Add dry elbow macaroni to ground beef along with four simple ingredients in the slow cooker, and you’ll end up with a cozy, comforting dish that’s worth planning meals around.

This Slow Cooker 6-Ingredient Beef and Macaroni is a clever one-pot version of classic American goulash (often known as chili mac). By layering raw ground beef with dry elbow macaroni and a savory mix of marinara and beef broth, everything cooks together in a single slow process. The beef simmers directly in the sauce, releasing rich juices that flavor the pasta as it softens, while cheddar cheese melts in at the end to create a creamy, unified dish.

Slow Cooker 6-Ingredient Beef and Macaroni

Ingredients

• 1 1/2 lbs ground beef (raw, 80–90% lean)
• 2 cups dry elbow macaroni
• 1 can (24–26 oz) pasta sauce (marinara)
• 2 cups beef broth
• 1 cup shredded cheddar cheese
• 1 tsp kosher salt

Step-by-Step Directions

Step 1: Create the base
Lightly grease a 5–6 quart slow cooker. Break up the raw ground beef and spread it evenly across the bottom. Add the dry macaroni on top in an even layer—do not stir.

Tip: Keeping the beef on the bottom helps it cook properly while its juices rise to flavor the pasta.

Step 2: Add the liquids
Combine the marinara sauce, beef broth, and salt. Pour evenly over the pasta, making sure it is mostly covered or gently pressed into the liquid.

Step 3: Cook
Cover and cook on HIGH for 2–2½ hours or LOW for 4–4½ hours.

Important: Stir once halfway through cooking to break up the beef and prevent sticking.

Step 4: Add cheese
When the pasta is tender and the beef is fully cooked, switch the slow cooker to WARM. Stir in the cheddar cheese until melted and smooth.

Tip: The cheese helps thicken the sauce and create a creamy coating on the pasta.

Step 5: Rest before serving
Cover and let it sit for 5–10 minutes so the sauce thickens slightly and the flavors settle into a hearty, cohesive dish.