Ingredients
Equipment
Method
Brown the beef
- Brown the ground beef in a large pot until cooked through, then drain the fat. Continue until you see no pink remaining in the crumbles (visual cue: fully browned beef).
Sauté aromatics
- Sauté the diced onion for 3 minutes, until softened. Add the minced garlic and cook 1 minute, stirring so it turns fragrant (visual cue: noticeable garlic aroma and slight softening).
Build the soup
- Add the beef broth, condensed cheddar cheese soup, Worcestershire sauce, mustard powder, and garlic powder, then bring the mixture to a boil. Keep at a steady boil until fully blended (visual cue: bubbling around the edges and throughout the pot).
Cook the macaroni
- Add the uncooked elbow macaroni and cook 8–10 minutes, stirring occasionally, until tender. Watch for a soft bite with no firm center (visual cue: macaroni fully cooked and broth slightly thickened).
Melt the cheese and finish
- Reduce heat and stir in the heavy cream and shredded cheddar until melted. Keep stirring until smooth and creamy with no cheese streaks (visual cue: glossy, thick yellow-orange cheese broth).
- Season with salt and pepper to taste, then serve hot with pickles, green onions, and extra cheddar. Use as much as you like for garnish (visual cue: toppings visible on top and beside the bowl).
Notes
Pro tip: for the creamiest texture, lower the heat before adding heavy cream and cheddar so the cheese melts smoothly instead of becoming grainy. Store leftovers in the refrigerator up to 3–4 days; reheat gently, adding a splash of beef broth if it thickens too much. Freezing is not recommended because the dairy can separate after thawing. For a lighter option, use reduced-fat cheddar and half-and-half instead of heavy cream (taste and texture will be slightly less rich).