Step‑By‑Step Instructions

• In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and cook for about 5 minutes, stirring occasionally, until it becomes translucent and fragrant.
• Introduce 2 cloves of minced garlic and sauté for an additional minute.
• Add 1 pound of ground beef to the pot, crumbling it with a wooden spoon as it cooks.
• Continue cooking for 6-8 minutes until the beef is browned and no longer pink.
• Pour in 4 cups of beef broth, stirring to combine with the meat and onions.
• Increase the heat to high and bring the mixture to a boil.
• Once boiling, add in 2 cups of elbow macaroni, reducing the heat to a gentle simmer.
• Allow the pasta to cook for about 8-10 minutes, or until it's al dente.
• Stir in 1 tablespoon of Worcestershire sauce, 1 teaspoon of Dijon mustard, and 1 teaspoon of smoked paprika.
• Reduce the heat to low and add 1 cup of milk, along with 1 cup of shredded sharp cheddar cheese and 1 cup of processed cheese.
• Stir consistently until the cheeses melt completely.
• Taste the soup and season it with salt and pepper to suit your preferences.
• Ladle the steaming soup into bowls and garnish with your choice of optional toppings.