Creamy Beef & Mac Soup
Creamy Beef & Mac Soup is a rich, comforting dish that combines juicy browned beef and tender macaroni in a creamy broth.
Servings: 4 servings
Equipment
- Large Pot
Ingredients
Meat
- 1 lb Ground beef Preferably 80/20 for flavor
Vegetables
- 1 medium Onion, diced
Broth
- 3 cups Beef broth Low-sodium if preferred
Pasta
- 2 cups Elbow macaroni, uncooked
Dairy
- 2 cups Shredded cheddar cheese Freshly shredded for best melt
- 2 cups Milk Whole or 2% for creaminess
Seasoning
- Salt and pepper To taste
Instructions
- In a large pot over medium heat, add the ground beef and diced onion. Cook, breaking the beef apart with a spoon, until the beef is fully browned and the onion is soft and translucent, about 6–8 minutes.
- Drain any excess fat carefully, leaving a little browned fond to build flavor.
- Pour in the beef broth and bring the mixture to a boil over medium-high heat. Scrape the bottom of the pot to lift any browned bits.
- Add the elbow macaroni to the boiling broth. Reduce the heat slightly so the broth maintains a gentle boil and cook the pasta until tender, about 7–8 minutes. Stir occasionally to prevent sticking.
- Once the macaroni is tender, reduce the heat to low. Stir in the milk slowly, then add the shredded cheddar cheese in small handfuls, stirring after each addition until the cheese is fully melted and the soup is smooth and creamy.
- Taste and season with salt and pepper as needed. If the soup is too thick, thin it with a splash more milk or broth until you reach the desired consistency.
- Serve hot in bowls, garnished with extra shredded cheddar, chopped green onions, or a sprinkle of paprika if desired. Enjoy!
Notes
Use freshly shredded cheese for a smoother melt. For a dairy-free version, substitute with non-dairy alternatives.