Add dry elbow macaroni to ground beef along with four simple ingredients in the slow cooker, and you’ll end up with a cozy, comforting dish that’s worth planning meals around.

 

Slow Cooker 6-Ingredient Beef and Macaroni

Yield: 4–6 servings
Cook time: 2–2½ hours on HIGH or 4–4½ hours on LOW

Ingredients

• 1½ lbs ground beef (80–90% lean), raw

• 2 cups dry elbow macaroni

• 1 can (24–26 oz) marinara pasta sauce

• 2 cups beef broth

• 1 cup shredded cheddar cheese

• 1 tsp kosher salt

Directions

1. Layer the base – Lightly grease a 5–6 quart slow cooker. Break up the raw ground beef and spread it evenly across the bottom. Sprinkle the dry macaroni over the beef in an even layer. Do not stir. (The beef on the bottom helps it cook properly, and its juices rise to flavor the pasta.)

2. Add the liquids – In a small bowl, combine the marinara sauce, beef broth, and salt. Pour the mixture evenly over the macaroni, making sure the pasta is mostly covered (gently press it into the liquid if needed).

3. Cook – Cover and cook on HIGH for 2–2½ hours or LOW for 4–4½ hours. Stir once halfway through to break up the beef and prevent sticking.

4. Add the cheese – Once the pasta is tender and the beef is fully cooked, switch the slow cooker to the WARM setting. Stir in the cheddar cheese until melted and smooth. (The cheese helps thicken the sauce and creates a creamy coating.)

5. Rest before serving – Cover and let the dish sit for 5–10 minutes. The sauce will thicken slightly and the flavors will settle into a hearty, cohesive meal. Serve warm.