Ingredients
1 lb ground beef (or ground turkey)
1 medium onion, diced
1/2 cup diced tomatoes (canned or fresh)
2 cups beef broth (or chicken/vegetable broth)
2 cups elbow macaroni, uncooked
1 cup shredded cheddar cheese
1 cup milk (any kind: whole, 2%, or non-dairy)
Salt and pepper, to taste
Optional add-ins:
2 cloves garlic, minced
1 tsp paprika (smoked or sweet)
1 cup frozen peas or carrots (or mixed veggies)
2 tbsp fresh herbs, chopped (parsley or chives)
Instructions
Brown the Beef: In a large pot or Dutch oven over medium-high heat, cook the ground beef with the diced onion. Season lightly with salt and pepper. Cook, breaking it up with a spoon, until browned and no longer pink, 5–7 minutes. Drain excess fat if needed.
Add Tomatoes & Broth: Stir in the diced tomatoes and beef broth. Scrape up any browned bits from the bottom of the pot for extra flavor. Bring the mixture to a gentle boil.
Cook the Macaroni: Add the elbow macaroni to the pot. If using garlic, paprika, or frozen vegetables, add them now. Reduce heat to a medium simmer and cook, stirring occasionally, for about 7–8 minutes or until the pasta is al dente.
Add Cheese & Milk: Lower the heat to low. Stir in the milk and shredded cheddar cheese a handful at a time, stirring constantly until the cheese is fully melted and the soup is creamy. Do not let it boil after adding the milk and cheese.
Adjust Consistency: If the soup is too thick, add a splash of broth or milk until it reaches your desired consistency. If it’s too thin, let it simmer a few more minutes, stirring often.
Season & Serve: Taste and adjust with more salt and pepper as needed. Ladle into bowls and garnish with fresh parsley or chives if desired. Serve hot and enjoy! 😋
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