1. Brown the Beef and Onion:

• In a large pot, heat over medium heat.
• Add 1 lb ground beef and 1 diced medium onion.
• Cook until the beef is fully browned and the onion becomes soft and translucent, about 7-8 minutes.
• Tip: As the beef browns, use a spatula or spoon to break it into smaller crumbles to ensure even cooking.
• Drain the excess fat from the pot before proceeding.

2. Add Broth and Macaroni:

• Once the beef and onions are cooked, pour in 2 cups of beef broth.
• Stir and bring the mixture to a boil over medium-high heat.
• Once the broth reaches a boil, add 2 cups of elbow macaroni.
• Cook the macaroni in the broth, stirring occasionally, until it’s al dente (about 7-8 minutes).

3. Add Milk and Cheese:

• Reduce the heat to low once the pasta is tender.
• Stir in 1 cup of milk and 1 cup of shredded cheddar cheese.
• Mix continuously until the cheese is fully melted and the soup becomes creamy and smooth.
• Tip: You can add more cheese if you prefer a thicker, cheesier texture.

4. Season:

• Taste the soup and add salt and pepper to your preference.
• Stir well to combine all the flavors.

5. Serve:

• Remove the pot from the heat and allow the soup to cool slightly before serving.
• Serve in bowls and garnish with your favorite toppings such as green onions, extra cheese, or crushed crackers for added texture.