Cook Bacon: In a large pot or Dutch oven, cook the bacon until crispy. Remove the bacon, leaving the bacon grease in the pot. Set the bacon aside to use as a topping later.

Saute Vegetables: In the same pot with the bacon grease, add the diced onion, carrots, celery, and minced garlic. Cook over medium heat until the vegetables are tender, about 5-7 minutes.

Make Roux: Add the butter to the pot and allow it to melt. Sprinkle the flour over the vegetables and butter, stirring constantly to create a roux. Cook for 2-3 minutes to remove the raw flour taste.

Add Broth and Seasoning: Gradually whisk in the chicken broth, stirring to combine and remove any lumps from the roux. Add the Italian seasoning, salt, and pepper to taste. Bring the mixture to a simmer.

Cook Macaroni: Once simmering, add the uncooked elbow macaroni to the pot. Cook according to package instructions until the macaroni is tender, stirring occasionally.

Add Cream and Cheese: Stir in the heavy cream, white vinegar, cooked ground beef, and half of the crispy bacon pieces. Let the soup simmer for another 5 minutes. Then, gradually stir in the shredded sharp cheddar cheese until melted and creamy.

Serve: Taste the soup and adjust seasoning if needed. Serve hot, garnished with remaining crispy bacon pieces, chopped green onions, and extra shredded cheese if desired.

Enjoy this hearty and flavorful Bacon Cheeseburger Macaroni Soup!

Feel free to adjust the seasoning, cheese, or any other ingredients according to your taste preferences. Enjoy your delicious soup!