Ingredients
Scale
- 1 lb ground beef
- 1 medium onion, chopped
- 3 cups beef broth
- 2 cups elbow macaroni
- 2 cups shredded cheddar cheese
- 1 cup milk
- 1 tsp garlic powder
- 1 tsp paprika
- Salt and pepper to taste
- Optional: chopped green onions, for garnish
Instructions
- In a large pot, brown the ground beef over medium heat. Add the chopped onion and sauté until softened.
- Pour in the beef broth and add the elbow macaroni. Stir everything together and bring to a boil.
- Reduce the heat and let the soup simmer until the macaroni is tender, about 7-10 minutes. Stir in the milk and shredded cheddar cheese until melted and creamy.
- Serve the soup in bowls and garnish with chopped green onions, if desired.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Add a splash of milk when reheating to maintain its creamy texture.
- For a lighter option, substitute ground beef with ground turkey or a plant-based meat alternative.
- This soup pairs well with crusty bread or grilled cheese sandwiches.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Omnivore
Nutrition
- Serving Size: 1 bowl
- Calories: 550 Kcal
- Sugar: 4g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg