One-pot Macaroni Cheeseburger Soup Recipe

There’s something deeply satisfying about a dish that brings together all the cozy flavors of a cheeseburger, macaroni, and hearty soup—all in one pot! This one-pot macaroni cheeseburger soup is perfect for those chilly nights when you want something rich, creamy, and just a bit indulgent. Imagine a cheeseburger transformed into a spoonable, slurp-worthy soup that’s packed with tender noodles, savory ground beef, a rich cheesy base, and topped with crunchy homemade croutons made from sesame seed buns. Every bite feels like a little celebration of classic American flavors.

this RECIPE

A little story behind my love for this soup

I remember the first time I made this soup on a frosty evening when I was craving comfort food but wanted to keep things simple. The thought of a cheeseburger sounded perfect, but grilling patties in the winter chill? Not so much. So, I decided to turn those flavors into a soup. I threw in some macaroni for a bit of heartiness, added a generous handful of shredded cheddar, and crumbled up a few crispy toasted sesame buns on top. When I took my first bite, I was blown away by how well it captured everything I love about a cheeseburger, right down to the satisfying bite of cheddar and the crunch of those bun croutons. Now, it’s a go-to in my comfort food rotation, especially when I want a crowd-pleaser that doesn’t leave a mountain of dishes behind!

The origin of cheeseburger soup (and how it became a thing!)

Cheeseburger soup is a relatively modern dish, inspired by classic cheeseburger flavors but adapted for a spoon and bowl. While it’s hard to pinpoint an exact origin, this style of soup became popular as part of the comfort food wave in the U.S., especially in the Midwest, where hearty, filling soups are staples in colder months. Over time, the recipe has evolved, with variations popping up everywhere—some loaded with potatoes, others with extra veggies, and a few even topped with dill pickles! Our version takes a slightly different route by incorporating macaroni for extra texture and flavor, making it feel like a cross between mac and cheese and a cheeseburger. It’s a comforting, fun twist that’s hard to resist.

Let’s talk ingredients: building those classic flavors

Each ingredient in this soup plays an important role in capturing that classic cheeseburger taste:

• Ground beef: The base of any good cheeseburger! I use lean ground beef to keep it a bit lighter. Just make sure to brown it well to get that deep, savory flavor.
• Oregano and thyme: These herbs add a subtle layer of flavor that enhances the beef. If you don’t have both, Italian seasoning works as a great substitute.
• Butter and flour: These two form the roux, giving the soup its creamy, thick texture. Don’t skip this step—it’s what makes the soup feel luxuriously rich!
• Onion, carrots, and celery: This trio of veggies, known as mirepoix, builds a solid flavor foundation and adds a touch of sweetness.
• Garlic: A little garlic adds warmth and depth. Freshly minced is best, but in a pinch, garlic powder works too.
• Chicken broth: It’s a lighter option than beef broth, allowing the cheeseburger flavors to shine through. You could use vegetable broth if that’s what you have on hand.
• Heavy cream and shredded cheddar cheese: These give the soup its velvety, cheesy finish. If you’re dairy-free, coconut milk and dairy-free cheddar are decent substitutes.
• Sesame seed buns: Toasting these into croutons gives you that burger bun flavor and adds a delightful crunch on top of the soup. No sesame buns? Any crusty bread works!

Essential kitchen tools for this one-pot wonder

For this recipe, you won’t need too many gadgets, but here are a few essentials to make your life easier:

• Large pot or Dutch oven: This is a one-pot recipe, so you’ll want a pot big enough to handle everything without spilling over. A heavy-bottomed Dutch oven is perfect because it distributes heat evenly, preventing hot spots and sticking.
• Wooden spoon or spatula: Great for breaking up the ground beef and stirring the soup. I find wooden spoons ideal because they’re gentle on the pot’s surface.
• Baking sheet: To toast the sesame seed bun croutons. You’ll want to line it with parchment paper for easy cleanup.
• Ladle: Makes serving a breeze. A ladle helps you get a perfect portion each time, so everyone gets a fair share of beef, noodles, and cheesy broth.

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

Ready to dive into cooking? Here’s how to bring this comforting dish to life:

1. Toast the croutons: Preheat your oven to 400°F. Place the cubed sesame buns on a baking sheet, drizzle with olive oil, and toss to coat. Spread them out in a single layer and bake for about 10 minutes, or until they’re golden and crispy. Set aside.
2. Brown the beef: Heat a large pot over medium heat. Add the ground beef, half the oregano and thyme, and season with salt and pepper. Cook, breaking it up with a spatula, until browned and cooked through. Transfer the beef to a plate, leaving any drippings in the pot.
3. Sauté the veggies: In the same pot, melt the butter over medium heat. Add the diced onion, carrots, and celery, along with a pinch of salt and pepper. Cook, stirring occasionally, for about 10 minutes until the veggies are soft and lightly golden.
4. Add garlic and herbs: Stir in the minced garlic, remaining oregano, and thyme. Let it cook for another minute until fragrant.
5. Make the roux: Sprinkle the flour over the veggies and stir well to coat them evenly. Cook for one more minute, stirring frequently to avoid burning.
6. Deglaze and add broth: Add a splash of chicken broth to deglaze the pot, scraping up any browned bits. Then, pour in the rest of the broth, stirring well. Add the uncooked macaroni and bring to a simmer over medium-high heat.
7. Simmer: Once the soup starts to bubble, reduce the heat to low and let it simmer for 5-7 minutes, or until the macaroni is al dente. Stir occasionally to prevent the pasta from sticking.
8. Finish with cream and cheese: Remove the pot from heat and stir in the heavy cream and shredded cheddar. Add the white balsamic vinegar for a slight tang, then return the cooked beef to the pot. Heat over low for a couple more minutes, until everything is warmed through.
9. Serve and garnish: Ladle the soup into bowls, top with sesame croutons, and sprinkle with sliced green onions and a little extra shredded cheddar. Enjoy!

Make it your own: variations and adaptations

• Gluten-free: Use gluten-free macaroni and a gluten-free flour blend in place of regular flour.
• Dairy-free: Substitute the heavy cream with full-fat coconut milk and use a dairy-free cheddar. It changes the flavor slightly but still gives a creamy, rich texture.
• Add veggies: For a veggie boost, toss in some diced bell peppers or baby spinach. They’ll blend in nicely with the other ingredients.
• Southwest flair: Add a teaspoon of cumin and chili powder, then top with crushed tortilla chips instead of croutons.
• Italian twist: Swap the cheddar for mozzarella and top with Parmesan cheese for an Italian-inspired version.

Serving suggestions: make it a meal!

For a cozy, hearty dinner, serve this soup alongside a crisp side salad with a tangy vinaigrette to cut through the richness. If you’re hosting, place the croutons in a bowl so guests can add as many as they like. For garnishing, try a sprinkle of green onions for a bit of freshness and extra shredded cheddar for that melty, cheesy finish.

Beverage pairings

This soup pairs well with a refreshing beverage that can balance out its richness. Try iced tea with a squeeze of lemon or ginger ale for a little extra flavor. Or a warm cup of apple cider for a seasonal twist.

Storing and reheating tips

Got leftovers? This soup keeps well in the fridge for up to 3 days. Just store the croutons separately to keep them from getting soggy. When reheating, add a splash of broth or milk to thin the soup slightly, as it tends to thicken in the fridge. Heat gently over the stove or in the microwave, stirring occasionally to prevent the cheese from clumping.

Adjusting for different serving sizes

This recipe makes about 6 servings, but it’s easy to scale up or down. If you’re doubling the recipe, make sure to use a larger pot so everything fits comfortably. For a smaller batch, halve the ingredients but keep an eye on the cooking time, as the pasta may cook faster in a smaller volume of liquid.

FAQs

1. Can I use a different type of pasta?
Absolutely! Small pasta shapes like shells, rotini, or ditalini work well too. Just adjust the cooking time based on the pasta you choose.

2. What if I don’t have white balsamic vinegar?
You can substitute with apple cider vinegar or regular white vinegar. It adds a bit of tang, which brightens up the soup.

3. Can I make this soup ahead of time?
Yes! Just wait to add the macaroni until you’re ready to serve, as it can get too soft if it sits in the soup for too long.

4. Is there a way to make it lighter?
You could use milk instead of heavy cream, and reduce the cheese slightly. It’ll still be creamy, just a bit lighter.

5. What should I do if my soup is too thick?
Just add a bit more broth or milk until it reaches your desired consistency.

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