Description
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
Units
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
- 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.
- 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.
- 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.
- Incorporate Flour:
- Sprinkle the all-purpose flour over the vegetables, stirring to coat them evenly. Cook for another minute, stirring constantly.
- 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.
- 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.
- 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.