There’s a certain kind of alchemy that happens when you combine simple ingredients in a slow cooker and let time do the work. The first time I made this Beefy Cheddar and Macaroni Casserole, I was chasing that feeling—a need for a hug in a bowl on a dreary weekday. As it simmered away, my kitchen filled with the most incredible, savory aroma: the earthy scent of browning beef mingling with the sharp, comforting promise of melting cheddar. When I finally lifted the lid hours later, I was met with a bubbling, cheesy masterpiece that was somehow both incredibly hearty and wonderfully simple. It was an instant family victory, and it’s become my go-to recipe for effortless, soul-warming comfort.
Ingredients
- 1 pound lean ground beef (90/10 works best)
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 2 cups low-sodium beef broth
- 1 (15 oz) can tomato sauce (not pasta sauce)
- 1 (12 oz) can evaporated milk (don’t use sweetened condensed!)
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon black pepper
- ½ teaspoon salt (plus more to taste)
- 1 pound elbow macaroni, uncooked
- 3 cups shredded sharp cheddar cheese, divided
- 1 cup shredded mozzarella cheese (for that perfect melt)
- Optional garnish: chopped fresh parsley or chives
Let’s talk ingredients. Using low-sodium broth and tomato sauce is my non-negotiable tip here—it lets you control the salt level, especially since the cheeses add their own salinity. That evaporated milk is the secret weapon for a luxuriously creamy sauce without any risk of curdling. And trust me on the sharp cheddar; mild cheddar just doesn’t have the same flavor punch to stand up to the beef and tomatoes. I learned that the hard way with a bland first attempt!(See the next page below to continue…)