Ingredients:

  • 1 lb ground beef (80/20 blend)
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 can cream of mushroom soup (10.5 oz)
  • 1 cup beef broth
  • 2 cups uncooked elbow macaroni
  • 1 ½ cups shredded cheddar cheese
  • 1 cup frozen mixed vegetables
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste
  • ½ cup shredded mozzarella cheese (optional)
  • Chopped fresh parsley for garnish (optional)

Instructions:

  1. In a large skillet over medium heat, add ground beef and diced onion. Cook until the beef is browned and the onions are translucent, about 5-7 minutes. Drain excess fat.
  2. In the slow cooker, combine the browned beef and onion mixture with minced garlic, cream of mushroom soup, beef broth, uncooked macaroni, mixed vegetables, Italian seasoning, salt, and pepper. Stir until the ingredients are well combined.
  3. Cover the slow cooker and cook on low for 4-6 hours or on high for 2-3 hours, until the macaroni is cooked through. Stir halfway through cooking for even texture.
  4. When the pasta is tender, add shredded cheddar cheese and stir until melted and well incorporated. For an extra cheesy top, sprinkle mozzarella cheese on top and cover for an additional 5-10 minutes.
  5. Once the cheese is melted, garnish with chopped parsley if desired. Serve hot and enjoy!