- 1 pound ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 4 cups beef broth
- 1 can (14.5 oz) diced tomatoes, undrained
- 2 cups elbow macaroni
- 2 cups shredded cheddar cheese
- 1/2 cup heavy cream
- 1 tablespoon Worcestershire sauce
- 1 teaspoon paprika
- Salt and pepper to taste
- In a large pot, brown the ground beef over medium heat until fully cooked. Drain any excess fat.
- Add the diced onion and minced garlic to the pot. Sauté until the onion becomes translucent, about 3-4 minutes.
- Pour in the beef broth and diced tomatoes. Stir in the Worcestershire sauce and paprika. Bring the mixture to a gentle boil.
- Add the elbow macaroni to the pot and reduce the heat to a simmer. Cook for about 10 minutes, stirring occasionally, until the pasta is tender.
- Stir in the cheddar cheese until it melts completely, creating a creamy base.
- Finish with the heavy cream, stirring until the soup is well combined and heated through. Season with salt and pepper to your liking.
- Let the soup simmer for another 2 minutes, allowing the flavors to meld together beautifully.
- Author: Jenny
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International