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In a large pot, cook the ground beef and diced onion over medium heat until the beef is browned and the onion is tender. Drain any excess fat.
Pour in the beef broth and bring the mixture to a boil.
Add the elbow macaroni and cook until tender, about 7–8 minutes.
Reduce the heat to low and stir in the milk and shredded cheese. Mix until the cheese is fully melted and the soup is creamy.
Season with salt and pepper to taste.
Serving and Storage Tips:
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