Chili Mac N Cheddar Soup

1 TBS olive oil
1 lg onion, diced
1 lb ground hamburg
1 TBS chili powder
1 1/2 tsp cumin
2 1/2 c milk
2 14.5 oz cans chicken broth
1 10.75 oz can condensed cheddar cheese soup
3 c uncooked elbow macaroni
3 c shredded sharp cheddar cheese

Heat oil in a soup pot over medium-high heat; cook hamburg until browned and then add in onion to saute. Once those are browned well, stir in chili powder and cumin and cook, stirring until well combined. Add milk and broth, then stir in condensed soup until dissolved; bring to a boil, and then add in pasta; once it returns to a boil again, reduce heat and simmer for 10 minutes or until noodles are tender. Mine stuck on really bad, so be sure to stir constantly. Then stir in the shredded cheese until melted and smooth, and everything is well mixed!