Instructions
Step 1 In a skillet over medium heat, cook the ground beef until browned, then drain excess fat.
/nStep 2 Transfer the cooked beef to the slow cooker and add diced onion and garlic.
/nStep 3 Pour in diced tomatoes, tomato sauce, and beef broth, then stir to combine.
/nStep 4 Add Italian seasoning, paprika, salt, and black pepper, mixing well.
/nStep 5 Cover and cook on low for 6 hours or high for 3 hours.
/nStep 6 About 30 minutes before serving, stir in the uncooked elbow macaroni.
/nStep 7 Continue cooking until the pasta is tender, stirring occasionally if possible.
/nStep 8 If desired, sprinkle shredded cheddar cheese on top before serving.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze for up to 2 months. Reheat on the stovetop over medium heat with a splash of broth or water, or microwave in short intervals, stirring in between until heated through.
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