Ingredients
Scale
- 1 pound ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups beef broth
- 1 cup elbow macaroni
- 1 cup shredded cheddar cheese
- 1/2 cup milk
- 1 tablespoon tomato paste
- 1 teaspoon mustard
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large pot, cook ground beef over medium heat until browned. Drain excess fat.
- Add chopped onion and garlic; sauté until fragrant and translucent.
- Stir in beef broth, tomato paste, mustard, salt, and pepper. Bring to a simmer.
- Add elbow macaroni and cook until tender, about 8 minutes.
- Mix in shredded cheddar cheese and milk, stirring until melted and creamy.
- Serve hot, garnished with fresh parsley.
Notes
- Feel free to add diced tomatoes or bacon bits for extra flavor.
- Use a sharp cheddar for a more intense cheese flavor.
- This soup freezes well; reheat gently on the stove or microwave.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Gluten, Dairy
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 420 Kcal
- Sugar: 6g
- Sodium: 950mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 85mg