Ingredients:

  • 1.5 lb ground beef (80/20 lean)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 medium green bell pepper, diced
  • 2 cups beef broth
  • 1 can (14.5 oz) diced tomatoes
  • 2 tbsp tomato paste
  • 2 tbsp sweet paprika
  • 1 tbsp Worcestershire sauce
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 8 oz dry elbow macaroni
  • 1 cup sharp cheddar cheese, shredded

Instructions:

  1. Heat a large skillet over medium-high heat. Brown the ground beef until no longer pink, breaking it into small crumbles. Add diced onion and bell pepper, sautéing until onions are translucent. Stir in minced garlic and cook for 60 seconds until fragrant.
  2. Transfer the beef and vegetable mixture into a 6-quart slow cooker. Stir in beef broth, diced tomatoes, tomato paste, sweet paprika, Worcestershire sauce, salt, and black pepper.
  3. Cover and cook on LOW for 6 to 7 hours (or HIGH for 3 to 4 hours) until the sauce is thick and mahogany in color.
  4. Approximately 45 to 60 minutes before serving, stir in the dry elbow macaroni. Cover and continue cooking until the pasta is al dente.
  5. Turn off the heat and stir in the shredded sharp cheddar cheese until melted and creamy.