Ingredients:

  • 1 lb ground beef (90/10 lean)
  • 1 medium yellow onion, finely diced
  • 2 medium carrots, shredded or finely diced
  • 2 stalks celery, finely diced
  • 3 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 4 cups beef broth, low sodium
  • 1 tbsp Worcestershire sauce
  • 1 tsp yellow mustard
  • 2 cups uncooked elbow macaroni
  • 1 cup heavy cream
  • 2 cups sharp cheddar cheese, freshly shredded

Instructions:

  1. Place a 6-quart Dutch oven over medium-high heat. Add the ground beef, breaking it into large chunks. Let it sit undisturbed for 3 minutes until a mahogany-colored crust forms.
  2. Break the beef into smaller pieces and add the diced onion, carrots, and celery. Sauté until the vegetables soften, approximately 5 minutes.
  3. Stir in the minced garlic, smoked paprika, salt, and black pepper. Cook for 1 minute until fragrant.
  4. Pour in the beef broth, Worcestershire sauce, and yellow mustard. Use a wooden spoon to scrape up any brown bits (fond) from the bottom of the pot.
  5. Bring the liquid to a boil, then stir in the uncooked elbow macaroni. Reduce heat to a simmer and cook for 8-10 minutes, or until the pasta is tender and the broth has thickened from the starches.
  6. Remove the pot from the heat. Stir in the heavy cream and the freshly shredded sharp cheddar cheese. Stir until the cheese is fully melted and the soup is emulsified and silky.
  7. Serve hot, garnished with optional diced pickles, parsley, or crumbled bacon if desired.