Cheeseburger Cavatappi Slow Cooker 5 Ingredients

Cheeseburger Cavatappi Slow Cooker 5 Ingredients. Weeknight winner: Only 5 ingredients. I prepare it when I need dinner that is to be done hours in advance..

Servings: 6

Ingredients

• lean ground beef → 1 pound

• beef broth (low sodium, preferably) → 4 cups

• dry cavatappi pasta → 3 cups

• shredded cheddar cheese (approximately, 12 ounces) → 3 cups of

• condensed cheddar cheese soup (10.5-ounces) → 1 can

Cheeseburger Cavatappi Slow Cooker: Directions

1. Heat the ground beef in a large skillet at a medium-high temperature, crumbling it into small pieces until all the meat is brown and no traces of pink meat are left, 6-8 minutes. Drain away any surplus fat so as not to make the sauce greasy.

2. Spray the insides of a 5- to 6-quart slow cooker lightly with nonstick cooking spray to make them easier to wash. Place the beef that has been browned into the slow cooker.

3. Add the beef broth into the slow cooker and mix with the cooked beef. This liquid has all the flavor, and the pasta soaks it up while it cooks.

4. Cook and broth mixture of beef on LOW 3-4 hours or HIGH 1-2 hours until flavors begin to blend and broth becomes thick and full of flavor. This move allows dinner to be pre-prepared to a large extent, prior to the addition of the pasta and cheese.

5. Approximately 45-60 minutes to the time of your eating, add the dry cavatappi pasta, and be careful that all of the spirals are covered by the hot broth and beef mixture. Re-cover the slow cooker.

6. Bake 30-45 minutes stirring half-way through, until the cavatappi is tender but not mushy. Around the pasta, a thickened golden-amber, slightly caramelized broth, including beefy crumbles all over it, should be used.

7. After the tenderness of the pasta, the condensed cheddar cheese soup and half of the shredded cheddar cheese should be added. Until the soup melts into the liquid and forms a creamy, glossy sauce, which adheres to the spirals and beef, stir well.

8. Evenly spread the rest of the shredded cheddar cheese on top. Bake and Simmer 5-10 additional minutes, until the top cheese is molten, sizzling and the entire mixture is stew, umami-saturated and glowing.

9. Stir everything and mix and swirl the melted cheese, taste and add a little salt and pepper to taste (the broth and cheese soup is already seasoned). Eat hot out of the slow cooker, or allow to cool slightly uncovered, a few minutes, should you wish it to have an exceptionally thick, almost casserole-like consistency.

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