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.