Prep 15 mins
Cook 6 hrs
A simple and inexpensive dish comprised of ground beef, cream of mushroom soup, shredded Cheddar or mozzarella, elbow macaroni, milk and seasonings simmering in a crock pot. Another recipe from Slow-Cooker Savings in the Gooseberry Patch Dinners on a Dime cookbook.
- 1 lb ground beef, browned and drained
- 2 (10 3/4 ounce) cans cream of mushroom soup
- 8 ounces shredded cheddar cheese or 8 ounces mozzarella cheese
- 7 ounces elbow macaroni, uncooked
- 2 cups milk
- 1⁄2-1 teaspoon onion powder
- 1⁄2-1 teaspoon salt
- 1⁄4-1⁄2 teaspoon pepper
- Combine all ingredients in a slow cooker; mix well. Cover and cook on low for 6 hours, or until macaroni is tender.
I used a teaspoon of onion powder and a teaspoon of salt. After tasting, I added a few extras--a little garlic powder, about a tablespoon of paprika, and a couple shakes of grated parmesan cheese. I also used sharp cheddar cheese and mozzarella. The flavor turned out reminiscent of a Stroganoff which I loved, but I found that after about 3 hours my pasta had turned to mush. I even used cavatappi pasta, which is larger than the elbows. It gave the end result a "pasty" texture, which spoiled an otherwise 5 star dish. The recipe does state "6 hours or until pasta is tender", but I guess I thought I had a bigger window of time to play with than I actually did. Next time I will either cook it for only two hours max, or cook the meat mixture only for five hours or so and then add the pasta in the last two hours. (And keep a better eye on it!)
Not very good. Mushy texture. No flavor
The taste is excellent, however, next time I make this I'm going to cook my noodles beforehand, and mix them into the rest of the ingredients right before serving. It was kind of starchy for our taste.