Here’s a cozy, dump-and-go slow cooker recipe that fits exactly what you’re describing—minimal effort, maximum comfort:
Slow Cooker Beefy Elbow Macaroni
Ingredients (just 6 total)
1 lb ground beef
2 cups dry elbow macaroni
1 (24 oz) jar marinara or pasta sauce
2 cups beef broth
1 cup shredded cheddar cheese
1 tsp garlic powder (or Italian seasoning)
Instructions
Brown the beef first
In a skillet, cook the ground beef until browned. Drain excess fat.
Dump into slow cooker
Add the cooked beef, dry elbow macaroni, marinara sauce, beef broth, and garlic powder into your slow cooker. Stir well.
Cook
LOW for 2.5–3 hours
or HIGH for about 1.5–2 hours
(Stir once or twice if you can, to keep pasta from sticking.)
Add cheese at the end
About 10–15 minutes before serving, stir in the shredded cheddar cheese until melted and creamy.
Tips
If it gets too thick, add a splash of broth or water.
Want it richer? Swap cheddar for mozzarella or add a little cream.
You can toss in extras like diced onions or bell peppers if you want to stretch it.
This is one of those hearty, no-fuss meals that’s perfect for planning your week around—warm, filling, and super reliable.
Slow Cooker Beefy Elbow Macaroni
