Ingredients
Equipment
Method
- In a large pot or Dutch oven, brown the ground beef over medium-high heat, breaking it apart with a spoon. Drain off any excess grease.1 pound lean ground beef
- Add the chopped onion to the pot with the browned beef and cook until softened, about 5-7 minutes.1 large onion, finely chopped
- Stir in the minced garlic and cook for another minute until fragrant.2 cloves garlic, minced
- Pour in the undrained diced tomatoes and the beef broth. Add the dried oregano and basil. Season with salt and pepper to your liking.1 (28 ounce) can diced tomatoes, undrained, 1 carton beef broth, 1 teaspoon dried oregano, 0.5 teaspoon dried basil, Salt and freshly ground black pepper
- Bring the mixture to a boil, then reduce the heat to a simmer.
- Stir in the uncooked elbow macaroni. Cover the pot and let it simmer for about 10-12 minutes, or until the macaroni is al dente, stirring occasionally to prevent sticking.8 ounces elbow macaroni, uncooked
- Once the pasta is cooked, stir in the milk (or half-and-half).1 cup milk (or half-and-half for extra creaminess)
- Gradually add the shredded cheddar cheese, stirring until it is melted and the soup is a creamy, cohesive consistency.1 cup shredded cheddar cheese (or a blend of cheddar and Monterey Jack)
- Taste and adjust seasonings if necessary.Salt and freshly ground black pepper
- Ladle the hot soup into bowls and serve immediately.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze for up to 2-3 months. Reheat gently on the stovetop, adding a splash of milk or broth if needed, or microwave individual portions.
