Brown the ground beef in a big saucepan or Dutch oven over medium heat. Remove any surplus of fat if needed. To soften, sauté the chopped garlic and onion for two or three minutes in the saucepan.
Add the Dijon mustard and Worcestershire sauce and bring to a boil for one more minute.
Toss in the elbow macaroni, milk, and beef broth. To cook the pasta and thicken the soup, bring to a boil, then lower heat and simmer for 10–12 minutes.
To make the soup more creamier, add the shredded mozzarella and cheddar cheeses and stir until melted.
Add seasonings according to your liking. Hot soup is best served with a sprinkle of fresh herbs, such as chopped parsley or chives.
Ten minutes for preparation
Ten minutes in the oven
Thirty minutes in total
Six servings are provided.
