1 lb ground beef
1 cup macaroni pasta
4 cups beef broth
1 cup shredded cheddar cheese
1 cup milk
1 cup diced carrots
1 cup diced bell peppers
Seasonings (e.g., salt, pepper, garlic powder)
Brown the Beef: In a large pot over medium heat, brown the ground beef until fully cooked, breaking it apart as it cooks. Drain excess fat.
Add Vegetables: Stir in diced carrots and bell peppers, cooking until slightly softened, about 3-4 minutes.
Combine Ingredients: Pour in beef broth, then add the macaroni, and bring everything to a boil.
Simmer: Reduce heat and let it simmer until the pasta is cooked, about 7-8 minutes. Make sure to stir occasionally to prevent sticking.
Add Dairy: Reduce the heat to low. Stir in the milk and shredded cheddar cheese until melted and creamy.
Season: Taste and adjust seasoning with salt, pepper, and garlic powder as needed.
Serve: Ladle the soup into bowls and garnish with fresh herbs if preferred.