I'm telling you, we devoured this as soon as my mom made it during those crazy times.

1/2 teaspoon black pepper
1 teaspoon smoked paprika
1 tablespoon Worcestershire sauce
4 cups beef broth
1 can (14.5 ounces) diced tomatoes
1 cup elbow macaroni
2 cups shredded cheddar cheese
1/2 cup heavy cream
2 tablespoons chopped fresh parsley
Directions
Heat the olive oil in a large pot over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks.
Add the diced onion and minced garlic to the pot. Sauté until the onion is translucent, about 5 minutes.
Stir in the salt, black pepper, smoked paprika, and Worcestershire sauce. Cook for another minute to let the spices bloom.
Pour in the beef broth and diced tomatoes. Bring the mixture to a boil.
Add the elbow macaroni and reduce the heat to a simmer. Cook until the macaroni is tender, about 10 minutes.
Stir in the shredded cheddar cheese and heavy cream. Mix until the cheese is melted and the soup is creamy.
Serve hot, garnished with chopped fresh parsley.
Variations & Tips
For a spicier version, add a pinch of cayenne pepper or a diced jalapeño along with the onions. If you prefer a lighter soup, substitute ground turkey or chicken for the beef. You can also experiment with different cheeses, such as Monterey Jack or pepper jack, for a unique flavor twist. For a vegetarian version, use vegetable broth and substitute the ground beef with plant-based crumbles.