Ingredients
Scale
- 1 lb ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 cups small elbow macaroni, uncooked
- 3 cups chicken broth
- 1 cup heavy cream
- 2 cups shredded cheddar cheese
- 1/2 cup frozen corn kernels
- 1 tsp Worcestershire sauce
- 1/2 tsp paprika
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- In a large pot over medium heat, cook ground beef and onion until beef is browned and onion is translucent. Drain excess fat.
- Add garlic and cook 30 seconds until fragrant. <li id="instruction-step-3" Stir inmacaroni, chicken broth, Worcestershire sauce, paprika, salt, and pepper. Bring to a boil, then reduce heat and simmer for 10–12 minutes until pasta is al dente.
- Stir in heavy cream and shredded cheese; cook 3–4 minutes until cheese melts and soup thickens slightly.
- Add corn and cook 1 more minute. Adjust seasoning to taste.
- Serve warm, garnished with fresh parsley.
Notes
- For a thicker soup, mash a few tender potatoes and stir in with the cream.
- Dairy-free option: Use cashew cream and vegan cheddar-style shreds.
- Leftovers thicken upon chilling; thin with a splash of broth or milk when reheating.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Stovetop
- Cuisine: American
- Diet: High Protein
Nutrition
- Serving Size: 1 cup
- Calories: 432 Kcal
- Sugar: 4g
- Sodium: 712mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 11g
- Trans Fat: 0.5g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 19g
- Cholesterol: 84mg
