Macaroni & Beef

This is the kind of set-it-and-forget-it meal that crock-pot cooking was made for. Browned ground beef, barely-cooked elbow macaroni, condensed tomato soup, and sliced mushrooms go into the pot and slow cook until everything melds into a thick, saucy, one-pot dinner.

Cooking the macaroni just until barely tender before it goes in is important. The pasta continues absorbing liquid during those long hours in the crock-pot. If you start with fully cooked noodles, they’ll turn to mush by dinnertime. Slightly underdone elbows hold their shape and soak up the tomato sauce as they finish cooking.

Draining the ground beef well after browning keeps the finished dish from being greasy. That rendered fat has nowhere to go in a sealed crock-pot, so removing it up front makes all the difference in the final texture.

The condensed tomato soup does double duty as both the sauce and the cooking liquid. It breaks down slowly, coating every piece of pasta and beef in a thick, concentrated tomato gravy that you just can’t get from a quick stovetop version.

Pro Tips

• Use lean ground beef to minimize the fat you need to drain. The long cook time means any remaining grease concentrates rather than evaporates.
• Resist the urge to stir more than once. Overstirring breaks down the macaroni and turns the texture starchy.
• Low and slow (7 to 9 hours) gives the best flavor development. High heat works when you’re short on time but the pasta holds up better at lower temperatures.
• Add a handful of shredded cheddar on top during the last 30 minutes for a cheesy crust.

Variations

• Stir in a diced green bell pepper with the onion for added sweetness and crunch.
• Swap tomato soup for cream of mushroom for a richer, creamier version.
• Add a tablespoon of Worcestershire sauce before cooking for deeper savory flavor.