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One-Pot Macaroni Cheeseburger Soup – NO VELVEETA!

If you love the classic taste of a juicy cheeseburger but crave the warm comfort of a hearty soup, this One-Pot Macaroni Cheeseburger Soup – NO VELVEETA! brings the best of both worlds together. It’s rich, creamy, cheesy, and unbelievably satisfying. With tender macaroni, seasoned ground beef, aromatic vegetables, and a velvety cheddar cheese broth made completely from scratch, this soup delivers bold flavor without relying on processed cheese. Think of it as the coziest, most delicious mash-up of your favorite childhood meals — a savory cheeseburger and a creamy macaroni soup. Everything cooks in one pot, making it perfect for busy weeknights, chilly evenings, family dinners, or meal prep. The combination of ground beef, herbs, sharp cheddar, buttery roux, and elbow macaroni creates a warm, nostalgic bowl of comfort with real ingredients and no shortcuts. This soup is hearty, filling, and incredibly flavorful. With just one pot, minimal cleanup, and a fast 30–40-minute cook time, it's a recipe you’ll want to make again and again. Let’s jump into this irresistible homemade classic.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 8 bowls
Ingredients Equipment Method Notes

Ingredients
  

Beef & Pasta
  • 1 lb ground beef
  • 8 oz elbow macaroni
Vegetables & Aromatics
  • 1 cup carrots diced
  • 1 cup celery diced
  • 5 cloves garlic minced
  • 1 cup yellow onion chopped
  • 1 green onion sliced
  • 2 teaspoons dried oregano
  • 2 teaspoons dried thyme
Broth & Liquids
  • 8 cups chicken broth
  • 1 teaspoon white balsamic vinegar
  • 1 cup heavy cream
Cheese & Dairy
  • 8 oz sharp cheddar cheese freshly grated
Additional cheddar cheese for serving
  • 6 tablespoons butter
Roux & Seasoning
  • 4 tablespoons all-purpose flour
  • Kosher salt to taste
  • Fresh cracked pepper to taste
Oil & Bread
  • 2 tablespoons olive oil
  • 4 sesame seed buns optional for serving or croutons

Equipment

  • Large soup pot or Dutch oven
  • Wooden spoon
  • Measuring cups and spoons
  • Chef’s knife
  • Cutting board
  • Ladle
  • Whisk
  • Grater (for fresh cheddar)
  • Airtight containers for leftovers

Method
 

Step 1: Brown the Beef
  1. Heat olive oil in a large soup pot over medium-high heat. Add the ground beef and cook for 5–7 minutes, breaking it apart until browned. Season with a pinch of salt and pepper. Remove beef from the pot and set aside, leaving the drippings for flavor.
Step 2: Sauté the Vegetables
  1. In the same pot, add butter. Once melted, add the carrots, celery, and yellow onion. Cook for 5–6 minutes until softened. Add garlic and cook for 1 more minute.
Step 3: Add Dried Herbs
  1. Stir in oregano and thyme. Toasting the herbs in the fat enhances their flavor.
Step 4: Create the Roux
  1. Add the flour to the pot and stir constantly for 1–2 minutes. This thickens the final soup and adds richness.
Step 5: Add Broth and Deglaze
  1. Slowly pour in the chicken broth while whisking to avoid lumps. Scrape up the flavor from the bottom of the pot. Add white balsamic vinegar for brightness.
Step 6: Return Beef to the Pot
  1. Add the browned beef back into the broth and stir well.
Step 7: Add the Macaroni
  1. Add the elbow macaroni directly into the pot. Simmer for 10–12 minutes until the pasta is tender.
Step 8: Add the Heavy Cream
  1. Reduce heat to low and stir in the heavy cream. Do not boil after adding dairy.
Step 9: Melt in the Cheddar Cheese
  1. Add the grated sharp cheddar cheese, stirring until melted into a smooth, creamy broth.
Step 10: Finish and Serve
  1. Taste the soup and adjust seasonings with salt and pepper. Garnish with sliced green onions and extra cheddar.

Notes

🧊 Storage & Reheating
Refrigerator
Store in an airtight container for up to 4 days.
Note: Macaroni absorbs broth; add water or broth when reheating.
Freezer
Freeze before adding the pasta for best texture.
Freeze base for up to 2 months.
Reheating
Stovetop: Heat gently over medium. Add broth as needed.
Microwave: Heat 1–2 minutes per bowl. Stir halfway.
🥄 Variations
Spicy Cheeseburger Soup: Add chili flakes or diced jalapeños.
Bacon-Free Smoky Flavor: Add smoked paprika (pork-free alternative!).
Veggie Boost: Add peas, spinach, or corn at the end.
Cheesier Version: Use a mix of cheddar + Monterey Jack.
Low-Carb Option: Replace pasta with diced cauliflower.
Tomato Twist: Add 1 cup crushed tomatoes for a cheeseburger-like flavor.
Mustard Kick: Add 1 teaspoon Dijon mustard (no alcohol).
❓ 10 FAQs
1. Can I use chicken instead of beef?
Yes! Ground chicken makes a lighter version.
2. Can I make this without cream?
Use whole milk or evaporated milk.
3. Why does my soup get thick?
The macaroni absorbs broth. Add more broth to thin it out.
4. Can I add vegetables?
Yes—spinach, peas, mushrooms, or zucchini all work well.
5. Can this be made gluten-free?
Use gluten-free pasta and gluten-free flour.
6. Can I prep this ahead?
Store pasta separately for best texture.
7. What cheese melts best?
Freshly grated sharp cheddar—never pre-shredded.
8. Why no Velveeta?
This recipe uses only real cheese for cleaner flavor.
9. Can I freeze leftovers?
Freeze the soup base without pasta or cream added.
10. Can I serve it with buns?
Yes—toast sesame seed buns or make cheeseburger croutons.
🏁 Conclusion
This One-Pot Macaroni Cheeseburger Soup – NO VELVEETA! is the perfect comfort food—rich, hearty, creamy, and bursting with real cheese flavor. It transforms familiar cheeseburger ingredients into a cozy, satisfying soup that warms your soul and fills your kitchen with irresistible aromas. Every spoonful features tender beef, creamy cheddar broth, soft macaroni, and fragrant herbs, making it a dish the whole family will love.
Whether you’re preparing it for a quick dinner, a comforting weekend meal, or meal prep for the week, this one-pot recipe delivers incredible flavor with minimal cleanup. It’s homemade comfort at its finest—simple, satisfying, and absolutely delicious.