Ingredients
Scale
- 1 lb ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 large carrot, diced
- 1 stalk celery, diced
- 4 cups beef broth
- 2 cups elbow macaroni
- 1 1/2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 2 cups milk
- 1/2 cup heavy cream
- 2 tbsp all-purpose flour
- 1 tbsp olive oil
- 1/2 tsp smoked paprika
- 1/2 tsp mustard powder
- Salt and pepper to taste
- 2 tbsp chopped fresh parsley (optional, for garnish)
Instructions
- Heat olive oil in a large pot over medium heat. Add ground beef and cook until browned, breaking it up with a spoon. Drain excess fat if needed.
- Stir in diced onion, garlic, carrot, and celery. Cook for 4-5 minutes until vegetables are softened.
- Add beef broth and bring to a boil. Add elbow macaroni and reduce heat to simmer. Cook for 8-10 minutes, stirring occasionally, until pasta is al dente.
- In a small bowl, whisk together milk, heavy cream, and flour until smooth. Slowly pour this mixture into the pot, stirring continuously to avoid lumps. Simmer for 2-3 minutes until soup thickens slightly.
- Stir in shredded cheddar and mozzarella, smoked paprika, mustard powder, salt, and pepper. Stir until the cheese melts completely and the soup is creamy.
- Ladle the soup into bowls, garnish with fresh parsley if desired, and serve warm with crusty bread or crackers.
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a bit of broth or milk to reach desired consistency.
- Freezing: Freeze in individual portions for up to 3 months. Reheat on the stovetop for best results.
- Variations: Substitute ground turkey for a lighter option, add bell peppers or peas for extra vegetables, or use Gouda cheese for a flavor twist.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free