Description
A rich, creamy soup that combines savory beef, tender macaroni, and melted cheese into a comforting cold-weather meal.
Ingredients
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1 tablespoon olive oil
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1 pound ground beef
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1 medium yellow onion, diced
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2 cloves garlic, minced
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2 medium carrots, diced
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2 celery stalks, diced
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3 tablespoons all-purpose flour
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4 cups low-sodium beef broth
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2 cups whole milk
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1 cup heavy cream
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1½ cups elbow macaroni, uncooked
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2 cups shredded sharp cheddar cheese
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½ teaspoon paprika
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½ teaspoon dried mustard powder
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½ teaspoon salt
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¼ teaspoon black pepper
Instructions
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Heat olive oil in a large pot over medium heat. Add ground beef and cook until browned, about 5–7 minutes.
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Add onion, carrots, and celery. Cook for 5 minutes until softened. Stir in garlic and cook for 30 seconds.
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Sprinkle flour over the mixture and cook for 1–2 minutes, stirring constantly.
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Slowly add beef broth, then stir in milk and heavy cream until smooth.
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Bring to a gentle simmer and add uncooked macaroni. Cook for 8–10 minutes until pasta is tender.
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Reduce heat to low and stir in cheddar cheese, paprika, mustard powder, salt, and pepper until melted and creamy.
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Serve hot and enjoy.
Notes
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For thicker soup, let it simmer a few extra minutes.
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Add extra broth or milk when reheating if the soup thickens.
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Garnish with extra cheese or fresh herbs for added flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes