1 lb ground beef
1 cup elbow macaroni
4 cups beef broth
1 cup shredded cheese
1 medium onion, diced
2 cloves garlic, minced
Salt and pepper to taste
Brown the meat in a large pot over medium heat, breaking it apart, for about 5 minutes.
Add diced onion and minced garlic; sauté until onion is translucent, about 3-4 minutes.
Pour in beef broth and bring to a boil.
Stir in macaroni and reduce heat to a simmer, cook uncovered for about 8-10 minutes until pasta is al dente.
Stir in shredded cheese until melted and combined.
Add salt and pepper to taste, and any additional spices if desired.
Ladle soup into bowls and serve hot. Garnish with extra cheese or herbs if desired.