Ingredients
Equipment
Method
Brown and sauté the base
- Brown the ground beef in a large pot over medium-high heat and drain the fat.
- Sauté the diced onion for 3 minutes, then add the minced garlic and cook for 1 minute.
Build the soup
- Add the beef broth, condensed cheddar cheese soup, Worcestershire sauce, mustard powder, and garlic powder, then bring to a boil.
- Stir in the uncooked elbow macaroni and cook for 8-10 minutes, until the pasta is tender.
Finish creamy and serve
- Reduce the heat and stir in the heavy cream and shredded cheddar until fully melted.
- Season with salt and pepper to taste, then serve with pickles, green onions, and extra cheddar.
Notes
Pro tip: if the soup thickens while standing, loosen it with a splash of beef broth before serving. Store leftovers in the refrigerator up to 3 days; reheat gently on the stovetop, stirring to smooth out the cheese. Freezing is not recommended because the macaroni and dairy can change texture. For a lower-fat option, use reduced-fat cheddar and light cream while keeping the same method.
