Dump dry elbow macaroni onto ground beef, plus 4 ingredients, into slow cooker for a comforting treat that I plan meals around

This Slow Cooker 6-Ingredient Beef and Macaroni is a clever “one-pot” version of a classic American goulash or chili mac. By layering raw ground beef beneath dry elbow macaroni and a marinara-beef broth mixture, you create a tiered cooking environment. The beef poaches in the sauce, releasing its savory fats directly into the pasta as it hydrates, while the cheddar cheese provides a sharp, creamy finish that binds the meat and noodles together into a hearty, glossy meal.

Slow Cooker 6-Ingredient Beef and Macaroni

Ingredients:

Step-by-Step Directions:

Step 1: The Foundation Layers: Lightly grease a 5/6-quart slow cooker. Break the raw ground beef into small, even pieces and spread them across the bottom. Pour the dry macaroni in an even layer directly over the beef. Do not stir.

Tip: Placing the beef at the bottom is a vital mechanical step. The bottom of the crock is the hottest surface; by putting the raw meat there, you ensure it reaches a safe internal temperature quickly, while the juices it releases steam upward to help soften the dry pasta.

Step 2: The Poaching Liquid: Whisk the pasta sauce, beef broth, and salt together. Slowly pour this over the macaroni, ensuring all the dry shells are moistened. Use a spoon to nudge any exposed pasta under the surface of the liquid.

Step 3: The High-Heat Cook: Cover and cook on HIGH for 2 / 2 1/2 hours (or LOW for 4 / 4 1/2 hours).

The Mid-Way Rule: About halfway through, lift the lid and give everything a thorough stir. This breaks up the beef clumps and ensures the macaroni doesn’t stick to the bottom or sides of the crock.

Step 4: The Cheesy Emulsion: Once the pasta is tender and the beef is cooked, turn the heat to WARM. Sprinkle the cheddar cheese over the top and gently fold it in.

Tip: This final fold is a “viscosity” necessity. As the cheese melts, it emulsifies with the tomato-beef sauce, creating a thick, velvety coating that prevents the sauce from looking “soupy” and helps it cling to the macaroni.

Step 5: The Thickening Rest: Let the mixture sit, covered, for 5/10 minutes. This allows the pasta to finish absorbing any residual liquid, resulting in a perfectly set, hearty consistency.