Description
Creamy cheddar melds with savory beef broth and tender macaroni, while briny dill pickles add a bright pop to each comforting spoonful.
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 small onion diced
- 2 cloves garlic minced
- 1 tablespoon tomato paste
- 1 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups beef broth
- 1 cup whole milk
- 2 cups elbow macaroni
- 2 cups shredded cheddar cheese
- 1/2 cup diced dill pickles
Instructions
- Heat the olive oil in a large pot over medium-high heat.
- Add the ground beef and diced onion and cook until the beef is browned and the onion is translucent, about 5 minutes, breaking the meat apart as it cooks.
- Stir in the minced garlic, tomato paste, smoked paprika, onion powder, garlic powder, salt, and black pepper and cook for another minute.
- Pour in the beef broth and bring the mixture to a simmer.
- Add the elbow macaroni, reduce heat to medium-low, and cook until the pasta is tender, about 8 to 10 minutes, stirring occasionally.
- Lower the heat and stir in the milk and shredded cheddar cheese until the cheese is fully melted and the soup is creamy.
- Stir in the diced dill pickles and cook for 1 more minute before removing from heat.
- Ladle the soup into bowls and serve hot.
Notes
- Adjust the seasoning to taste, adding more salt or pepper if needed.
- For a creamier soup, use half-and-half instead of milk.
- Leftovers can be refrigerated in an airtight container for up to 3 days.
- Serve with crusty bread or extra pickles on the side.