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How to Do It Step by Step
1. Get the ground beef ready to cook.
Set a big pot or Dutch oven on medium heat.
When you add the ground beef, break it up into bits as it cooks so that it gets brown. If you need to, drain the extra fat.
The onion and garlic should smell good and be soft after about two to three minutes of cooking after you add them.
2. Put together the base
Move the meat mix to one side of the pot while you heat the butter on the other side.
Add the Worcestershire sauce and smoked paprika and mix them into the beef.
3. Put in the liquids
Add the milk, beef stock, and chopped tomatoes from a can (with their juice). Mix things together well.
4. Get the pasta ready.
Bring the whole thing to a slow boil. After you add the elbow macaroni, cook for 8 to 10 minutes, or until the pasta is soft. To keep things from sticking, stir every so often.
5. Add cheese
Turn down the heat and add the shredded cheddar cheese slowly, stirring it in until it melts and becomes smooth.
Add salt and pepper to taste to the soup.
6. Put it on a plate and
Put the soup into bowls, and if you want, you can garnish them with chopped parsley or green onions. You can dip crackers or toasted bread in it.
Advice from experts
Pick a cheese: You can add Monterey Jack, Colby, or even Velveeta to make it creamier, but sharp cheddar tastes the best on its own.
Extra Herbs: Want to sneak some greens in? While the soup is cooking, add chopped celery, spinach, or carrots.
More thick soup: Add 1 tablespoon of cornstarch mixed with 2 tablespoons of water in the last few minutes of cooking and stir it in. This will make the sauce thicker.