0 Add the ground beef, onions, carrots, and celery to a pot over medium-high heat. Cook until the beef is no longer pink, then drain off any excess grease.
1 Add the butter to the pot and, once melted, sprinkle in the flour. Stir until well combined and cook the roux for 1-2 minutes.
2 Pour in the chicken broth and bring the mixture to a simmer. Add the cubed Velveeta and stir occasionally until completely melted and smooth.
3 Stir in the elbow macaroni and cook until al dente. If desired, mix in the sour cream to balance out the richness. Serve and enjoy!
