Ingredients
Equipment
Instructions
Cooking the Soup
- Heat the olive oil in a Dutch oven over medium-high heat. Add the ground beef in large chunks. Let it sear undisturbed for 3-4 minutes to develop a caramelized, brown crust, then break it apart.
- Reduce heat to medium. Add the diced yellow onion to the beef and cook for 5 minutes until soft. Stir in the minced garlic and cook for 60 seconds until fragrant.
- Push the meat mixture to the sides. Melt the butter in the center, then sprinkle in the flour. Stir constantly for 2 minutes to cook out the raw flour taste.
- Gradually whisk in the beef broth, scraping the bottom to release the browned bits. Whisk in the heavy cream, tomato paste, Worcestershire sauce, and dry mustard powder.
- Bring the liquid to a gentle boil, then stir in the uncooked elbow macaroni. Reduce heat to a simmer, cover, and cook for 10-12 minutes until the pasta is tender.
- Remove the pot from the heat completely. Gradually stir in 2.5 cups of the freshly grated sharp cheddar cheese until melted and a thick, velvety orange-yellow broth forms.
- Ladle into rustic bowls. Top with the remaining cheddar for melted cheese swirls, finely chopped fresh parsley, and cracked black pepper.
Notes
Always remove the pot from the heat before adding the cheese to prevent the dairy from separating and becoming grainy.
Shred your own cheese; pre-packaged shreds contain anti-caking starches that ruin the velvety texture.
Shred your own cheese; pre-packaged shreds contain anti-caking starches that ruin the velvety texture.
