Instructions
Step 1 In a skillet over medium heat, cook the ground beef until browned, then drain excess fat /n
Step 2 Transfer the cooked beef to the slow cooker /n
Step 3 Add diced tomatoes, tomato sauce, beef broth, onion, garlic, Italian seasoning, paprika, salt, and pepper, then stir to combine /n
Step 4 Cover and cook on low for 4–5 hours or on high for 2–3 hours /n
Step 5 About 30 minutes before serving, stir in the uncooked elbow macaroni /n
Step 6 Continue cooking until the pasta is tender, stirring occasionally if possible /n
Step 7 Stir in shredded cheddar cheese until melted and creamy /n
Step 8 Serve warm
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or in the microwave with a splash of broth or water to loosen the sauce. This dish can also be frozen for up to 2 months; thaw overnight before reheating.
Continue on the next page