One Pot Macaroni Cheeseburger Soup
Description
Dinner can be on your table in about 30 minutes. It's a delicious, satisfying and easy to prepare one pot meal.
Ingredients
Croutons:
4 sesame seed buns, diced into 1-inch pieces
2 T. olive oil
Soup:
1 lb. ground beef
2 t. dried oregano, divided
2 t. dried thyme, divided
6 T. butter
1 c. yellow onion, diced
1 c. sliced carrots
1 c. sliced celery
5 cloves garlic, minced
4 T. flour
8 c. chicken broth
8 oz. uncooked elbow macaroni
1 c. heavy cream
8 oz. sharp Cheddar cheese, freshly shredded (melts better)
1 t. white balsamic vinegar
Kosher salt
freshly ground black pepper
Garnish:
sliced green onion, for garnish
shredded Cheddar cheese, for garnish
Directions
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Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
Croutons:
Place bun cubes in a single layer on the prepared baking sheet. Drizzle with olive oil; toss to coat evenly. Bake 10 minutes or until crispy on the outside.
Heat a large pot over medium heat. Add ground beef, 1 t. dried oregano, 1 t. thyme, and a few pinches of salt and black pepper. Brown and crumble ground beef until cooked through. Remove from pot; set aside.
Heat the butter in the same large pot over medium heat, don't wipe it out or drain the grease.
Add the onion, carrots, celery, and a large pinch of salt and black pepper. Turn heat to medium-high; cook, stirring occasionally for 10 minutes.
Reduce heat to medium; add the minced garlic, the remaining oregano and thyme; cook 1 minute.
Add the flour; stir to coat veggies. Cook 1 minute, stirring frequently.
Add a splash of chicken broth to deglaze the pot, scraping the bits off of the bottom.
Stir in the remaining chicken broth and the uncooked macaroni along with a pinch of salt and pepper. Turn heat to medium-high; bring to a simmer.
When it begins to simmer, turn the heat to low; simmer for 5-7 minutes or until pasta is al dente, stirring occasionally to prevent noodles from sticking to the bottom of the pot.
Remove soup from the heat. Stir in the heavy cream, the shredded Cheddar cheese and the white balsamic vinegar. Add the ground beef back into the pot. Heat the soup over medium heat for several minutes, until heated through. Season with salt and pepper, to taste.
Serve soup garnished with the croutons, green onions and shredded Cheddar cheese.
8 servings.