Ingredients. (one pot cheeseburger macaroni soup) 1 Lb ground beef. 4 tbsp unsalted butter divided. 1 medium white onion diced. ¾ cup carrots shredded. ¾ cup celery diced. 1 tbsp Italian seasoning. ½ TSP oregano.. Brown the beef, crumbling with a spatula until cooked through. Remove from pan and set aside. Heat butter in the same large pot over medium heat (no need to wipe out or drain the grease). Saute onion, carrots, and celery, along with a large pinch of salt and pepper in the same pot over medium-high heat for 10 minutes.
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Add the elbow macaroni to the pot and reduce the heat to a simmer. Cover the pot and cook for 10-15 minutes or until the macaroni is cooked to al dente. 5. Garnish and serve. When the soup is ready, remove the bay leaves from the pot. Garnish the soup with optional chopped parsley and serve hamburger macaroni soup warm.. 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.
