Description
This hearty and comforting Cheddar Beef and Macaroni Soup combines ground beef, tender elbow macaroni, savory beef broth, and creamy cheddar cheese with a hint of mustard and Worcestershire sauce. Perfect for a quick weeknight dinner, this rich soup is garnished with fresh parsley for a pop of color and freshness.
Ingredients
Scale
Meat and Aromatics
- 1 lb ground beef
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon olive oil
Liquids and Vegetables
- 4 cups beef broth
- 1 can (14.5 oz) diced tomatoes
- 1 cup milk
Pasta and Cheese
- 1 cup elbow macaroni
- 2 cups shredded cheddar cheese
Seasonings
- 1 teaspoon mustard
- 1 teaspoon Worcestershire sauce
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the Ground Beef: In a large pot, heat olive oil over medium heat. Add ground beef and cook until browned, breaking it apart with a spoon to ensure even cooking.
- Sauté Aromatics: Add the chopped onion and minced garlic to the beef. Cook for 2-3 minutes until the onion softens and becomes translucent, releasing their flavors.
- Add Broth and Tomatoes: Pour in the beef broth and diced tomatoes. Stir and bring the mixture to a boil to combine all flavors.
- Cook the Pasta: Add the elbow macaroni to the boiling soup. Reduce the heat and let it simmer for 10-12 minutes, or until the pasta is tender but not mushy.
- Add Dairy and Seasonings: Stir in the milk, shredded cheddar cheese, mustard, and Worcestershire sauce. Continue stirring until the cheese melts and the soup turns creamy and smooth.
- Season: Taste the soup and add salt and pepper as needed to enhance the flavor to your liking.
- Serve: Ladle the hot soup into bowls and garnish with freshly chopped parsley for a fresh and vibrant finish.
Notes
- For a thicker soup, reduce the amount of beef broth slightly or let the soup simmer longer after adding the cheese.
- Use sharp cheddar cheese for a more pronounced cheesy flavor.
- Ground turkey or chicken can be used as a leaner alternative to ground beef.
- For a richer soup, substitute milk with half-and-half or cream.
- Adding a pinch of red pepper flakes can introduce a subtle heat.
