Slow Cooker 6-Ingredient Beef and Macaroni

This easy slow cooker beef and macaroni is the ultimate comfort food for a busy weeknight. There’s no need to brown the beef or boil the pasta first. Simply layer the ingredients in your slow cooker, let everything cook together, and finish with plenty of melted cheese.

Ingredients

• 1½ pounds ground beef, 80–90% lean
• 2 cups dry elbow macaroni, about 8 ounces
• 1 can (24–26 ounces) pasta sauce or tomato basil marinara
• 2 cups beef broth
• 1 cup shredded cheddar cheese or Colby Jack, plus extra for serving
• 1 teaspoon kosher salt, or to taste

Instructions

1. Lightly spray a 5- to 6-quart slow cooker with nonstick cooking spray.
2. Break the raw ground beef into small pieces and spread it evenly across the bottom of the slow cooker.
3. Pour the dry elbow macaroni over the ground beef and spread it into an even layer. Do not stir yet.
4. In a bowl or large measuring cup, whisk together the pasta sauce, beef broth, and salt.
5. Slowly pour the sauce mixture over the macaroni, making sure the pasta is well moistened. Gently press down any pasta that remains dry.
6. Cover and cook on HIGH for 2 to 2½ hours or on LOW for 4 to 4½ hours.
7. About halfway through cooking, carefully stir everything together, breaking up any remaining pieces of beef and making sure the macaroni is evenly coated with the sauce.
8. Continue cooking until the beef is fully cooked and the macaroni is tender.
9. Turn the slow cooker to WARM or OFF. Sprinkle the shredded cheese over the top and gently stir until the cheese is melted and creamy.
10. Cover and let stand for 5–10 minutes to allow the sauce to thicken.
11. Serve warm with extra shredded cheese and black pepper if desired.