Instructions:
In a sizable pot, cook the ground beef and chopped onion over medium heat until the meat is fully browned. Drain any excess grease.
Pour in the beef broth and heat to a rolling boil.
Add the elbow macaroni and simmer until it is tender but still firm to the bite, roughly 7-8 minutes.
Turn down the heat, then mix in the milk and cheddar cheese, stirring continuously until the cheese has completely melted and the soup achieves a creamy consistency.
Season the soup with salt and pepper according to your taste preferences.
Prep Time: 10 mins | Total Time: 30 mins | Servings: 6
