Ingredients
Scale
- 1 lb ground beef
- 1 medium onion, diced
- 2 cups beef broth
- 2 cups elbow macaroni
- 1 cup shredded cheddar cheese
- 1 cup milk
- Salt and pepper to taste
Instructions
- In a large pot, cook ground beef and diced onion over medium heat until the beef is fully browned and onion is soft. Drain excess fat.
- Add the beef broth and bring the mixture to a boil.
- Stir in elbow macaroni and cook uncovered for 7-8 minutes, or until al dente.
- Lower heat to medium-low and add milk and shredded cheddar cheese, stirring until the cheese melts and soup becomes creamy.
- Season with salt and pepper to taste. Serve hot and enjoy!
Notes
- Freshly shredded cheese melts more smoothly than pre-shredded cheese, so grate fresh cheddar for the best texture.
- You can add more vegetables, such as carrots or bell peppers, for added nutrition.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup, Main Course
- Method: One-Pot, Stovetop
- Cuisine: American
- Diet: Low Calorie