Step 1: Brown the Beef

1. Sauté the Beef: Heat a large pot over medium heat and add 1 tablespoon of olive oil. Once the oil is hot, add the ground beef. Cook, stirring occasionally, until browned and fully cooked, about 5-7 minutes. Drain excess fat if needed.

Step 2: Sauté the Vegetables

2. Add Onion and Garlic: Add the diced onion (and minced garlic if using) to the browned beef. Cook for 3-4 minutes, until the onions become translucent and the garlic is fragrant.

Step 3: Add Broth and Macaroni

3. Pour in the Broth: Slowly pour in 2 cups of beef broth, scraping the bottom of the pot to release any flavorful bits.
4. Add the Pasta: Stir in the uncooked elbow macaroni and bring the mixture to a boil. Once boiling, reduce the heat to medium-low and simmer for 8-10 minutes, stirring occasionally, until the pasta is al dente and has absorbed some of the broth.

Step 4: Make it Creamy

5. Add Milk and Cheese: Pour in the cup of milk and stir in the shredded cheddar cheese. Continue to stir until the cheese is fully melted and the soup becomes creamy. If you prefer a thicker texture, let the soup simmer for an additional 2-3 minutes, stirring frequently.
6. Add Ketchup and Mustard: For an extra burst of cheeseburger flavor, stir in the optional tablespoon of ketchup and teaspoon of mustard at this stage. These add subtle sweetness and tang that mimics the taste of a classic cheeseburger.

Step 5: Season and Serve

7. Season the Soup: Taste the soup and season with salt and pepper as needed. If you prefer a cheesier flavor, add more shredded cheddar or even a splash of cream for extra richness.
8. Serve: Ladle the soup into bowls and garnish with freshly chopped parsley or green onions for a bright, fresh finish.