In a large pot, heat olive oil over medium-high heat. Add diced onion and sauté for about 3-4 minutes until softened and translucent. Stir in minced garlic and cook for another minute until fragrant.

Incorporate ground beef into the pot. Cook for 6-8 minutes, stirring occasionally, until browned. Drain excess fat if needed.

Pour in beef broth and bring to a boil. Scrape any browned bits from the bottom of the pot for added flavor.

Stir in elbow macaroni and cook according to package directions, usually around 7-9 minutes, until tender.

Reduce heat to low and add heavy cream, simmer gently for about 2-3 minutes, stirring frequently.

Gradually stir in shredded cheddar cheese until fully melted and combined. Season with salt and pepper to taste.

Ladle the soup into bowls, serve hot, and garnish with fresh herbs or extra cheese if desired.