Recipe submitted by Sydney Buchanan-Riley
Ingredients:
- 1 lb ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 large carrot, diced
- 1 stalk celery, diced
- 4 cups beef broth
- 2 cups elbow macaroni
- 1.5 cups sharp cheddar cheese, grated
- 1 cup mozzarella cheese, grated
- 2 cups milk
- 1/2 cup heavy whipping cream
- 2 tbsp all-purpose flour
- 1/2 tsp smoked paprika
- 1/2 tsp mustard powder
- Salt and pepper to taste
Instructions:
- In a large pot, brown ground beef. Drain excess fat if needed.
- Stir in diced onion, garlic, carrot, and celery. Cook 4-5 minutes until vegetables are softened.
- Add beef broth and bring to a boil.
- Add elbow macaroni, reduce heat and simmer 8-10 minutes, stirring occasionally until pasta is al dente.
- In a small bowl, whisk together milk, heavy cream, and flour until smooth.
- Slowly pour the milk mixture into the pot, stirring continuously to avoid lumps. Simmer 2-3 minutes until the soup is thickened slightly.
- Stir in shredded cheddar and mozzarella cheese, smoked paprika, mustard powdered, salt, and pepper.
- Stir until cheese is melted completely.