★Ingredients
1 lb ground beef
1 large onion, thinly sliced
1 (14.5 oz) can diced tomatoes, undrained
3 cloves garlic, minced
1 (8 oz) can tomato sauce
1 teaspoon dried oregano
1 cup beef broth
1 teaspoon dried basil
1 teaspoon paprika
1/2 teaspoon black pepper
1 teaspoon salt
1 cup uncooked elbow macaroni
2 cups shredded cheddar cheese
★Instructions
Prepare the Slow Cooker★ Lily grease the inside of your slow cooker with cooking spray or a small amount of oil.
Layer the Onions★ Spread the thinly sliced onion evenly at the bottom of the slow cooker.
Add Ground Beef★ Crumble the ground beef evenly over the layer of onions. You can season the beef with a little salt and pepper if desired.
Add Garlic and Tomatoes★ Sprinkle the minced garlic over the ground beef. Pour the diced tomatoes (with their juice) and tomato sauce over the beef.
Season and Add Broth★ Add the oregano, basil, paprika, salt, and pepper. Pour the beef broth over the top.
Cook★ Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
Add Pasta and Cheese★ About 30 minutes before serving, stir in the uncooked elbow macaroni and 1 cup of the shredded cheddar cheese. Mix well to ensure the pasta is submerged in the liquid. Cover and continue cooking until the pasta is tender.
Final Touch★ Once the pasta is cooked, sprinkle the remaining 1 cup of shredded cheddar cheese on top. Cover and let it melt for about 5-10 minutes.
Enjoy!