Slow Cooker Beefy Elbow Macaroni

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 MacaroniIngredients (just 6 total)1 lb ground beef2 cups dry elbow macaroni1 (24 oz) jar marinara or pasta sauce2 cups beef broth1 cup shredded cheddar cheese1 tsp garlic powder (or Italian seasoning)InstructionsBrown the beef firstIn a skillet, cook the ground beef until browned. Drain excess fat.Dump into slow cookerAdd the cooked beef, dry elbow macaroni, marinara sauce, beef broth, and garlic powder into your slow cooker. Stir well.CookLOW for 2.5–3 hoursor HIGH for about 1.5–2 hours(Stir once or twice if you can, to keep pasta from sticking.)Add cheese at the endAbout 10–15 minutes before serving, stir in the shredded cheddar cheese until melted and creamy.TipsIf 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.