Slow Cooker Cheesy Beef Macaroni
Ingredients (Serves ~6)
- 1 lb (450 g) ground beef — lean (85/15 or 90/10) is best
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can (14.5 oz / 410 g) diced tomatoes (undrained)
- 1 can (15 oz / 425 g) tomato sauce (optional for thicker sauce)
- 2 cups beef broth (low sodium recommended)
- 2 tsp Italian seasoning
- Salt + black pepper to taste
- 2 cups uncooked elbow macaroni
- 2 cups shredded cheddar cheese (divided)
- Optional toppings: Parmesan, fresh parsley, extra cheese
Instructions
1) Brown the Beef
In a skillet over medium heat, add the ground beef, diced onion, and minced garlic. Cook until the beef is fully browned and the onion is soft. Drain any excess fat.
2) Mix in Slow Cooker
Transfer the cooked beef mixture to your slow cooker. Add:
- Diced tomatoes
- Tomato sauce (if using)
- Beef broth
- Italian seasoning
- Salt & pepper
- Uncooked elbow macaroni
Stir gently to combine all ingredients.
3) Cook
Cover and cook on LOW for 3–4 hours, or on HIGH for 2–3 hours, until the macaroni is tender. Check around the lower end of the time so the pasta doesn’t overcook.
4) Add Cheese
Once the pasta is cooked through:
- Stir in 1½ cups of shredded cheddar cheese until melted and creamy
- Then sprinkle the remaining ½ cup cheddar over the top
- Cover again and let it sit for 10 minutes so the cheese on top melts into a gooey finish.
5) Serve Warm
Spoon into bowls and serve hot. You can garnish with fresh parsley or grated Parmesan for extra flavor.
Tips & Variations
You can skip browning the beef for a quicker “dump-and-go” meal, but browning adds extra flavor.
Add bell peppers, mushrooms, or spinach for veggies.
Swap half the cheddar for mozzarella for extra stringiness.
Serve with garlic bread or a side salad for a complete meal.