Cheeseburger Macaroni

Step-By-Step Cooking Instructions

1. Brown the Beef Even though this is a slow cooker recipe, you must brown the ground beef in a skillet first. This develops the Maillard reaction (flavor) and allows you to drain off excess fat before it goes into the crockpot.

2. The Slow Simmer Add your browned beef to the slow cooker along with beef broth, tomato paste, mustard, onion powder, garlic powder, salt, and pepper. Set your cooker to LOW for 3 to 4 hours. This allows the beef to become incredibly tender and the sauce to thicken.

3. Adding the Shells Turn the slow cooker to HIGH. Stir in your uncooked pasta shells. Ensure they are mostly submerged in the liquid. Cover and cook for 20–30 minutes. Check them at the 20-minute mark; you want them soft but firm.

4. The Cheese Melt Once the pasta is cooked, turn off the heat. Stir in half of your shredded cheddar and a splash of heavy cream or whole milk. Sprinkle the remaining cheese on top, cover for 5 minutes until bubbly, and garnish with fresh parsley.

Recipe Card (Printable Version)

Prep time: 15 minutes Cook time: 4 hours Servings: 6-8

Ingredients

• 1.5 lbs Lean Ground Beef

• 1 small Yellow Onion, finely diced

• 3 cups Beef Broth

• 1 can (6 oz) Tomato Paste

• 1 tbsp Yellow Mustard

• 1 tsp Garlic Powder

• 1 tsp Onion Powder

• 1/2 tsp Smoked Paprika

• Salt and Black Pepper to taste

• 16 oz Large Pasta Shells (uncooked)

• 3 cups Sharp Cheddar Cheese, freshly shredded

• 1/2 cup Heavy Cream (optional, for extra creaminess)

• Fresh Parsley for garnish

Instructions

1. In a large skillet over medium-high heat, brown the ground beef and diced onions until the meat is no longer pink. Drain the fat.

2. Transfer the beef mixture to a 6-quart slow cooker.

3. Add beef broth, tomato paste, mustard, garlic powder, onion powder, paprika, salt, and pepper. Stir well to combine.

4. Cover and cook on LOW for 3-4 hours.

5. Increase heat to HIGH. Stir in the uncooked pasta shells. Cover and cook for 25-30 minutes or until pasta is tender.

6. Stir in the heavy cream and half of the cheese.

7. Top with the remaining cheese, cover for 5 minutes until melted, and serve hot.

Expert Tips for Success

• Don’t Overcook: If you leave the pasta in the slow cooker on the “Warm” setting for too long, it will continue to soften. If you aren’t eating immediately, add a splash of broth to keep it moist.

• Vegetable Boost: Feel free to stir in a cup of frozen peas or diced bell peppers during the last hour of cooking for some added nutrition.

• Spice it Up: Add a teaspoon of crushed red pepper flakes or a tablespoon of Worcestershire sauce for a deeper, bolder flavor profile.