Slow Cooker Beefy Macaroni and Cheese

Beefy Macaroni and Cheese With Corn
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Ratings (5)
  • Total: 6 hrs 35 mins
  • Prep: 10 mins
  • Cook: 6 hrs 25 mins
  • Yield: 4 Servings
Nutritional Guidelines (per serving)
882 Calories
54g Fat
28g Carbs
70g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 4 Servings
Amount per serving
Calories 882
% Daily Value*
Total Fat 54g 69%
Saturated Fat 26g 130%
Cholesterol 243mg 81%
Sodium 676mg 29%
Total Carbohydrate 28g 10%
Dietary Fiber 5g 17%
Protein 70g
Calcium 560mg 43%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This is an easy, tasty slow cooker ground beef and macaroni recipe, a nice family meal for a busy week. The macaroni is cooked and added to the dish near the end of the cooking time.

Add some cooked corn or mixed vegetables to the dish before it's done, and garnish it with a little chopped fresh parsley or green onion tops.  

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1 1/2 pounds lean ground beef
  • 1 medium onion, chopped
  • 1 envelope cheese sauce mix
  • 1/4 cup water
  • 1 can (10 3.4 ounces) condensed cream of mushroom or cream of chicken soup
  • 1 can (14.5 oz) stewed tomatoes (chopped)
  • 2 tablespoons tomato paste
  • 8 ounces macaroni
  • 1 cup cheddar cheese (shredded)
  • Garnish: fresh chopped parsley or green onion tops

Steps to Make It

  1. Heat the olive oil in a large skillet or saute pan over medium heat. Add the ground beef and onions; cook, stirring and breaking up the beef, until the beef is no longer pink and the onions are tender.

  2. Butter the inside of the slow cooker. 

  3. In a bowl combine the cheese sauce mix, water, condensed soup, stewed tomatoes, and tomato paste. Stir to blend thoroughly. Add the mixture to the macaroni and ground beef; stir gently to combine.

  4. Cover and cook on low for 6 hours.

  5. Cook the macaroni in boiling salted water following the package directions for firm or al dente pasta. Drain thoroughly.

  6. Add the shredded cheddar cheese and hot cooked macaroni to the slow cooker and continue cooking for about 15 to 30 minutes longer, or until the cheese has melted and the dish is heated through.

  7. Garnish with fresh chopped parsley or sliced green onion tops.

Tips and Variations

  • Replace the condensed soup and cheese sauce mix with a can of condensed cheddar cheese soup.

  • Replace the cheese sauce mix with a small packet of ranch dressing mix (tip from a visitor).

  • Add about 1 cup of cooked corn or mixed vegetables to the slow cooker along with the macaroni and shredded cheddar.

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