Ingredients
The key to this dish lies in selecting the right ingredients, especially since everything cooks together and the flavours meld in the pot. I always reach for fresh ground beef with a bit of fat for flavour, and sharp cheddar cheese that melts beautifully. When I lived in restaurant kitchens, I learned to trust quality over quantity—it really makes a difference, even in simple home recipes.
- 1 pound (450g) ground beef (preferably 80/20 for flavour)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 4 cups beef broth (low sodium if preferred)
- 1 cup whole milk or cream (for extra creaminess)
- 2 cups elbow macaroni, uncooked
- 2 cups shredded sharp cheddar cheese
- 1 tablespoon tomato paste
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon smoked paprika (optional, adds depth)
- Salt and freshly ground black pepper, to taste
- Fresh parsley or chives, chopped (for garnish)
Substitutions: You can swap ground beef for ground turkey or chicken for a lighter version. Use any pasta shape you have on hand, though smaller shapes like macaroni work best. If you’re dairy-free, try a plant-based milk and cheese alternative, but add them towards the end to avoid curdling.
Instructions
- In a large heavy-bottomed pot, brown the ground beef over medium heat, breaking it up with a wooden spoon. Cook until it’s no longer pink and starts to crisp slightly, about 6-8 minutes. Drain excess fat if desired, but leaving some adds flavour.
- Add the chopped onion and cook until softened, about 3 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Stir in the tomato paste, Worcestershire sauce, and smoked paprika. Cook for 1-2 minutes to deepen the flavours.
- Pour in the beef broth and bring the mixture to a boil. Add the uncooked macaroni, reduce heat to a simmer, and cook uncovered for about 8-10 minutes, stirring occasionally, until the pasta is tender but still firm.
- Lower the heat and stir in the milk or cream, then gradually add the shredded cheddar cheese in batches, stirring until melted and smooth. Season with salt and pepper to taste.
- Let the soup simmer gently for another 2 minutes to thicken slightly. Remove from heat and sprinkle with fresh parsley or chives before serving.
One trick I learned in busy kitchens is to add the cheese off the heat to avoid it becoming grainy. It keeps that silky texture every time.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
