Description
A rich and creamy slow cooker pasta packed with seasoned ground beef, tender elbow macaroni, and melted cheddar cheese. This comforting dish delivers classic cheeseburger flavor with the ease of hands-off cooking, making it perfect for busy days.
Ingredients
Units
Scale
- 1 pound lean ground beef
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 2 cups tomato sauce
- 1 can (14.5 ounces) diced tomatoes
- 2 cups beef broth
- 2 cups uncooked elbow macaroni
- 2 cups freshly shredded cheddar cheese
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon paprika
- 1 tablespoon olive oil
Instructions
- Heat olive oil in a skillet over medium heat. Add diced onion and sauté until softened, about 3 minutes. Stir in minced garlic and cook for 30 seconds.
- Add ground beef to the skillet and cook, breaking it apart, until fully browned. Drain excess fat.
- Transfer the beef mixture to a 6 quart slow cooker. Stir in tomato sauce, diced tomatoes, beef broth, salt, black pepper, and paprika.
- Cover and cook on low for 3 hours, allowing the flavors to develop.
- Stir in uncooked elbow macaroni, cover, and cook for an additional 30 to 40 minutes, stirring once or twice, until pasta is tender.
- Reduce heat to warm and stir in shredded cheddar cheese until fully melted and creamy.
- Let sit uncovered for 5 minutes to thicken slightly, then serve warm.
Notes
- Brown the beef before slow cooking to build deeper flavor.
- Add pasta during the final stage to prevent overcooking.
- For a creamier texture, stir in a splash of milk before serving.
- Freshly shredded cheese melts more smoothly than packaged shreds.
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 7g
- Sodium: 780mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 11g
- Trans Fat: 0.5g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 95mg