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Ingredients:
For the soup:
1 lb. ground beef
2 teaspoons dried oregano, divided
2 teaspoons dried thyme, divided
6 tablespoons butter
1 cup yellow onion, diced
1 cup carrots, sliced
1 cup celery, sliced
5 cloves garlic, minced
4 tablespoons 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
Kosher salt
Fresh cracked pepper
For the croutons:
4 sesame seed buns, diced into 1-inch pieces
2 tablespoons olive oil
Garnish:
Sliced green onions
Shredded cheddar cheese
Directions:
Preheat oven to 400°F (200°C). Arrange bun pieces on a parchment-lined baking sheet, drizzle with olive oil, toss to coat, and bake for 10 minutes until crispy.
In a large pot, brown the ground beef with 1 teaspoon each of oregano and thyme, salt, and pepper. Remove and set aside.
In the same pot, melt butter and add onions, carrots, celery, and a pinch of salt and pepper. Cook on medium-high for 10 minutes.
Add garlic, remaining herbs, and cook for 1 more minute. Stir in flour and cook another minute.
Deglaze pot with a splash of chicken broth, then add the remaining broth and macaroni. Bring to a simmer, cook until pasta is al dente, about 5-7 minutes.
Off heat, stir in cream, cheese, and vinegar. Return beef to the pot, reheat briefly.
Serve with croutons, garnished with green onions and extra cheese.
Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes | Kcal: 650 kcal | Servings: 6 servings
