Cheeseburger Mac Soup (Print Version)
# Ingredients:
01 -
1 pound ground beef.
02 -
2 teaspoons dried oregano.
03 -
2 teaspoons dried thyme.
04 -
6 tablespoons unsalted butter.
05 -
1 yellow onion, diced.
06 -
2 medium carrots, sliced.
07 -
2 celery stalks, sliced.
08 -
5 garlic cloves, minced.
09 -
4 tablespoons all-purpose flour.
10 -
8 cups chicken broth.
11 -
8 ounces elbow macaroni.
12 -
1 cup heavy cream.
13 -
8 ounces sharp cheddar, freshly shredded.
14 -
1 teaspoon white balsamic vinegar.
15 -
Kosher salt and fresh pepper to taste.
16 -
4 sesame seed buns.
17 -
2 tablespoons olive oil.
18 -
Green onions for garnish.
19 -
Extra cheddar for garnish.
# Instructions:
01 -
Cut buns into 1-inch cubes. Spread on lined baking sheet, drizzle with oil. Bake at 400°F until crispy, about 10 minutes.
02 -
Cook beef with 1 teaspoon each oregano and thyme. Season with salt and pepper. Set aside when done.
03 -
In same pot, melt butter. Add onion, carrots, celery. Cook 10 minutes on medium-high heat.
04 -
Mix in garlic and remaining herbs. Cook 1 minute until fragrant.
05 -
Stir in flour and cook 1 minute. Add splash of broth to deglaze pot.
06 -
Add remaining broth and macaroni. Simmer 5-7 minutes until pasta is tender.
07 -
Remove from heat. Stir in cream, cheese, vinegar, and beef. Heat through and season.
08 -
Top with croutons, green onions, and extra cheese.
# Notes:
01 -
Use fresh-grated cheese for best melting.
02 -
Add extra liquid if soup thickens when cooling.