Add dry elbow macaroni to ground beef along with four simple ingredients in the slow cooker, and you’ll end up with a cozy, comforting dish that’s worth planning meals around.
This Slow Cooker 6-Ingredient Beef and Macaroni is a smart one-pot take on classic American goulash (often called chili mac). By layering raw ground beef under dry elbow macaroni and a rich blend of marinara and beef broth, you build a slow-cooking system where everything cooks together. The beef simmers in the sauce, releasing savory juices that infuse the pasta as it softens, while cheddar cheese melts in at the end to create a creamy, cohesive dish.
Slow Cooker 6-Ingredient Beef and Macaroni
Ingredients
- 1 1/2 lbs ground beef (raw, 80–90% lean)
- 2 cups dry elbow macaroni
- 1 can (24–26 oz) pasta sauce (marinara)
- 2 cups beef broth
- 1 cup shredded cheddar cheese
- 1 tsp kosher salt
Step-by-Step Directions
Step 1: Build the Base
Lightly grease a 5–6 quart slow cooker. Break up the raw ground beef and spread it evenly on the bottom. Add the dry elbow macaroni on top in an even layer—do not stir.
Tip: Placing the beef on the bottom helps it cook quickly and safely while its juices rise and help steam the pasta above.
Step 2: Add the Liquid
Mix the marinara sauce, beef broth, and salt together. Pour evenly over the macaroni, making sure all pasta is submerged or lightly pressed under the liquid.
Step 3: Cook Slowly
Cover and cook on HIGH for 2–2½ hours or LOW for 4–4½ hours.
Important: Stir once halfway through cooking to break up the beef and keep the pasta from sticking.
Step 4: Add the Cheese
When the pasta is tender and the beef is fully cooked, switch to WARM. Sprinkle in the cheddar cheese and gently stir until melted and combined.
Tip: The melted cheese helps thicken the sauce into a creamy coating that clings to the pasta.
Step 5: Let It Set
Cover and let the mixture rest for 5–10 minutes before serving so the sauce thickens and everything comes together into a hearty, cohesive dish.
