Ingrédients:
For the Soup Base:
1 lb ground beef
1 small onion, diced
3 cloves garlic, minced
4 cups beef broth
1 (14.5 oz) can diced tomatoes (with juice)
1 cup milk (or heavy cream for extra creaminess)
1 ½ cups elbow macaroni (uncooked)
2 medium carrots, diced
1 teaspoon Worcestershire sauce
1 teaspoon Italian seasoning
½ teaspoon smoked paprika (optional)
½ teaspoon salt (adjust to taste)
½ teaspoon black pepper
For the Cheese Sauce:
1 ½ cups shredded cheddar cheese (sharp preferred)
½ cup shredded Monterey Jack (or mozzarella)
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup milk (or half and half)
For Garnishing:
Green onions, chopped
Additional shredded cheese
Cracked black pepper
Pages: 1 2