Beefy Mac And Cheese Soup

• 1 pound Ground Beef
• 1 whole Onion, Chopped
• 3 whole Carrots, Peeled And Chopped
• 3 stalks Celery, Diced
• 2 teaspoons Minced Garlic
• 1/4 teaspoons Cayenne Pepper
• 1/2 teaspoons Salt
• 1/4 teaspoons Freshly Ground Black Pepper
• 8 cups Chicken Broth
• 28 ounces, weight Canned Diced Tomatoes, Undrained
• 6 ounces, weight Whole Wheat Macaroni
• 11 ounces, weight Spinach, Chopped
• 1/2 cups Butter
• 1/2 cups Flour
• 2 cups Whole Milk
• 2 cups Shredded Cheddar Cheese
• 1/2 cups Freshly Grated Parmesan

1. In a large pot over medium heat, brown ground beef with onion, carrots, celery, and garlic until vegetables are softened and beef is cooked through; 5-6 minutes. Drain fat from beef and return to pot. Season with cayenne pepper, salt, and pepper; cook for 1 more minute.
2. Stir in chicken broth and canned tomatoes. Bring to a boil and add macaroni; cook for 5 minutes. Add spinach. Reduce heat and simmer until the spinach is wilted.
3. In the meantime, melt butter in a pot over medium heat. Whisk in flour and continue to cook for 1 minute. Slowly whisk in milk until combined. Stir frequently until it thickens. Remove from heat and stir in cheeses.
4. Pour cheese mixture into the large pot and stir until it's mixed thoroughly. Serve hot.

ground beef, onion, carrots, stalks celery, garlic, ubc, salt, ubc, chicken broth, tomatoes, macaroni, weight spinach, butter, flour, milk, cheddar cheese, freshly grated parmesan

Taken from tastykitchen.com/recipes/soups/beefy-mac-and-cheese-soup/ (may not work)