Brown the Ground Beef:
In a large pot, cook the ground beef and diced onion over medium heat until the beef is browned and the onion is softened. Drain any excess fat.
Add Beef Broth:
Pour in the beef broth and bring the mixture to a boil.
Cook the Macaroni:
Stir in the elbow macaroni, and cook uncovered for 7-8 minutes, or until the pasta is just al dente.
Add Cheese and Milk:
Reduce the heat to medium-low, and stir in the milk and shredded cheddar cheese. Stir continuously until the cheese is melted and the soup is creamy.
Season and Serve:
Add salt and pepper to taste. Serve the soup warm in bowls.
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