Ingredients
Scale
- 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 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
- 4 sesame seed buns, diced into 1-inch pieces
- 2 tablespoons olive oil
- Sliced green onion
- Shredded cheddar cheese
Instructions
- Preheat oven to 400°F (200°C). Arrange diced sesame seed buns on a baking sheet, drizzle with olive oil, and bake until crispy (about 10 minutes).
- In a large pot over medium heat, brown the ground beef with oregano, thyme, salt, and pepper. Remove and set aside.
- In the same pot, melt butter and sauté onions, carrots, celery, and garlic until tender (about 10 minutes).
- Stir in flour to form a roux; cook for another minute.
- Deglaze with chicken broth; add remaining broth and macaroni. Simmer until pasta is al dente (5-7 minutes).
- Stir in heavy cream and cheese until melted. Return beef to the pot; heat through.
- Serve topped with croutons and garnished with green onions.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: One-Pot Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (about 280g)
- Calories: 450
- Sugar: 3g
- Sodium: 900mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg