Ingredients
Equipment
Method
Brown the beef
- Brown the ground beef in a large pot over medium-high heat, then drain off excess fat. You should see browned crumbles with reduced grease in the pot.
Sauté aromatics
- Sauté the diced onion for 3 minutes in the pot. Stir until the onion softens and looks slightly translucent, then add the minced garlic and cook 1 minute.
Build the cheesy broth
- Add the beef broth, condensed cheddar cheese soup, Worcestershire sauce, mustard powder, and garlic powder to the pot and bring to a boil. Keep the heat at a steady boil until bubbles break across the surface.
Cook the macaroni
- Add the elbow macaroni and cook for 8-10 minutes, stirring occasionally, until tender. The pasta should be cooked through with no hard center.
Melt and finish
- Reduce the heat to low, then stir in the heavy cream and shredded cheddar until melted. Look for a smooth, thick, creamy orange-yellow broth with no visible cheese streaks.
- Season with salt and pepper to taste, then serve topped with pickles, green onions, and extra cheddar. The garnish should sit bright and fresh on top of the hot soup.
Notes
Pro tip: reduce the heat before adding heavy cream and cheddar so the cheese melts smoothly instead of turning grainy. Store leftovers in an airtight container in the fridge up to 3-4 days; reheat gently on the stovetop with a splash of broth if needed, and note that the soup thickens as it cools. Freezing is not recommended due to cream and pasta texture changes. For a dairy swap, use evaporated milk plus a melt-friendly cheddar to keep the creamy texture.