1 lb Ground Beef
1 cup Elbow Macaroni
2 cups Cheddar Cheese, shredded
4 cups Beef Broth
1 cup Heavy Cream
1 Onion, chopped
2 cloves Garlic, minced
Salt to taste
Pepper to taste
Brown the Meat: In a large pot over medium heat, brown the ground beef until fully cooked. Drain excess fat if necessary.
Add Aromatics: Add onions and garlic to the pot, sautéing until they’re soft and fragrant, about 3-4 minutes.
Combine Broth and Macaroni: Stir in the beef broth, bring it to a gentle boil, and add the macaroni. Reduce heat to medium-low and cook according to package instructions until al dente.
Make It Creamy: Lower the heat, stir in the heavy cream, and let it simmer for another 2-3 minutes.
Add the Cheese: Gradually stir in the cheese until melted and creamy. Adjust seasoning with salt and pepper to taste.
Serve Warm: Ladle the soup into bowls and top with your favorite garnishes, like pickles or shredded cheese.