Crockpot Ranch Butter Beef Mac
Prep Time: 15 minutes
Cook Time: 6–7 hours (Low) or 3–4 hours (High)
Servings: 6–8
Ingredients
- 2 lbs beef stew meat
- 1 packet (1 oz) ranch seasoning mix
- 4 tbsp unsalted butter
- 2 cups beef broth
- 12 oz elbow macaroni
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp black pepper
- ½ tsp paprika
- ½ cup sour cream
Instructions
- Place the beef stew meat in the slow cooker.
- Sprinkle ranch seasoning, garlic powder, onion powder, paprika, and black pepper over the beef.
- Add butter on top and pour in the beef broth.
- Cover and cook:
- Low: 6–7 hours
- High: 3–4 hours
- When the beef is tender, shred it slightly with two forks and stir.
- Cook macaroni according to package directions until al dente. Drain well.
- Stir sour cream, cheddar cheese, and mozzarella cheese into the slow cooker until melted and creamy.
- Add the cooked macaroni and mix until fully coated.
- Cover and cook for another 15–20 minutes on low.
- Serve hot and enjoy!
Tips
- Add 4 oz cream cheese for extra creaminess.
- Garnish with chopped parsley or green onions.
- Serve with garlic bread and a fresh green salad.
Storage
- Refrigerator: Up to 4 days in an airtight container.
- Freezer: Up to 3 months. Thaw overnight before reheating.
- This rich, cheesy, ranch-flavored beef pasta is perfect for busy weeknights and family dinners. The leftovers are just as delicious the next day!