Cook the Beef:

Heat a large pot over medium heat and add the ground beef. Cook until browned, breaking it apart with a spoon. Drain any excess fat to keep the soup from becoming greasy.

Add Aromatics:

Stir in the diced onion and minced garlic. Cook for 3-4 minutes, or until the onion becomes translucent and fragrant.

Add Broth and Pasta:

Pour in the beef broth and bring the mixture to a boil. Add the macaroni pasta and cook according to the package instructions until al dente.

Create the Creamy Base:

Once the pasta is cooked, reduce the heat to low. Stir in the milk and shredded cheddar cheese, mixing until the cheese melts and the soup becomes creamy and smooth.

Season and Serve:

Add the Worcestershire sauce and season with salt and pepper to taste. Garnish with chopped green onions before serving.