Ingredients:

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 lb ground beef
  • 4 cups beef broth
  • 2 cups elbow macaroni
  • 1 cup diced tomatoes, canned
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried Italian seasoning
  • Salt and pepper to taste
  • 2 cups shredded cheddar cheese
  • ½ cup whole milk

Instructions:

  1. In a large pot, heat the olive oil over medium heat. Add diced onions and sauté until translucent, about 3-4 minutes.
  2. Add ground beef to the pot, breaking it up with a spoon. Cook until browned, about 5-7 minutes. Drain excess fat if needed.
  3. Stir in minced garlic and cook for about 1 minute until fragrant.
  4. Add beef broth, diced tomatoes, Worcestershire sauce, dried Italian seasoning, and uncooked macaroni to the pot. Season with salt and pepper. Bring the mixture to a boil.
  5. Once boiling, reduce heat to a simmer and cook for 8-10 minutes, or until macaroni is al dente.
  6. Stir in milk and shredded cheddar cheese until melted and creamy.
  7. Check for seasoning and adjust salt and pepper as needed.
  8. Serve hot, garnished with extra cheese or fresh herbs if desired.