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.
Author:Laura
Prep Time:10 minutes
Cook Time:30minutes
Total Time:40 minutes
Yield:4-6 servings 1x
Category:soup
Method:Stovetop
Cuisine:American
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.