1 lb ground beef
\n1 small onion, diced
\n2 cloves garlic, minced
\n1 medium carrot, diced
\n1 celery stalk, diced
\n4 cups beef broth
\n1 (14 oz) can diced tomatoes (with juice)
\n2 cups uncooked elbow macaroni
\n2 cups shredded cheddar cheese
\n1 cup milk or heavy cream
\n2 tablespoons tomato paste
\n1 teaspoon Worcestershire sauce
\n1 teaspoon mustard (optional, for a classic cheeseburger flavor)
\n1\/2 teaspoon smoked paprika (optional)
\nSalt and black pepper, to taste
\nOptional garnish: chopped green onions, crumbled bacon, or extra cheese<\/p>\n
1\/ Brown the Beef
\nIn a large pot or Dutch oven, cook the ground beef over medium heat until browned and fully cooked.
\nDrain any excess grease, leaving about 1 tablespoon in the pot.<\/p>\n
2\/ Saut\u00e9 Vegetables
\nAdd the diced onion, carrot, celery, and garlic to the pot.
\nCook for 5-7 minutes, stirring occasionally, until the vegetables are softened.<\/p>\n
3. Build the Base
\nStir in the tomato paste, Worcestershire sauce, mustard (if using), and smoked paprika. Cook for 1 minute to develop flavor.
\nPour in the beef broth and diced tomatoes. Bring to a boil.<\/p>\n