A comforting and flavorful soup combining the richness of tomatoes with the heartiness of macaroni and beef.
Dice the onion into small pieces.
A sharp knife makes dicing easier and safer.
In a large pot, sauté the onion over medium heat until translucent.
Stir frequently to prevent burning.
Add the ground beef to the pot and cook until browned, breaking it up with a spoon.
Ensure the beef is fully cooked and no pink remains.
Stir in the stewed tomatoes, tomato sauce, Worcestershire sauce, brown sugar, salt, and water.
Mix well to combine all flavors evenly.
Bring the mixture to a gentle boil, then add the macaroni.
Stir occasionally to prevent the pasta from sticking.
Reduce the heat to low, cover the pot, and simmer until the macaroni is tender, about 15 minutes.
Check the pasta for doneness before proceeding.
Ladle the soup into bowls and top with shredded cheddar cheese.
Serve immediately for the best flavor and texture.
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