Creamy Macaroni & Beef (Crock Pot)
- Ready In:
- 6hrs 15mins
- Combine all ingredients in a slow cooker; mix well. Cover and cook on low for 6 hours, or until macaroni is tender.
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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!)
I tried this out today, put the ingredients in and came back when there was about 1.5 hours left. I added both cheddar and mozzarella cheese and used penne instead on elbow macaroni. It was already finished when I get home but the ingredients stuck to the sides and some of the pasta hardened. I also changed the servings to 4 but there was barely enough for me and my husband and he usually eats seconds at dinner. It makes less than you think. So if you want extras and there are at least 2 people in the house, change it to 6 servings. This was a simple and good tasting recipe, will make it again but with more servings added,