Name: One Pot Macaroni Cheeseburger Soup: The Ultimate Comfort Food
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 1 lb ground beef; 2 tsp dried oregano, divided; 2 tsp dried thyme, divided; 6 tbsp butter; 1 cup yellow onion, diced; 1 cup carrots, sliced; 1 cup celery, sliced; 5 cloves garlic, minced; 4 tbsp flour; 8 cups chicken broth; 8 oz uncooked elbow macaroni; 1 cup heavy cream; 8 oz sharp cheddar cheese, shredded; 1 tsp white balsamic vinegar; Kosher salt, to taste; Fresh cracked black pepper, to taste; 4 sesame seed buns, diced into 1-inch pieces; 2 tbsp olive oil; Sliced green onions; Shredded cheddar cheese

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When I need something cozy, hearty, and packed with flavor, I turn to this One Pot Macaroni Cheeseburger Soup. It’s everything I love about a classic cheeseburger—savory beef, melted cheddar, soft buns—transformed into a creamy, comforting bowl of soup. Add some macaroni, sautéed vegetables, and a crispy crouton topping, and I’ve got a meal that satisfies every craving in just one pot.

Why You’ll Love This Recipe

I love how this soup brings together rich, cheesy comfort with simple pantry staples. It’s all made in one pot, so cleanup is easy, and the flavor is incredible thanks to the blend of herbs, fresh vegetables, and gooey cheddar. Whether I’m cooking for my family or just want something warm and filling for myself, this recipe never fails. The croutons made from sesame buns add the perfect crunchy topping, making each spoonful irresistible. One Pot Macaroni Cheeseburger Soup: The Ultimate Comfort Food

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the soup:
1 lb ground beef
2 teaspoons dried oregano, divided
2 teaspoons dried thyme, divided
6 tablespoons butter
1 cup yellow onion, diced
1 cup carrots, sliced
1 cup celery, sliced
5 cloves garlic, minced
4 tablespoons flour
8 cups chicken broth
8 oz uncooked elbow macaroni
1 cup heavy cream
8 oz sharp cheddar cheese, shredded
1 teaspoon white balsamic vinegar
Kosher salt
Fresh cracked pepper

For the croutons:
4 sesame seed buns, diced into 1-inch pieces
2 tablespoons olive oil

Garnish:
Sliced green onions
Shredded cheddar cheese

directions

Make the Croutons
I preheat the oven to 400°F (200°C), then arrange the diced sesame seed buns on a parchment-lined baking sheet. After drizzling them with olive oil and tossing them to coat, I bake them for about 10 minutes until they’re golden and crisp. Then I set them aside to cool.
Brown the Ground Beef
In a large pot, I cook the ground beef over medium-high heat with 1 teaspoon each of oregano and thyme, seasoning with salt and pepper. Once it’s browned, I remove it from the pot and set it aside, leaving behind all the delicious bits in the pan.
Sauté the Vegetables
In the same pot, I melt the butter, then add the onions, carrots, and celery with a pinch of salt and pepper. I let them cook for about 10 minutes until they’re tender and fragrant.
Add Garlic and Herbs
Next, I stir in the garlic along with the remaining oregano and thyme, cooking everything together for another minute until the aroma really fills the kitchen.
Thicken the Base
I sprinkle in the flour and stir constantly for about a minute to cook it out. Then I deglaze the pot with a splash of chicken broth to lift up all those flavorful browned bits before adding the rest of the broth and the macaroni.
Simmer the Soup
I bring the soup to a gentle simmer and cook for 5–7 minutes, just until the macaroni is al dente. The broth begins to thicken as the pasta cooks, making the soup nice and hearty.
Add the Cream and Cheese
Once the pasta is cooked, I remove the pot from the heat and stir in the heavy cream, shredded cheddar, and white balsamic vinegar. The cheese melts beautifully, turning the soup rich and velvety.
Finish and Serve
I return the browned beef to the pot and stir everything together until well combined. When serving, I ladle the soup into bowls and top each one with homemade croutons, sliced green onions, and a little extra shredded cheese.

Servings and timing

Servings: 6
Prep time: 15 minutes
Cook time: 35 minutes
Total time: 50 minutes

Variations

Turkey Version: I swap the beef for ground turkey for a lighter version without losing the flavor.
Spicy Kick: A pinch of cayenne or a splash of hot sauce gives the soup a nice little heat.
Vegetarian Adaptation: I use plant-based ground and vegetable broth for a meatless version.
Extra Creamy: I blend a small portion of the soup and stir it back in for a smoother consistency.
Bacon Twist: I sometimes add crumbled bacon on top with the croutons for extra indulgence.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm the soup gently on the stovetop or in the microwave, adding a splash of broth or milk if it thickens too much. For longer storage, I freeze the cooled soup in freezer-safe containers for up to 3 months. When I’m ready to enjoy it again, I thaw overnight in the fridge and reheat as usual.

FAQs

Can I use a different pasta instead of elbow macaroni?

Yes, I sometimes use small shells, ditalini, or even rotini. I just adjust the cooking time so the pasta stays tender.

What can I use instead of cheddar cheese?

I like to mix things up with Monterey Jack, gouda, or even pepper jack if I want some spice. Any good melting cheese works.

Can I make this soup dairy-free?

Absolutely. I substitute the butter with plant-based margarine, use a non-dairy cream (like oat or almond), and skip the cheese or use a dairy-free alternative.

How do I prevent the soup from getting too thick?

Since the pasta absorbs liquid as it sits, I usually add a splash of broth or milk when reheating to loosen it up without diluting the flavor.

Can I make the croutons ahead of time?

Yes, I make the croutons a day or two ahead and store them in an airtight container. They stay nice and crispy, ready for topping right before serving.

Conclusion

This One Pot Macaroni Cheeseburger Soup hits all the right notes — creamy, cheesy, savory, and full of satisfying textures from the beef, pasta, and croutons. I love how quick and easy it is, especially on busy nights when I need something hearty with minimal cleanup. Once I made it, it instantly became a go-to comfort dish in my kitchen, and I’m sure it will in yours too. Grab a spoon and dig into a bowl of this cheesy goodness — it’s pure, cozy bliss.