Beefy Mac and Cheese Soup

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.

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.

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.

Pour cheese mixture into the large pot and stir until it’s mixed thoroughly. Serve hot.