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Instructions
1. Brown the Beef:
In a large Dutch oven or heavy-bottomed pot over medium-high heat, cook the ground beef and diced onion together. Cook for 5-7 minutes, breaking up the meat with a spoon, until the beef is thoroughly browned and the onion is softened. Drain off any excess grease.
2. Simmer the Pasta:
Pour in the beef broth and bring the mixture to a rolling boil. Add the dry elbow macaroni and stir to combine. Reduce the heat to a steady simmer and cook, stirring occasionally, for 7-10 minutes, or until the pasta is tender.
3. Create the Creamy Base:
Reduce the heat to low. Pour in the milk, stirring constantly to incorporate. Then, gradually add the shredded cheddar cheese, stirring until the cheese is completely melted and the soup is smooth and creamy. Be careful not to let it boil after adding the dairy.
4. Final Touches and Serve:
Taste the soup and season generously with salt and black pepper. Ladle the hot soup into bowls and garnish with extra shredded cheese and a sprinkle of fresh parsley for a pop of color and freshness.
Chef’s Notes & Variations
Creamier Texture: For an even richer and creamier soup, substitute the milk with an equal amount of half-and-half or heavy cream.
Flavor Boost: Add 1-2 minced garlic cloves to the beef in the last minute of browning. For a classic cheeseburger feel, stir in a tablespoon of ketchup and a teaspoon of yellow mustard along with the milk.
Vegetable Add-Ins: Feel free to add other finely diced vegetables like celery or bell peppers when you cook the onion.
Storage: This soup is best enjoyed fresh, as the pasta will continue to absorb liquid upon standing. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of broth or milk to loosen the consistency if needed.
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