  • 2 teaspoons dried oregano, divided
  • 2 teaspoons dried thyme, divided
  • 6 tablespoons (85g) unsalted butter
  • 1 cup (150g) diced yellow onion
  • 1 cup (130g) sliced carrots
  • 1 cup (100g) sliced celery
  • 5 cloves garlic, minced
  • 4 tablespoons (30g) all-purpose flour
  • 8 cups (1.9 liters) chicken broth
  • 8 ounces (225g) uncooked elbow macaroni
  • 1 cup (240ml) heavy cream
  • 8 ounces (225g) sharp cheddar cheese, shredded
  • Salt and freshly ground black pepper, to taste

Instructions

 

  1. Cook the Ground Beef:
    • In a large pot over medium heat, add the ground beef along with 1 teaspoon each of dried oregano and dried thyme. Season with salt and pepper.
    • Cook until the beef is browned, breaking it apart with a spatula. Once cooked, transfer the beef to a separate container and set aside.
  2. Sauté the Vegetables:
    • In the same pot, melt the unsalted butter over medium heat.
    • Add the diced onion, sliced carrots, and sliced celery. Increase the heat to medium-high and sauté the vegetables, stirring occasionally, for about 10 minutes until they are tender.
  3. Add Garlic and Herbs:
    • Reduce the heat to medium and add the minced garlic, remaining dried oregano, and dried thyme. Cook for an additional minute until fragrant.
  4. Incorporate Flour:
    • Sprinkle the all-purpose flour over the vegetables, stirring to coat them evenly. Cook for another minute, stirring constantly.
  5. Add Broth and Macaroni:
    • Gradually add the chicken broth, stirring to combine and deglaze the pot.
    • Add the uncooked elbow macaroni to the pot. Season with additional salt and pepper.
    • Increase the heat to medium-high and bring the mixture to a simmer. Once simmering, reduce the heat to low and let it cook for 5-7 minutes, stirring occasionally, until the macaroni is al dente.
  6. Add Cream and Cheese:
    • Remove the pot from the heat and stir in the heavy cream.
    • Gradually add the shredded sharp cheddar cheese, stirring until it melts smoothly into the soup.
  7. Combine and Serve:
    • Return the cooked ground beef to the pot and stir to combine.
    • Taste and adjust seasoning with salt and pepper as needed.
    • Serve the soup hot, garnished with additional shredded cheddar cheese or fresh herbs if desired.

Notes

 

  • For added flavor, consider topping the soup with crispy bacon bits or diced pickles.
  • To make the soup spicier, add a pinch of cayenne pepper or red pepper flakes.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of broth or cream to adjust the consistency if needed.

Find it online: https://recipe.ukfinda.com/one-pot-macaroni-cheeseburger-soup/