Slow Cooker 4-Ingredient Amish Beef Macaroni
A hearty Amish-inspired slow cooker dinner made with browned ground beef, savory cream of mushroom gravy, beef broth, and tender elbow macaroni. This simple comfort food recipe is rich, filling, and perfect for family meals.
Ingredients
- 2 lb ground beef 80/20 or 85/15
- 4 cups beef broth low-sodium preferred
- 2 cans condensed cream of mushroom soup 10.5 oz each; do not dilute
- 16 oz dry elbow macaroni
Instructions
- Brown the ground beef in a large skillet over medium-high heat, breaking it apart as it cooks, until fully cooked with no pink remaining.
- Drain off excess grease, leaving only a light coating for flavor.
- Transfer the browned beef to a 6-quart slow cooker and spread it loosely in an even layer.
- In a bowl, whisk together the beef broth and condensed cream of mushroom soup until combined.
- Pour the broth mixture over the beef.
- Cover and cook on low for 4–5 hours, or on high for 2–2 1/2 hours, until the gravy is hot and gently bubbling.
- Stir the beef and gravy well, then add the dry elbow macaroni directly to the slow cooker.
- Stir again until all the macaroni is submerged in the liquid.
- Cover and cook on high for 25–40 minutes, stirring once halfway through, until the macaroni is tender but not mushy.
- Turn the slow cooker to warm and let the beef macaroni rest for 5–10 minutes before serving.
Notes
Use low-sodium broth to keep the dish balanced. For a softer flavor, replace 1 cup of broth with water.
Nutrition
Calories: 610kcal
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