In a skillet, brown the ground beef until almost fully cooked. Add the chopped onions and cook until soft, then add the minced garlic and cook for 1-2 minutes.

Transfer the beef mixture to a crock pot. Add chicken stock, grated carrots, and basil. Stir to combine.

Cook on low for 6-8 hours.

30 minutes before serving, stir in the uncooked macaroni. Let cook until the noodles are tender.

Add whole milk and Velveeta cheese. Stir until the cheese is fully melted and the soup is creamy.

Adjust seasoning with salt and pepper. Serve hot and enjoy!