Ingredients:

• 1 lb ground beef, browned
• 1.5 cups uncooked macaroni
• 2 tsp steak seasoning
• 2 tsp minced garlic
• 1 cup cheddar cheese, shredded
• 3 cups beef broth

 

Slow Cooker Directions:

1. Brown beef, drain excess grease.
2. Place browned beef, seasonings, and broth to slow cooker.
3. Cover and cook on low for 6-8 hours or high for 3-4 hours.
4. About 15 minutes before serving, add macaroni. Cover and allow noodles to cook.
5. Stir in cheese and allow to melt.

 

Stove Top Directions:

1. Brown beef, drain excess grease.
2. Add seasonings, broth, and pasta to pan. Cook on medium heat for about 10- 12 minutes.
3. Cover and stir in cheese. Allow to melt. Stir and enjoy.

 

Notes:

• Serves 6-8 people
• Leftovers can be refrigerated for 2-3 days or frozen for up to 4 months.
• For a creamier texture, you can add 4 oz of cream cheese. Cut into chunks and stir I. At same time as the shredded cheese.
• Serve with green vegetable or salad for complete meal. Enjoy!