Ingredients
- 1 pound ground beef
- 1 small onion, diced
- 2 garlic cloves, minced
- 4 cups beef broth
- 2 cups milk (or heavy cream for extra richness)
- 1 cup water
- 1 can (14.5 ounces) diced tomatoes, undrained
- 2 cups elbow macaroni (uncooked)
- 2 cups shredded cheddar cheese
- 1 teaspoon Worcestershire sauce
- 1 teaspoon paprika
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 1/4 cup fresh parsley, chopped (optional, for garnish)
Instructions
Step 1: In a large pot or Dutch oven, cook the ground beef over medium heat until browned. Drain excess grease if necessary.
Step 2: Add the diced onion and minced garlic to the pot. Sauté for 2–3 minutes until the onion becomes translucent and fragrant.
Step 3: Pour in the beef broth, milk, and water. Stir in the diced tomatoes, Worcestershire sauce, paprika, salt, and pepper. Bring the mixture to a gentle boil.
Step 4: Add the uncooked macaroni to the pot. Reduce the heat to a simmer and cook for 8–10 minutes, stirring occasionally, until the pasta is tender.
Step 5: Once the macaroni is cooked, stir in the shredded cheddar cheese until melted and the soup becomes creamy. Adjust seasonings if needed.
Step 6: Serve hot, garnished with fresh parsley if desired. Enjoy with crusty bread or a side salad for a complete meal.