Ingredients:
1 lb ground beef
1 medium onion, diced
2 cups beef broth
2 cups elbow macaroni
1 cup shredded cheddar cheese
1 cup milk
Salt and pepper, to taste
Directions:
Brown the Ground Beef:
In a large pot, cook the ground beef and diced onion over medium heat until the beef is browned and the onion is softened.
Drain any excess fat from the pot.
Add Beef Broth:
Pour in the beef broth and bring the mixture to a boil.
Cook the Macaroni:
Stir in the elbow macaroni and cook uncovered for about 7-8 minutes, or until the pasta is just al dente.
Add Cheese and Milk:
Lower the heat to medium-low. Stir in the milk and shredded cheddar cheese.
Continue stirring until the cheese is completely melted, and the soup is creamy.
Season and Serve:
Season with salt and pepper to taste. Ladle the soup into bowls and serve hot.
