Beef Mac-Cheese Soup (Printable Recipe Version)

Chunky soup packed with ground beef, melty cheddar, elbow pasta, and bold flavors that really fill you up.

# Ingredients You’ll Need:

→ Main things you need

01 - Salt and pepper, as much as you like
02 - 1 teaspoon Worcestershire sauce
03 - 120 g shredded cheddar cheese
04 - 100 g elbow macaroni
05 - 500 ml water
06 - 1 liter beef broth
07 - 2 garlic cloves, minced
08 - 1 medium onion, chopped up
09 - 900 g ground beef
10 - 1 tablespoon olive oil

# Steps to Make It:

01 - Sprinkle in salt and pepper the way you like it. Serve hot and throw on extra toppings if you're feeling fancy.
02 - Turn the heat low, pop in the cheddar and Worcestershire sauce. Stir it all up until the cheese melts and everything's nice and creamy.
03 - Splash in the beef broth and water, then use a wooden spoon to get any stuck bits off the bottom. Toss in the macaroni, bring it all to a boil, then lower the heat and let it gently bubble 8–10 minutes so the pasta gets soft.
04 - Throw in the ground beef and break it up while you stir. Keep at it until it's all browned and no pink left. Carefully pour off any extra grease.
05 - Warm olive oil in a big soup pot over medium-high. Toss in the chopped onion and cook a couple minutes until it turns see-through, then add garlic and cook about 30 seconds so it smells great.

# Extra Information:

01 - This soup's actually even tastier the day after you make it, so it's great to prep ahead and just heat up when you want more.