Ingredients

• 1 pound ground beef
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 4 cups beef broth
• 2 cups elbow macaroni
• 2 cups shredded cheddar cheese
• 1 cup milk or heavy cream
• 2 tablespoons butter
• Salt and black pepper, to taste
• Fresh parsley, chopped

Instructions

1. In a large pot, cook ground beef over medium heat until browned. Drain excess grease if needed.
2. Add onion, carrots, celery, and garlic. Cook for 4–5 minutes until softened.
3. Pour in beef broth and bring to a boil.
4. Stir in elbow macaroni and cook until pasta is tender, about 8–10 minutes.
5. Reduce heat to low and stir in butter, milk, and shredded cheddar cheese.
6. Mix until cheese is melted and soup becomes creamy.
7. Season with salt and black pepper to taste.
8. Garnish with fresh parsley and serve hot.

Tips

• Add diced potatoes for an even heartier soup.
• Use sharp cheddar for extra cheesy flavor.
• Stir occasionally while simmering so pasta does not stick.