Ingredients
Scale
- 1 lb ground beef
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 4 cups beef broth
- 2 cups milk
- 1 cup heavy cream
- 2 cups elbow macaroni (uncooked)
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 4 oz cream cheese, softened
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/4 cup fresh parsley, chopped (for garnish)
Instructions
- In a large pot, heat olive oil over medium heat. Add ground beef and cook until browned, breaking it into small crumbles. Drain excess fat.
- Add onion and garlic to the beef. Cook for 3–4 minutes until softened.
- Stir in beef broth, milk, and heavy cream. Bring to a gentle simmer.
- Add uncooked elbow macaroni, salt, pepper, smoked paprika, and oregano. Cook until pasta is tender, about 10–12 minutes, stirring occasionally.
- Reduce heat to low. Stir in cream cheese until melted and smooth.
- Add cheddar and Monterey Jack cheeses. Stir until fully melted into a thick, creamy cheese base.
- Blend with an immersion blender until smooth, or leave slightly textured if preferred.
- Taste and adjust seasoning.
- Serve hot, garnished with fresh parsley.
Notes
- Use whole milk and full-fat cream cheese for the creamiest texture.
- Optional: top with crispy bacon bits for extra flavor.
- Store leftovers in the refrigerator for up to 3 days and reheat gently on the stove.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: One-Pot
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 540
- Sugar: 5 g
- Sodium: 900 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 120 mg