Description
Warm aromas of garlic and paprika fill the kitchen as beef simmers with tomatoes and mushrooms, then tender pasta swirls in creamy sauce, finished with melted cheddar for a comforting, fuss-free dinner.
Ingredients
- 1 pound ground beef
- 1 cup uncooked elbow macaroni
- 1 can 14.5 ounce diced tomatoes
- 1 can 10.5 ounce condensed cream of mushroom soup
- 1 cup beef broth
- 1/2 cup milk
- 1 small onion chopped
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded cheddar cheese
Instructions
- In a skillet over medium heat cook ground beef and onion until beef is no longer pink and onion is translucent then drain excess fat.
- Transfer the cooked beef and onion to the slow cooker.
- Add diced tomatoes cream of mushroom soup beef broth garlic powder paprika salt and black pepper stir to combine.
- Cover and cook on low for 3 hours.
- Stir in uncooked elbow macaroni and milk cover and cook on high for 30 minutes or until pasta is tender.
- Stir in shredded cheddar cheese until melted and creamy before serving.
Notes
- For a lighter version use ground turkey instead of beef.
- Feel free to swap cheddar for pepper jack for a spicy kick.
- You can prepare this in a Dutch oven on the stovetop if you don’t have a slow cooker.
- Refrigerate leftovers in an airtight container for up to 3 days.