admin
Slow Cooker Beefy Cheddar and Macaroni Casserole
Ingredients
1 lb (450 g) ground beef
2 cups elbow macaroni, uncooked
1 can (10.5 oz) cheddar cheese soup
2 cups shredded cheddar cheese, divided
1 small onion, diced
2 cloves garlic, minced
2 cups beef broth
1/2 cup milk
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1/2 teaspoon dried parsley
Instruction
Place the uncooked elbow macaroni in the bottom of the slow cooker.
Add the raw ground beef on top and break it apart slightly.
Sprinkle in the diced onion, minced garlic, salt, pepper, paprika, and parsley.
Pour the cheddar cheese soup, beef broth, and milk evenly over the ingredients. Do not stir.
Cover and cook on LOW for 4–5 hours or until the pasta is tender and the beef is fully cooked.
Stir everything together well, breaking up the beef completely and mixing the sauce evenly.
Sprinkle the remaining shredded cheddar cheese over the top, cover again, and cook for 10–15 minutes until melted.
Turn off the slow cooker and let the casserole sit for 5–10 minutes to thicken before serving.
Beefy Cheddar and Macaroni Casserole
