Start by browning the meat in a large pot over medium heat until it’s browned and crumbly, about 5-7 minutes. Drain any excess fat.
Stir in the beef broth and elbow macaroni. Bring to a gentle boil, then reduce the heat and let simmer for about 8-10 minutes, or until pasta is al dente.
Lower the heat and stir in the heavy cream, cheddar cheese, and Worcestershire sauce until smooth and creamy.
Season with salt, pepper, or additional spices as desired.
Ladle the soup into bowls and enjoy hot. Optionally, sprinkle extra cheese or chopped green onions on top before serving.