Cook the Beef: In a large pot, heat olive oil over medium heat. Add the ground beef and cook until browned, breaking it apart with a spoon as it cooks. Drain any excess fat, if necessary.
Add Vegetables: Add the diced onion, garlic, and carrot to the pot with the beef. Cook for about 5 minutes, or until the vegetables are softened.
Add Liquids and Pasta: Pour in the chicken broth and milk, stirring to combine. Bring the mixture to a simmer. Add the elbow macaroni and cook according to the package directions, usually about 8-10 minutes, until the pasta is tender.
Cheese It Up: Once the pasta is cooked, reduce the heat to low and stir in the shredded cheddar and mozzarella cheeses until melted and smooth. Add Worcestershire sauce and Dijon mustard (if using), and season with salt and pepper to taste.
Serve: Once everything is well combined and the soup is creamy, remove from heat. Serve hot, and enjoy the cheesy goodness!
Serving and Storage Tips:
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