One-pot Macaroni Cheeseburger Soup Recipe

If you’re a fan of cozy comfort food, this one-pot macaroni cheeseburger soup is going to hit the spot. It combines everything we love about a cheeseburger — savory beef, sharp cheddar, and even sesame seed bun croutons — with the warmth and creaminess of a hearty soup. And the best part? It’s all made in a single pot, which means fewer dishes to wash and more time to relax. This soup is perfect for busy weeknights or for those chilly days when you want something that warms you from the inside out. Plus, the flavors meld together beautifully, creating a rich, satisfying experience that’ll have you coming back for seconds.

this RECIPE

A cozy family favorite with a twist

When I first made this soup, I wasn’t sure what to expect. I’d always loved cheeseburgers and macaroni, but blending them into a soup? It seemed a little out there. But one spoonful was all it took to convince me — the savory broth, the tender noodles, and that creamy cheddar made it taste like pure comfort. My family instantly became fans, and now they ask for it whenever there’s a chill in the air. It’s like all the flavors of a classic cheeseburger came together in a warm, spoonable form. Plus, those sesame bun croutons add the perfect crunch on top. Trust me, it’s a bowl of happiness!

The origin story of this cheeseburger-inspired soup

Macaroni cheeseburger soup is a fun twist on American comfort food, blending the familiar flavors of a cheeseburger with the creamy, satisfying texture of macaroni and cheese. Cheeseburger soup itself is a relatively recent creation, popularized in the past few decades as cooks started experimenting with blending iconic flavors into soup form. Adding macaroni turns it into something more filling and family-friendly. It’s the ultimate fusion of burger night and pasta night, giving you the best of both worlds in one dish. This one-pot version makes it even easier, keeping things simple without sacrificing any of that delicious flavor.

Let’s talk ingredients: what makes this soup so delicious

This soup is all about layering flavors. Here’s a closer look at some key ingredients and tips for substitutions:

• Ground beef: The base of our cheeseburger flavor! Use lean ground beef to keep the soup from becoming too greasy. If you don’t have ground beef on hand, ground turkey or chicken can work as well, though it will change the flavor slightly.
• Sharp cheddar cheese: The sharper the cheddar, the more intense the cheese flavor. Sharp cheddar melts beautifully, creating that gooey, cheesy texture we love. In a pinch, you could use a milder cheddar, but the soup won’t have quite the same depth.
• Heavy cream: This gives the soup its creamy richness. If you’re looking for a lighter option, half-and-half can be used instead, though the soup will be slightly less rich.
• Sesame seed buns: These are toasted into croutons, adding a crunchy, burger-inspired topping. You could use any bread you have on hand, but sesame seed buns give that classic cheeseburger vibe.
• Aromatics (onion, garlic, celery, carrots): These vegetables create a flavorful base, adding a bit of sweetness and depth to the soup. Don’t skip them — they make a big difference in the final flavor.
• Dried herbs (oregano and thyme): These give the soup a hint of earthy flavor that complements the beef and cheese. Fresh herbs could also be used if you have them.

Kitchen gear: what you’ll need to make this soup

Making this soup is easy, and you won’t need a ton of fancy equipment. Here’s what I recommend:

• Large pot: Since this is a one-pot recipe, you’ll need a good-sized pot. A Dutch oven works well because it retains heat nicely and distributes it evenly, but any large, heavy-bottomed pot will do.
• Baking sheet: You’ll need a baking sheet for toasting the sesame bun croutons. If you don’t have parchment paper, just make sure to grease the pan lightly so the croutons don’t stick.
• Wooden spoon or spatula: For browning the beef and stirring the soup. Wooden spoons are ideal for scraping up any browned bits from the bottom of the pot, which adds flavor to the broth.
• Ladle: This isn’t strictly necessary, but a ladle makes serving the soup easier and less messy.

Step-by-step: making the best macaroni cheeseburger soup

Ready to dive in? Here’s how to make this comforting soup, step by step.

1. Toast the croutons
   Preheat your oven to 400°F. Place the cubed sesame seed buns on a baking sheet lined with parchment paper. Drizzle with olive oil, toss to coat, and spread them out in a single layer. Bake for about 10 minutes, or until they’re golden and crispy. Set these aside — they’ll be the perfect topping for our soup.
2. Brown the beef
   Heat a large pot over medium heat. Add the ground beef, 1 teaspoon of dried oregano, 1 teaspoon of dried thyme, and a pinch of salt and pepper. Cook, breaking up the meat with a spatula, until it’s fully browned. Once done, transfer the beef to a plate and set it aside. No need to wipe out the pot; the little bits left behind will add flavor.
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. Turn up the heat to medium-high and cook for about 10 minutes, stirring occasionally, until the veggies are soft and slightly caramelized.
4. Add garlic and herbs
   Reduce the heat to medium, then add the minced garlic, remaining oregano, and thyme. Cook for about a minute, just until the garlic is fragrant. Be careful not to burn the garlic, as it can turn bitter.
5. Make the roux
   Sprinkle the flour over the veggies and stir well to coat. Let it cook for another minute, stirring frequently. This step helps thicken the soup and adds a slightly nutty flavor.
6. Deglaze and add broth
   Pour in a splash of chicken broth to deglaze the pot, scraping up any browned bits stuck to the bottom. Then, add the remaining chicken broth and stir in the uncooked macaroni noodles. Season with another pinch of salt and pepper.
7. Simmer until the pasta is tender
   Bring the soup to a simmer over medium-high heat. Once it’s simmering, reduce the heat to low and let it cook for about 5-7 minutes, stirring occasionally, until the macaroni is al dente.
8. Finish with cream and cheese
   Remove the soup from the heat, then stir in the heavy cream and shredded cheddar cheese. Keep stirring until the cheese melts and the soup is creamy.
9. Add vinegar and beef
   Stir in the white balsamic vinegar, which adds a subtle tang that balances the richness. Return the cooked ground beef to the pot and heat for a couple more minutes.
10. Serve and enjoy
    Ladle the soup into bowls, top with sesame bun croutons, a sprinkle of green onions, and a bit of extra shredded cheddar. Dig in and enjoy the cheesy, beefy goodness!

Fun variations and adaptations to try

There are so many ways you can play with this recipe! Here are a few of my favorites:

• Make it spicy: Add some red pepper flakes or diced jalapeños along with the veggies for a spicy kick.
• Lighten it up: Use half-and-half instead of heavy cream, and opt for a lower-fat cheese if you’d like a lighter soup.
• Gluten-free option: Swap the flour for a gluten-free alternative, like cornstarch or a gluten-free flour blend, and use gluten-free pasta. You can also skip the croutons or use gluten-free bread for a crunchy topping.
• Add extra veggies: You can toss in some diced tomatoes, bell peppers, or even spinach for extra nutrients and flavor. Just adjust the cooking time as needed.
• Vegetarian version: Substitute the ground beef with plant-based meat crumbles and use vegetable broth instead of chicken broth for a vegetarian-friendly option.

How to serve and garnish your soup

When it’s time to serve, ladle the soup into big bowls and top each with a generous handful of the sesame bun croutons. Garnish with a sprinkle of sliced green onions for a pop of color and an extra pinch of shredded cheddar cheese. If you’re hosting friends or family, set out small bowls of croutons, green onions, and cheese so everyone can customize their own bowl.

For sides, a simple green salad with a tangy vinaigrette would be perfect to balance out the richness of the soup. Or, if you want to keep things on the comfort food side, serve with a plate of crispy fries for a true cheeseburger-inspired meal.

Perfect drink pairings

To keep the comfort food theme going, pair this soup with a classic milkshake (chocolate or vanilla would be delicious). For something a little lighter, an iced tea with a squeeze of lemon would be refreshing. If you’re looking for a warm drink to match the cozy vibes, a hot apple cider or a mug of herbal tea would be lovely options.

Storing and reheating leftovers

This soup stores well, making it perfect for meal prep. Keep any leftovers in an airtight container in the fridge for up to 3 days. When reheating, warm the soup over medium heat on the stove, stirring occasionally. You may need to add a splash of broth or water to loosen it up, as it can thicken in the fridge. If you’ve made extra croutons, store them separately in an airtight container at room temperature so they stay crispy.

Adjusting the recipe for different serving sizes

This recipe serves about 6, but you can easily adjust it to feed more or fewer people. If you’re making it for a crowd, double the ingredients, but keep an eye on the liquid levels — you might need a bit more broth. For a smaller batch, halve the ingredients, though I’d recommend still making a full batch of croutons. They’re addictive and keep well as a snack!

FAQs

Q: Can I make this soup in advance?
A: Yes! Just make the soup and store the croutons separately. Reheat the soup and add croutons right before serving.

Q: Can I freeze this soup?
A: The soup can be frozen, but note that the texture of the pasta may change slightly. Freeze without the croutons, then add fresh croutons when serving.

Q: What can I use instead of heavy cream?
A: Half-and-half or even whole milk can work, but the soup won’t be as rich.

Q: How can I make it dairy-free?
A: Use a dairy-free cream substitute and dairy-free cheese. There are some great options available that melt nicely.

Q: Is there a way to make this soup healthier?
A: Yes! Try using ground turkey, lighter cream, and adding extra veggies to boost nutrition.

Print