Step 1: Sauté the Aromatics
In a large soup pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing for about 2–3 minutes, or until the onion becomes translucent and fragrant. This builds a flavorful base for the soup.

Step 2: Brown the Ground Beef
Add the ground beef to the pot and cook, breaking it apart with a spoon, until fully browned. This usually takes 5–7 minutes. Once cooked, drain any excess grease to keep the soup rich but not oily.

Step 3: Add the Liquids
Pour in the beef broth and milk, stirring to combine. Bring the mixture to a gentle simmer over medium heat. This forms the base of your soup and gives it that creamy, comforting body.

Step 4: Cook the Pasta
Add the uncooked elbow macaroni directly into the pot. Simmer the soup gently for 8–10 minutes, or until the pasta is al dente. Stir occasionally to prevent the pasta from sticking to the bottom of the pot.

Step 5: Melt in the Cheese
Reduce the heat to low. Stir in the shredded cheddar and mozzarella cheese. Continue stirring until the cheese melts completely into the soup, creating a smooth and creamy consistency.

Step 6: Add Seasonings and Serve
Mix in the Worcestershire sauce, mustard, and paprika. Taste and adjust seasoning with salt and pepper as needed. Simmer another 2 minutes to allow all the flavors to meld together.

Step 7: Serve
Ladle the hot soup into bowls and serve immediately. Add a sprinkle of extra shredded cheese, fresh parsley, or even a few pickles on top if you like your cheeseburger-style toppings!