One-Pot Macaroni Cheeseburger Soup

Ingredients

• 1 lb ground beef

• 2 teaspoons dried oregano, divided

• 2 teaspoons dried thyme, divided

• 6 tablespoons butter

• 1 cup yellow onion, diced

• 1 cup sliced carrots

• 1 cup sliced celery

• 5 cloves garlic, minced

• 4 tablespoons all-purpose 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 (optional)

• Kosher salt and fresh cracked pepper to taste

• Optional garnish: sliced green onions, extra shredded cheddar cheese

Instructions

1. Brown ground beef in a large pot over medium heat with 1 teaspoon oregano and 1 teaspoon thyme, breaking it up until fully cooked. Remove and set aside.

2. In the same pot, melt butter and sauté onion, carrots, celery with salt and pepper until softened, about 10 minutes. Add garlic, more oregano and thyme, cook another minute.

3. Sprinkle flour over the veggies and stir continuously for 1 minute.

4. Slowly add broth, scraping up browned bits from pot bottom. Bring to a simmer, then add elbow macaroni.

5. Simmer 5-7 minutes until pasta is al dente.

6. Stir in heavy cream, shredded cheddar, vinegar (if using), and cooked ground beef. Heat through until cheese melts.

7. Adjust seasoning to taste. Serve topped with sliced green onions and extra cheese.