One-Pot Macaroni Cheeseburger Soup – NO VELVEETA!
This hearty, comforting One-Pot Macaroni Cheeseburger Soup delivers all the beloved flavors of a classic cheeseburger in a warm, satisfying bowl. Ditch the Velveeta for real sharp cheddar and enjoy a creamy, savory broth packed with seasoned ground beef, tender macaroni, and a medley of vegetables. Perfect for a cozy weeknight meal, this dish minimizes cleanup while maximizing flavor, making it an instant family favorite.
Prep Time
25 minutes
Cook Time
40 minutes
Total Time
1 hour 5 minutes
Servings
6-8 servings
Keywords
One-pot macaroni cheeseburger soupno Velveetacheeseburger soup recipehomemade macaroni soupcreamy beef soupeasy weeknight dinnercomfort food soupcheddar cheeseburger souphearty one-pot mealfamily friendly soup
Why This Recipe Delivers
- All the classic flavors of a cheeseburger transformed into a hearty, comforting soup.
- Made entirely in one pot, significantly reducing cleanup time.
- Achieves luxurious creaminess with real sharp cheddar and heavy cream, no Velveeta needed.
- A complete meal in a bowl, packed with protein, pasta, and vegetables.
- Perfect for a cozy family dinner, especially on chilly evenings.
Ingredients
- 450 g (1 lb) ground beef
- 10 ml (2 teaspoons) dried oregano, divided
- 10 ml (2 teaspoons) dried thyme, divided
- 90 g (6 tablespoons) unsalted butter
- 160 g (1 cup) yellow onion, diced
- 120 g (1 cup) sliced carrots
- 100 g (1 cup) sliced celery
- 5 cloves garlic, minced
- 30 g (4 tablespoons) all-purpose flour
- 1.9 L (8 cups) chicken broth
- 225 g (8 oz) uncooked elbow macaroni
- 240 ml (1 cup) heavy cream (35% fat)
- 225 g (8 oz) sharp cheddar cheese, shredded
- 5 ml (1 teaspoon) white balsamic vinegar
- Kosher salt, to taste
- Freshly cracked black pepper, to taste
- For the Croutons:
- 4 sesame seed buns, diced into 2.5 cm (1-inch) pieces
- 30 ml (2 tablespoons) olive oil
- For Garnish:
- Sliced green onion, for garnish
- Shredded cheddar cheese, for garnish
Instructions
- Preheat your oven to 200°C (400°F). Arrange the diced sesame seed bun pieces in a single layer on a baking sheet lined with parchment paper. This ensures even toasting and easy cleanup. Drizzle with 30 ml (2 tablespoons) of olive oil and gently toss to coat all surfaces of the bread cubes. Bake for approximately 10 minutes, or until the croutons are golden brown and delightfully crispy on the outside. Set aside.
- Place a large, heavy-bottomed pot or Dutch oven over medium heat. Add 450 g (1 lb) of ground beef, 5 ml (1 teaspoon) of dried oregano, 5 ml (1 teaspoon) of dried thyme, and a generous couple of pinches of kosher salt and freshly cracked black pepper. Brown the ground beef, breaking it apart with a spatula until it's fully cooked through and no pink remains. This step builds the foundational flavor for the soup. Once cooked, carefully remove the beef from the pot and set it aside, leaving any rendered fat in the pot.
- Return the same large pot to medium heat. There's no need to wipe it clean; the remaining beef drippings will add extra depth of flavor to the soup. Add 90 g (6 tablespoons) of unsalted butter and allow it to melt completely.
- Once the butter is melted, add 160 g (1 cup) of diced yellow onion, 120 g (1 cup) of sliced carrots, 100 g (1 cup) of sliced celery, and another large pinch of salt and pepper. Increase the heat to medium-high and cook, stirring occasionally, for about 10 minutes. This process, known as sweating the vegetables, softens them and releases their aromatic compounds, creating a flavorful base.
- Reduce the heat back to medium. Add 5 cloves of minced garlic, the remaining 5 ml (1 teaspoon) of dried oregano, and the remaining 5 ml (1 teaspoon) of dried thyme. Cook for just one more minute, stirring constantly. Be careful not to burn the garlic, as this can turn it bitter.
- Sprinkle 30 g (4 tablespoons) of all-purpose flour over the vegetables. Stir continuously for one minute, ensuring the flour evenly coats the vegetables. This flour acts as a roux, a thickening agent that will give the soup a luxurious body.
- Pour a splash of the chicken broth into the pot. Use a wooden spoon or spatula to vigorously scrape up all the flavorful browned bits (fond) stuck to the bottom of the pot. This deglazing step adds immense flavor to your soup.
- Stir in the remaining 1.9 L (8 cups) of chicken broth along with 225 g (8 oz) of uncooked elbow macaroni noodles and another pinch of salt and pepper. Increase the heat to medium-high and bring the mixture to a gentle simmer, stirring occasionally to prevent the macaroni from sticking.
- Once the soup begins to simmer, reduce the heat to low. Continue to simmer for 5-7 minutes, or until the pasta is cooked to an al dente consistency (tender but still firm to the bite). Stir frequently during this phase to ensure the noodles cook evenly and don't clump or stick to the bottom.
- Remove the soup from the heat. Stir in 240 ml (1 cup) of heavy cream and 225 g (8 oz) of shredded sharp cheddar cheese until the cheese is fully melted and incorporated, creating a rich and creamy broth.
- Add 5 ml (1 teaspoon) of white balsamic vinegar. This secret ingredient brightens the flavors and adds a subtle tang, balancing the richness of the cheese and cream, much like a cheeseburger condiment. Return the cooked ground beef to the pot.
- Gently heat the soup over medium heat for a couple of minutes, just until the beef is heated through. Do not boil once the cream and cheese are added, as this can cause separation. Taste the soup and adjust the seasoning with additional salt and pepper as needed to achieve your desired flavor profile.
- Thirteenth Step: Ladle the hot soup into bowls. Serve immediately, topped generously with the crispy sesame seed bun croutons, a sprinkle of fresh sliced green onions, and extra shredded cheddar cheese for garnish. Enjoy this ultimate comfort food!
Tools You’ll Need
- Large, heavy-bottomed pot or Dutch oven (at least 6-8 liter capacity)
- Cutting board
- Chef's knife
- Measuring cups and spoons
- Spatula or wooden spoon
- Grater (for cheese, if not pre-shredded)
- Baking sheet
- Parchment paper
Essential Success Tips
- Do not overcook the macaroni during the simmering stage; it should be al dente as it will continue to cook slightly in the hot soup.
- When adding the flour, cook it with the vegetables for at least one minute to cook out the raw flour taste, which is crucial for a smooth soup base.
- Stir the soup frequently, especially after adding the macaroni, to prevent it from sticking to the bottom of the pot.
- Use freshly shredded cheddar cheese rather than pre-shredded, as pre-shredded often contains anti-caking agents that can affect the soup's texture and melt quality.
- Don't skip the white balsamic vinegar; it brightens the entire dish and cuts through the richness, enhancing the "cheeseburger" profile.
Professional Cooking Secrets
- For an even deeper umami flavor, consider browning the ground beef until well-caramelized before removing it. The dark fond left in the pot will contribute significantly to the soup's complexity during deglazing.
- Toast your spices (oregano and thyme) briefly with the garlic and vegetables. This step awakens their essential oils, intensifying their fragrance and flavor within the soup.
- If you have a blend of cheeses on hand, combining sharp cheddar with a touch of smoked gouda or gruyere can add another layer of sophisticated flavor to the "cheeseburger" profile.
Notes
- Storage: Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days. The pasta may absorb more liquid upon standing; you might need to thin it with a splash of broth or milk when reheating.
- Variations: For a spicier kick, add a pinch of red pepper flakes with the garlic. You can also incorporate other vegetables like diced bell peppers with the onion, carrots, and celery.
- Make Ahead: You can prepare the ground beef and vegetable base a day in advance. Store separately and combine with broth and macaroni just before serving to ensure the best pasta texture.
Frequently Asked Questions
Can I make this soup gluten-free?
Yes, to make this soup gluten-free, substitute the all-purpose flour with a gluten-free all-purpose flour blend (ensure it contains xanthan gum) and use gluten-free elbow macaroni.
Why is there white balsamic vinegar in the recipe?
The white balsamic vinegar acts as a secret ingredient, providing a crucial acidic counterpoint to the rich, creamy, and savory flavors of the soup. It brightens the dish, much like pickles or ketchup on a cheeseburger, balancing the overall taste profile.
Can I use different types of ground meat?
Absolutely! While ground beef is traditional for a cheeseburger soup, you can experiment with ground turkey or even a mix of ground pork and beef for a slightly different flavor profile. Adjust seasoning as needed.
Nutrition Facts (Per Serving)
Calories: ~510, Protein: ~32g, Fat: ~33g, Carbs: ~29g
Allergy Information
Contains dairy (butter, heavy cream, cheddar cheese) and gluten (flour, macaroni, sesame seed buns).
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