Prep Time: 10 mins | Cook Time: 6 hrs | Total Time: 6 hrs 10 mins | Yield: 6 Servings
All you need are these basic ingredients and these simplified steps, and you are good to go! My only advice to you is to be very generous with the amount of cheese that you are going to add. Just do it and thank me later! Have the most wonderful day, friends, and I hope you are all well today. Enjoy!
1.5 lbs Ground beef
1 c Onion, Finely chopped
1 c Peppers, Combination of green and red peppers, Finely chopped
2 cloves Garlic, Finely Minced
Salt, To taste
Pepper, To taste
1-2 tablespoons Italian seasoning
2 cans crushed tomatoes, 14.5 oz. cans
1 can diced tomatoes, 14.5 oz. cans
1.5 c Beef broth, Low sodium
1.5 c Water
1 tablespoon Worcestershire sauce
2 tablespoons Soy sauce, Low sodium
2 Bay leaves
3 c Elbow macaroni, Uncooked
1/2-1 c Cheddar cheese, Shredded, Optional
1 tbsp Fresh parsley, For garnish
Place a nonstick pan on the stove and turn the heat to medium-high.
Add the ground beef and cook until brown. Discard any excess grease.
Transfer the beef into a 6-quart slow cooker.
Add the garlic, onion, peppers, Italian seasoning, crushed tomatoes, sliced tomatoes, water, broth, soy sauce, Worcestershire sauce, bay leaves, and salt. Stir until well combined.
Cover and seal the slow cooker and cook for about 3 1/2 hours on a high setting.
Add the macaroni and stir until well mixed.
Cover the slow cooker again and cook for 20 minutes more on a high setting or until the macaroni is firm to bite. Remove the bay leaves.
Add the cheese and stir until well mixed.
Sprinkle freshly chopped parsley on top of each serving.
Serve and enjoy!
Place any leftovers in an airtight container, then place them inside the fridge. They can last up to 3 days.
Calories: 675kcal | Carbohydrates: 71g | Protein: 37g | Fat: 27g | Saturated fat: 11g | Cholesterol: 90mg | Sodium: 717mg | Potassium: 1130mg | Fiber: 7g | Sugar: 12g | Vitamin A: 631IU | Vitamin C: 42mg | Calcium: 199mg | Iron: 6mg