Slow Cooker 6-Ingredient Beef and Macaroni
A hearty slow cooker beef and macaroni dinner made with ground beef, elbow macaroni, pasta sauce, broth, cheddar cheese, and seasoning. This easy family-style comfort meal cooks together in one pot and finishes creamy, cheesy, and satisfying.
Ingredients
- 1 1/2 lb ground beef raw, 80–90% lean
- 2 cups dry elbow macaroni about 8 oz
- 1 jar pasta sauce 24–26 oz, tomato basil if desired
- 2 cups beef broth or water
- 1 cup shredded cheddar cheese plus extra for topping
- 1 tsp kosher salt
Instructions
- Lightly spray the inside of a 5- or 6-quart slow cooker with cooking spray.
- Break the raw ground beef into small clumps and spread it evenly across the bottom of the slow cooker.
- Pour the dry elbow macaroni over the beef without stirring.
- In a bowl, whisk together the pasta sauce, beef broth, and kosher salt.
- Pour the sauce mixture slowly over the macaroni, making sure the pasta is fully moistened.
- Gently press any dry macaroni down into the liquid without mixing the beef layer.
- Cover and cook on low for 4–4 1/2 hours, or on high for 2–2 1/2 hours.
- About halfway through cooking, stir well, breaking up beef clumps and separating any noodles that are sticking together.
- Continue cooking until the beef is fully cooked and the macaroni is tender.
- Turn the slow cooker to warm, sprinkle in the shredded cheddar cheese, and gently fold until melted and creamy.
- Taste and add more salt if needed.
- Cover and let rest for 5–10 minutes before serving.
Notes
Stirring halfway through helps prevent the noodles from clumping. Add extra cheddar on top before serving for a cheesier finish.
Nutrition
Calories: 520kcal
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