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Crock Pot Cheeseburger Macaroni


A wonderful alternative for the boxed stuff. Homemade IS always better :)


1 pound of ground beef, cooked and drained
16 ounce box of elbow macaroni, cooked according to package directions - reserving 1 cup of the pasta water
1 large onion, grated
2 garlic cloves, grated
1 cup of beef stock or broth
1 teapoon of worcestershire sauce
½ teaspoon of salt
½ teaspoon of garlic powder
¼ teaspoon of ground black pepper
3 Tablespoons of bisquick (regular flour would work too)
1 chicken bouillon cube
12 ounce can of evaporated milk
3 cups of shredded sharp cheddar cheese
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Add everything to a 5 - 6 quart crock pot, including the reserved cup of pasta water. Stir to incorporate. Cook on low for 6 - 7 hours or on high for 3 - 4 hours. Stir again to incorporate melted cheese evenly. Serve with favorite cheeseburger toppings (optional) and tossed salad. NOTE: Sauce will thicken as it cooks. If it is still too "watery" when you are ready to serve, turn crock pot to high and remove lid for liquid to evaporate. This will take about 30 - 45 minutes before thickening.

More recipes by Ginger J.

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Keywords: slow cooker, roasted, baked, roasted, covered, pressure cooker, multi cooker, crock-pot, crockpot, slow-cooker