Cheesy Beef Macaroni Soup

Here’s a hearty Cheesy Beef Macaroni Soup recipe—comforting, rich, and perfect for chilly days:

🥣 Cheesy Beef Macaroni Soup

Ingredients:

• 1 lb (450 g) ground beef

• 1 medium onion, finely diced

• 2 carrots, diced

• 2 celery stalks, diced

• 4 cloves garlic, minced

• 1 can (14.5 oz) diced tomatoes (with juice)

• 6 cups beef broth (or chicken broth)

• 1 cup elbow macaroni (uncooked)

• 1 cup milk or half-and-half

• 2 cups shredded cheddar cheese (sharp is best)

• 2 tbsp tomato paste

• 1 tsp paprika

• 1 tsp Italian seasoning (or oregano + basil mix)

• ½ tsp chili flakes (optional)

• 2 tbsp olive oil or butter

• Salt & black pepper to taste

• Fresh parsley or green onions, chopped (for garnish)

Instructions:

1. Brown the beef:
   In a large soup pot, heat olive oil. Add ground beef and cook until browned. Drain excess fat if needed.

2. Add vegetables:
   Stir in onion, carrots, and celery. Sauté for 5 minutes until softened. Add garlic and cook 1 more minute.

3. Season & build flavor:
   Stir in tomato paste, paprika, Italian seasoning, salt, pepper, and chili flakes. Cook 2 minutes to deepen the flavor.

4. Add broth & tomatoes:
   Pour in diced tomatoes with juice and beef broth. Bring to a boil, then reduce heat and simmer for 15 minutes.

5. Cook the pasta:
   Add macaroni and cook directly in the soup until al dente (about 8–10 minutes).

6. Make it cheesy:
   Stir in milk, then gradually add cheddar cheese while stirring until melted and creamy.

7. Finish & serve:
   Adjust seasoning. Garnish with parsley or green onions. Serve hot with crusty bread.

✨ Optional Add-ins:

• A handful of spinach or kale at the end for freshness

• A dash of hot sauce for extra kick

• Swap cheddar with Colby Jack or Velveeta for a creamier texture