Ingredients:
- 1 lb ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 medium carrot, diced
- 1 celery stalk, diced
- 4 cups beef broth
- 1 (14 oz) can diced tomatoes (with juice)
- 2 cups uncooked elbow macaroni
- 2 cups shredded cheddar cheese
- 1 cup milk or heavy cream
- 2 tablespoons tomato paste
- 1 teaspoon Worcestershire sauce
- 1 teaspoon mustard (optional, for a classic cheeseburger flavor)
- 1/2 teaspoon smoked paprika (optional)
- Salt and black pepper, to taste
- Optional garnish: chopped green onions, crumbled bacon, or extra cheese
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Instructions:
1. Brown the Beef:
In a large pot or Dutch oven, cook the ground beef over medium heat until browned and fully cooked. Drain any excess grease, leaving about 1 tablespoon in the pot for flavor.
2. Sauté Vegetables:
Add the diced onion, carrot, celery, and garlic to the pot. Cook for 5-7 minutes, stirring occasionally, until the vegetables have softened and the onion becomes translucent.
3. Build the Base:
Stir in the tomato paste, Worcestershire sauce, mustard(if using), and smoked paprika (if using). Cook for 1 minute to allow the flavors to develop. Then, pour in the beef brothand diced tomatoes (with juice). Bring the mixture to a boil.
4. Cook the Pasta:
Add the uncooked macaroni to the pot and stir well to combine. Reduce the heat to a simmer and cook for 10-12 minutes, or until the pasta is tender, stirring occasionally to prevent it from sticking to the bottom.
5. Add the Cheese and Milk:
Lower the heat to medium-low. Stir in the shredded cheddar cheese and milk (or cream) until the cheese is fully melted and the soup becomes creamy. Season with salt and black pepper to taste.
6. Serve and Garnish:
Ladle the soup into bowls and garnish with your choice of chopped green onions, crumbled bacon, or extra cheese. Serve hot with a side of crusty bread or a side salad