Step 1:
Begin by browning the ground beef. In a large pot or Dutch oven, cook the ground beef and diced onion over medium heat. Stir occasionally, and cook until the beef is fully browned and the onion is softened, which should take about 6-8 minutes. Once the beef is cooked, drain any excess fat to keep the soup from becoming too greasy.

Step 2:
Next, pour in the beef broth. Increase the heat and bring the mixture to a boil. The broth will help cook the macaroni while adding a deep, savory flavor to the soup.

Step 3:
Once the broth is boiling, stir in the elbow macaroni. Allow the pasta to cook uncovered for 7-8 minutes, stirring occasionally to ensure the pasta doesn’t stick to the bottom of the pot. Cook until the macaroni is al dente, meaning it’s tender but still slightly firm to the bite.

Step 4:
After the pasta has cooked, reduce the heat to medium-low. Stir in the milk and shredded cheddar cheese. Keep stirring until the cheese has completely melted and the soup turns creamy and smooth. This should only take a few minutes. The cheese will thicken the soup and give it that signature cheeseburger flavor.

Step 5:
Taste the soup and season it with salt and freshly ground black pepper to your liking. Stir well to make sure the seasoning is evenly distributed.

Step 6:
Once everything is combined and creamy, ladle the soup into bowls and serve immediately.