Hey, foodie fam! 👋🍔 Today, I’ve got a game-changer for your dinner lineup – my One-Pot Macaroni Cheeseburger Soup, and here’s the kicker – no Velveeta in sight! 🚫🧀

Picture a bowl brimming with all the classic cheeseburger flavors, hearty macaroni, and a rich, cheesy broth that’ll make your taste buds do a happy dance. It’s comfort food meets convenience, and I can’t wait to share the delicious deets with you. Ready to whip up some cozy goodness? Let’s get cooking! 🥄🧡✨

Ingredients:

1 lb. ground beef
2 teaspoons dried oregano, divided
2 teaspoons dried thyme, divided
6 tablespoons butter
1 yellow onion, diced
1 cup sliced carrots
1 cup sliced celery
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
4 sesame seed buns, diced into 1 inch pieces
2 tablespoons olive oil
Garnish:
sliced green onion, for garnish
shredded cheddar cheese, for garnish

Instructions:

Step 1: Heat oven to 400 degrees. Place sesame seed bun cubes in a single layer on a parchment-lined baking sheet. Drizzle with olive oil and toss to coat evenly. Bake for 10 minutes or until crispy on the outside.

Step 2: Heat a large pot over medium heat. Add ground beef, 1 teaspoon oregano, 1 teaspoon thyme, and a couple pinches of salt and pepper. Brown the beef, crumbling with a spatula until cooked through.

Step 3: Remove from pan and set aside. Heat butter in the same large pot over medium heat (no need to wipe it out or drain the grease). Add onion, carrots, celery, and a large pinch of salt and pepper. Turn heat to medium-high and cook, stirring occasionally for 10 minutes.

Step 4: Reduce heat to medium and add garlic, the remaining 1 teaspoon oregano, and the remaining 1 teaspoon thyme, and cook for another minute. Then add flour and stir to coat veggies. Cook for one more minute, stirring frequently.

Step 5: Add a splash of chicken broth to deglaze the pot, scraping all the yummy bits off the bottom. Stir in the remaining chicken broth and macaroni noodles along with another pinch of salt and pepper.

Step 6: Turn heat to medium-high, and bring to a simmer. Once it begins to simmer, turn heat to low and simmer for 5-7 minutes or pasta is al dente. Stir occasionally to prevent noodles from sticking to the bottom of the pot.

Step 7: Remove soup from heat. Stir in heavy cream and shredded cheese. Then add the white balsamic vinegar.

Step 8: Add cooked ground beef back into the pot. Heat the soup over medium heat for a couple minutes, until the beef is heated through. Season to taste with salt and pepper. Serve soup with sesame seed bun croutons and garnish with green onions and shredded cheddar cheese and enjoy!

Nutrition Information:

Frequently Asked Questions:

Can I Use Ground Turkey or Chicken Instead of Beef?

Yes, you can substitute ground turkey or chicken for the ground beef if you prefer a leaner option. Just brown it in the same way as the beef, and it will work well in this soup.

What Can I Use as a Cheese Substitute?

If you want to avoid or replace cheddar cheese, you can use other cheese varieties like mozzarella, Monterey Jack, or a cheese blend. Choose one that melts well for a creamy texture.

Can I Make This Soup Ahead of Time?

Yes, you can prepare this soup in advance. However, it’s best to leave out the macaroni when storing it. Add the macaroni when you’re ready to reheat and serve, so it doesn’t become overcooked and mushy.

What Can I Use Instead of White Balsamic Vinegar?

If you don’t have white balsamic vinegar, you can use regular white vinegar or apple cider vinegar as a substitute. Start with a small amount and adjust to taste.

How Do I Store and Reheat Leftovers?

Store any leftover soup in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm it on the stovetop over low to medium heat, stirring occasionally until heated through. You may need to add a splash of broth or cream to maintain the desired consistency.

Is There a Gluten-Free Option for the Macaroni?

If you need a gluten-free alternative, you can use gluten-free macaroni or pasta in place of regular elbow macaroni. There are many gluten-free pasta options available in stores.

Can I Freeze Leftover Soup for Later?

While you can freeze this soup, keep in mind that pasta can become mushy when frozen and thawed. If you plan to freeze leftovers, consider undercooking the pasta slightly before adding it to the soup. Thaw and reheat gently on the stove, adding extra liquid if needed.

What Are Some Creative Garnish Ideas?

Aside from green onions and shredded cheddar cheese, you can get creative with garnishes. Try adding diced tomatoes, crumbled bacon, sliced jalapeños, or even a dollop of sour cream to customize the flavors and presentation.

One-Pot Macaroni Cheeseburger Soup – No Velveeta

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Ingredients

1 lb. ground beef
2 teaspoons dried oregano divided
2 teaspoons dried thyme divided
6 tablespoons butter
1 yellow onion diced
1 cup sliced carrots
1 cup sliced celery
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
4 sesame seed buns diced into 1 inch pieces
2 tablespoons olive oil
Garnish:
sliced green onion for garnish
shredded cheddar cheese for garnish

Instructions

Step 1: Heat oven to 400 degrees. Place sesame seed bun cubes in a single layer on a parchment-lined baking sheet. Drizzle with olive oil and toss to coat evenly. Bake for 10 minutes or until crispy on the outside.
Step 2: Heat a large pot over medium heat. Add ground beef, 1 teaspoon oregano, 1 teaspoon thyme, and a couple pinches of salt and pepper. Brown the beef, crumbling with a spatula until cooked through.
Step 3: Remove from pan and set aside. Heat butter in the same large pot over medium heat (no need to wipe it out or drain the grease). Add onion, carrots, celery, and a large pinch of salt and pepper. Turn heat to medium-high and cook, stirring occasionally for 10 minutes.
Step 4: Reduce heat to medium and add garlic, the remaining 1 teaspoon oregano, and the remaining 1 teaspoon thyme, and cook for another minute. Then add flour and stir to coat veggies. Cook for one more minute, stirring frequently.
Step 5: Add a splash of chicken broth to deglaze the pot, scraping all the yummy bits off the bottom. Stir in the remaining chicken broth and macaroni noodles along with another pinch of salt and pepper.
Step 6: Turn heat to medium-high, and bring to a simmer. Once it begins to simmer, turn heat to low and simmer for 5-7 minutes or pasta is al dente. Stir occasionally to prevent noodles from sticking to the bottom of the pot.
Step 7: Remove soup from heat. Stir in heavy cream and shredded cheese. Then add the white balsamic vinegar.
Step 8: Add cooked ground beef back into the pot. Heat the soup over medium heat for a couple minutes, until the beef is heated through. Season to taste with salt and pepper. Serve soup with sesame seed bun croutons and garnish with green onions and shredded cheddar cheese and enjoy!