Description
A rich and comforting soup that combines savory ground beef, tender elbow macaroni, and melted cheese in a creamy broth for the ultimate weeknight family dinner.
Ingredients
1 pound (450 g) lean ground beef
1 tablespoon olive oil
1 small yellow onion, finely diced
2 cloves garlic, minced
1 medium carrot, peeled and finely diced
1 celery stalk, finely diced
3 tablespoons all-purpose flour
4 cups (960 ml) low-sodium beef broth
2 cups (480 ml) whole milk
1 cup (240 ml) heavy cream
2 cups (200 g) shredded sharp cheddar cheese
1 cup (100 g) shredded mozzarella cheese
2 cups (200 g) uncooked elbow macaroni
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon paprika
1 teaspoon dried parsley
½ teaspoon mustard powder
½ teaspoon onion powder
Instructions
Heat olive oil in a large pot over medium heat. Add ground beef and cook until browned, about 6–8 minutes. Drain excess grease if needed.
Add onion, carrot, and celery. Cook 5–6 minutes until softened. Stir in garlic and cook 30 seconds.
Sprinkle flour over the mixture and stir for 2 minutes.
Gradually pour in beef broth while stirring. Add milk and heavy cream. Bring to a gentle simmer.
Stir in macaroni, salt, pepper, paprika, parsley, mustard powder, and onion powder. Simmer 10–12 minutes until pasta is tender.
Reduce heat to low. Stir in cheddar and mozzarella cheese until melted and creamy. Adjust seasoning if needed.
Notes
If soup thickens too much during storage, add extra milk or broth when reheating. For best texture, shred cheese fresh from a block. Cook pasta separately if making far in advance to prevent it from absorbing too much liquid.
- Prep Time: 10 minutes
- Cook Time: 30 minutes