Description
This comforting slow-cooker casserole features tender macaroni and savory ground beef enveloped in a rich, velvety cheese sauce. It is the perfect low-effort meal for busy weeknights, offering a crowd-pleasing, protein-packed dining experience. By utilizing a slow-simmer approach, the pasta perfectly absorbs the beef juices and creamy dairy, ensuring a consistent texture that stays warm and appetizing even hours after preparation. Ideal for families, this one-pot wonder makes cleanup easy and provides a hearty meal that feels indulgent and satisfying from the first bite to the last.
Ingredients
2 cups elbow macaroni, cooked al dente
2.5 lbs ground beef
2 cloves garlic, minced
12 oz evaporated milk
1.5 cups whole milk
16 oz Velveeta cheese, cubed
0.5 cup salted butter, melted
Instructions
Brown the ground beef in a skillet over medium-high heat until cooked through.
Drain all excess grease thoroughly from the beef.
In a large bowl, combine the cooked macaroni, ground beef, minced garlic, evaporated milk, milk, cubed Velveeta, and melted butter.
Lightly grease a 6-quart crock pot with non-stick spray or butter.
Transfer the mixture into the crock pot.
Cook on low for 4 hours until the cheese is completely melted and the macaroni is tender.
Stir well before serving to ensure the sauce is evenly distributed.
Notes
Substitute ground beef with ground turkey for a leaner variation. Ensure the macaroni is cooked al dente before adding to the crock pot to prevent it from becoming overly soft during the slow-cooking process. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15
- Cook Time: 240
- Category: Dinner Recipes
- Method: Slow Cooking
- Cuisine: American