Ingredients
Equipment
Method
Brown the beef
- Brown the ground beef in a large pot until cooked through, then drain the fat. Keep it at a steady sizzle so the meat browns rather than steams.
Sauté aromatics
- Sauté the onion for 3 minutes, then add the garlic and cook for 1 minute. Cook just until the onion turns translucent and the garlic smells fragrant.
Build the cheddar broth
- Add the beef broth, condensed cheddar cheese soup, Worcestershire sauce, mustard powder, and garlic powder, then bring to a boil. Stir well so the soup base dissolves completely.
Cook the macaroni
- Add the elbow macaroni and cook for 8-10 minutes until tender. Stir occasionally to prevent sticking.
Finish creamy and serve
- Reduce the heat, then stir in the heavy cream and shredded cheddar until melted. Keep it below boiling so the cheese smooths out rather than separating.
- Season with salt and pepper to taste, then serve with pickles, green onions, and extra cheddar. Top each bowl right before serving so the cheddar stays melty.
Notes
Pro tip: reduce the heat before adding heavy cream and cheddar to keep the cheese sauce silky. Store leftovers in the refrigerator up to 3 days; reheat gently on the stove, adding a splash of beef broth if it thickens. Freezing is not recommended because the cream-and-cheese texture can break after thawing. For a lighter option, use half-and-half instead of heavy cream (the soup will be slightly less rich).