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One Pot Macaroni Cheeseburger Soup Creamy

Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Servings: 6
Ingredients Method

Ingredients
  

For the Soup Base
  • 1 lb lean ground beef
  • 1 medium yellow onion diced
  • 1 cup carrots diced
  • 1 cup celery diced
  • 2 cloves garlic minced
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • Salt and black pepper to taste
For the Creamy Broth
  • 3 tbsp all-purpose flour
  • 4 cups chicken or beef broth
  • 2 cups elbow macaroni uncooked
  • 1 cup heavy cream
  • 2 cups sharp cheddar cheese shredded
  • 1 tbsp white balsamic vinegar or yellow mustard
For Garnish
  • Green onions sliced
  • Extra shredded cheddar
  • Sesame seed bun croutons optional

Method
 

Preparation
  1. Gather all ingredients and dice the onion, carrots, and celery.
  2. Shred the sharp cheddar cheese from a block for the best melting consistency.
Cooking
  1. In a large Dutch oven or soup pot over medium heat, brown the ground beef with oregano, thyme, salt, and pepper until cooked through. Remove the beef and set aside.
  2. In the same pot, melt a bit of butter if needed and sauté the onion, carrots, and celery for about 8-10 minutes until softened.
  3. Add the minced garlic and cook for another minute until fragrant.
  4. Sprinkle the flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste.
  5. Slowly pour in a splash of broth to deglaze the pot, scraping up any browned bits from the bottom.
  6. Stir in the remaining broth and the elbow macaroni. Bring to a gentle simmer.
  7. Cook for 5-7 minutes or until the macaroni is al dente, stirring occasionally to prevent sticking.
Finishing
  1. Reduce heat to low and stir in the heavy cream and shredded cheddar cheese until smooth and melted.
  2. Add the cooked ground beef back into the pot along with the white balsamic vinegar.
  3. Heat through for 2-3 minutes. Adjust seasoning with salt and pepper as needed.
  4. Serve warm, garnished with green onions and extra cheese.