In a large pot over medium heat, add the ground beef, breaking it apart with a spatula. Cook it for about 5–7 minutes, until it’s browned and no longer pink. Drain excess fat.

Add the chopped onion and minced garlic, sautéing for 3–4 minutes until the onion turns translucent.

Pour in the beef broth and canned diced tomatoes, stir well, and bring to a boil. Add the macaroni.

Lower the heat to a gentle simmer and cover the pot, allowing it to cook for about 15 minutes until the pasta is tender.

Mix in the shredded cheddar cheese, stirring until it melts completely and the soup becomes creamy.

Serve the soup hot in bowls, optionally with pickles on the side.