Description
A comforting, creamy, and hearty soup made with lean ground beef, elbow macaroni, and melted cheddar cheese. This one-pot recipe is easy to prepare and perfect for a cozy dinner.
Ingredients
Scale
- 1 lb. ground beef (lean or substitute with ground turkey)
- 1 medium onion, diced
- 1/2 cup diced tomatoes (canned or fresh)
- 2 cups beef broth (low-sodium preferred)
- 2 cups elbow macaroni (or small pasta shapes)
- 1 cup shredded cheddar cheese (sharp or mild)
- 1 cup milk (whole, 2%, or skim)
- Salt & pepper to taste
Optional Add-Ins:
- 2 cloves garlic, minced
- 1 teaspoon paprika
- 1 cup frozen peas or carrots
- Fresh herbs (parsley or chives) for garnish
Instructions
-
Brown the Beef:
- Heat a large pot or Dutch oven over medium heat.
- Add 1 lb. ground beef and 1 diced medium onion.
- Cook until browned and onions are softened, about 7-8 minutes.
- Season with salt and pepper.
- Drain excess fat.
-
Add Tomatoes & Broth:
- Stir in 1/2 cup diced tomatoes.
- Pour in 2 cups beef broth.
- Bring to a boil.
-
Cook the Macaroni:
- Add 2 cups elbow macaroni to the pot.
- Reduce heat to medium and simmer for 7-8 minutes until al dente.
- Stir occasionally to prevent sticking.
-
Add Cheese & Milk:
- Lower the heat to medium-low.
- Gradually stir in 1 cup milk.
- Add 1 cup shredded cheddar cheese.
- Stir until cheese is fully melted and the soup is creamy.
-
Season & Serve:
- Taste and adjust seasoning with additional salt and pepper if needed.
- Ladle into bowls and garnish with fresh herbs if desired.
- Serve hot with crusty bread or a fresh green salad.
Notes
- You can substitute ground turkey for lean ground beef to make this soup a bit lighter.
- For a lighter option, consider using reduced-fat cheese and milk.
- Add frozen peas or carrots for a boost of vegetables.
Nutrition
- Serving Size: 1 bowl
- Calories: 380kcal
- Sugar: 7g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 23g
- Cholesterol: 60mg