Description
Rich tomato sauce and beef slowly meld with garlic and paprika as elbow macaroni cooks to tender perfection, finishing with melted cheddar for a creamy, comforting meal that fills your home with cozy aromas.
Ingredients
- 1 pound ground beef
- 1 small onion diced
- 2 cloves garlic minced
- 1 can 15 ounce tomato sauce
- 2 cups beef broth
- 2 cups uncooked elbow macaroni
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded cheddar cheese
Instructions
- In a skillet over medium-high heat, add ground beef, diced onion, and minced garlic and cook until beef is browned and onions are translucent.
- Drain excess fat and transfer the beef mixture to the slow cooker.
- Pour in tomato sauce, beef broth, garlic powder, onion powder, paprika, Worcestershire sauce, salt, and black pepper, then stir to combine.
- Add uncooked elbow macaroni and stir gently to ensure noodles are mostly submerged in liquid.
- Cover and cook on LOW for 2 hours or on HIGH for 1 hour, until pasta is tender.
- Stir in shredded cheddar cheese until melted and creamy before serving.
Notes
- You can substitute ground turkey or chicken for beef
- For a creamier texture, stir in 1/2 cup sour cream after cooking
- Adjust seasoning levels to suit your taste preferences
- Store leftovers in an airtight container in the refrigerator for up to 3 days