Ingredients
Prep Time: 10 Minutes
Cook Time: 30 Minutes
Total Time: 40 Minutes
Servings: 4-6
1 lb. ground beef (lean or substitute with ground turkey)
1 medium onion, diced
1/2 cup diced tomatoes (canned or fresh)
2 cups beef broth (low-sodium preferred)
2 cups elbow macaroni (or small pasta shapes)
1 cup shredded cheddar cheese (sharp or mild)
1 cup milk (whole, 2%, or skim)
Salt & pepper to taste
Optional Add-Ins:
2 cloves garlic, minced
1 teaspoon paprika
1 cup frozen peas or carrots
Fresh herbs (parsley or chives) for garnish
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Instructions
1. Brown the Beef
Heat a large pot or Dutch oven over medium heat.
Add 1 lb. ground beef and 1 diced medium onion.
Cook until browned and onions are softened, about 7-8 minutes.
Season with salt and pepper.
Drain excess fat.
2. Add Tomatoes & Broth
Stir in 1/2 cup diced tomatoes.
Pour in 2 cups beef broth.
Bring to a boil.
3.Cook the Macaroni
Add 2 cups elbow macaroni to the pot.
Reduce heat to medium and simmer for 7-8 minutes until al dente.
Stir occasionally to prevent sticking.
4. Add Cheese & Milk
Lower the heat to medium-low.
Gradually stir in 1 cup milk.
Add 1 cup shredded cheddar cheese.
Stir until cheese is fully melted and the soup is creamy.
5. Season & Serve
Taste and adjust seasoning with additional salt and pepper if needed.
Ladle into bowls and garnish with fresh herbs if desired.
Serve hot with crusty bread or a fresh green salad
