1 lb Ground beef
1 ½ cups Macaroni
1 medium Onion, diced
2 cloves Garlic, minced
4 cups Beef broth
1 cup Milk
2 cups Cheddar cheese, shredded
Salt, Pepper, Paprika to taste
Prepare the ingredients: Dice your onion and mince your garlic. Gather all your ingredients for easy access while cooking.
Brown the beef: In a large pot or Dutch oven, heat a tablespoon of oil over medium heat. Add the ground beef, seasoning lightly with salt and pepper. Cook until browned, breaking it into smaller pieces.
Add the vegetables: Incorporate the diced onion and minced garlic into the pot. Sauté, stirring frequently, for about 2-3 minutes until the onion becomes translucent.
Stir in the macaroni: Add the macaroni to the pot along with beef broth. Bring to a simmer, stirring occasionally. Cook for approximately 7-8 minutes, or until the macaroni is al dente.
Add milk and cheese: Once the pasta is cooked, reduce the heat. Stir in the milk and shredded cheddar cheese, mixing until the cheese melts and the soup becomes creamy. Adjust seasoning if necessary.
Serve: Ladle the soup into bowls and enjoy garnished with additional cheese or chopped parsley for a pop of color!
