Step 1: Cook the beef until it turns brown.
In a big pot, warm the olive oil on medium heat. Put the minced meat in the pan and cook it until it turns brown, using a spoon to break it into smaller pieces while it cooks. Remove any extra grease if needed.
Next, include some vegetables.
Add the chopped onion, garlic, carrot, and celery. Cook the vegetables for 4-5 minutes until they are soft and smell good.
Step 3: Put in broth and pasta.
Add the beef broth and heat until it boils. Put the elbow macaroni in the pot, lower the heat, and let it cook for around 8-10 minutes, stirring from time to time, until the pasta is firm to the bite.
Step 4: Prepare the Cheese Sauce
In a little bowl, mix the milk, cream, and flour until it’s smooth. Pour this mix slowly into the pot while stirring constantly to prevent clumps. Cook gently for 2-3 minutes until the soup becomes a bit thicker.
Step 5: Put the cheese on top.
Add the grated cheddar and mozzarella cheeses, smoked paprika, mustard powder, salt, and pepper. Keep stirring until the cheese is completely melted and the soup is creamy and smooth.
Step 6: Serve the food.
Put the soup in bowls and add fresh parsley on top if you like. Enjoy it warm with crunchy bread or crackers for dipping.
Tips for serving and storing food.
Ways to serve food: Enjoy this soup hot, topped with fresh parsley for a touch of color and taste. It goes well with hard bread, garlic bread, or a basic salad.
Storing Leftovers: Keep any extra food in a sealed container in the fridge for a maximum of 3 days. Warm up the food slowly on the stove or in the microwave. If it becomes too thick, you can add a little milk or broth to keep it creamy.
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