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Ingredients
Ground beef: 1 pound, gives the soup a tasty and filling foundation.
Onion: Chop a small one for a mild sweet taste and nice smell.
Garlic: 2 cloves, finely chopped, adding flavor to the soup.
Carrot: 1 big carrot, cut into small pieces, to give a natural sweet taste and color.
Celery: 1 piece, cut into small pieces, giving a nice balance and gentle crunch.
Beef broth: 4 cups, to make a tasty soup base.
Elbow macaroni: 2 cups, a great pasta option for a cozy and thick dish.
Sharp cheddar cheese: 1 1/2 cups, shredded, for a strong and cheesy flavor.
Mozzarella cheese: 1 cup shredded for a smooth, melty texture.
Milk: 2 cups, to make the cheese sauce creamy and tasty.
Half a cup of heavy cream will make the soup creamier.
Use 2 tablespoons of all-purpose flour to thicken the cheese sauce.
Olive oil: 1 tablespoon, for cooking the beef until brown and frying the vegetables.
Use half a teaspoon of smoked paprika for a subtle smoky taste.
Mustard powder: 1/2 teaspoon, to give a little tangy flavor.
Salt and pepper: To add flavor and season the soup just right.
Fresh parsley: 2 tablespoons, chopped, can be added for decoration and a touch of color.
Directions
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