Recipe
One-Pot Macaroni & Cheeseburger Soup
A comforting one-pot soup of savoury beef mince, macaroni and mature Cheddar, finished with crisp sesame-bun croutons and spring onions for a playful cheeseburger-inspired supper.
Ingredients
Method
20 mins prep30 mins cook50 mins total
Heat the oven to 200°C/180°C fan. Spread the sesame-bun pieces over a baking tray, toss with the olive oil and bake for about 10 minutes, turning once, until crisp. Set aside.
Meanwhile, put a large heavy-based pot over a medium-high heat. Add the beef mince with half the oregano and thyme, season with salt and pepper, and cook until browned. Transfer the beef to a bowl, leaving the browned bits in the pot.
Melt the butter in the same pot. Add the onion, carrots and celery, season lightly, and cook for about 10 minutes until the vegetables have softened. Stir in the garlic and remaining herbs for 1 minute.
Sprinkle in the flour and stir for 1 minute. Add a splash of the stock, scraping the base of the pot, then pour in the rest. Stir in the macaroni and bring to a gentle simmer.
Cook for 5–7 minutes, stirring regularly, until the macaroni is just tender. Remove the pot from the heat, then stir in the cream, Cheddar and white balsamic vinegar until smooth.
Return the beef to the pot and warm through briefly. Taste and adjust the seasoning, then serve with the sesame-bun croutons, spring onions and extra grated Cheddar.
Notes
The pasta thickens the soup as it sits, so add a little extra stock when reheating leftovers.
For a hotter version, add a pinch of chilli flakes with the dried herbs.
About this recipe
This hearty soup brings the familiar flavours of a cheeseburger into a warming bowl, with savoury beef mince, tender macaroni and mature Cheddar in a lightly thickened creamy broth. Onion, carrot, celery and garlic give the base plenty of depth without making the recipe complicated.
Sesame-bun croutons add a crisp contrast to the soft pasta and silky soup. Make them while the soup comes together, then finish each bowl with spring onions and a little extra cheese. The macaroni will continue to absorb liquid as it stands, so loosen leftovers with a splash of stock when reheating.
