1. Brown the Beef

• Heat a large pot or Dutch oven over medium heat.
• Add 1 lb. ground beef and 1 diced medium onion.
• Cook until browned and onions are softened, about 7-8 minutes.
• Season with salt and pepper.
• Drain excess fat.

2. Add Tomatoes & Broth

• Stir in 1/2 cup diced tomatoes.
• Pour in 2 cups beef broth.
• Bring to a boil.

3.Cook the Macaroni

• Add 2 cups elbow macaroni to the pot.
• Reduce heat to medium and simmer for 7-8 minutes until al dente.
• Stir occasionally to prevent sticking.

4. Add Cheese & Milk

• Lower the heat to medium-low.
• Gradually stir in 1 cup milk.
• Add 1 cup shredded cheddar cheese.
• Stir until cheese is fully melted and the soup is creamy.

5. Season & Serve

• Taste and adjust seasoning with additional salt and pepper if needed.
• Ladle into bowls and garnish with fresh herbs if desired.
• Serve hot with crusty bread or a fresh green salad.