College Favorite in a Crock Pot
Perfect for busy students and comfort food lovers alike, "College Favorite in a Crock Pot" is the ultimate one-pot meal packed with bold flavors and hearty ingredients. In just 15 minutes of prep time, you’ll combine seasoned ground beef or turkey, tender elbow macaroni, savory canned tomatoes, and a rich broth to create a mouthwatering pasta dish that slow cooks to perfection. What sets this recipe apart is its simplicity—throw everything into your crock pot, let it simmer, and top with melty cheddar cheese for an irresistible finish. With its budget-friendly ingredients and effortless preparation, this six-serving recipe is ideal for meal prepping or a cozy dinner that feels gourmet without the hassle. Whether you’re feeding hungry roommates or savoring leftovers, this crock pot dish delivers comfort and convenience in every bite!
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Recipe Information
Ingredients
- 1 pound Ground beef or ground turkey
- 2 cups Elbow macaroni (uncooked)
- 14.5 ounces Diced tomatoes (canned, with juices)
- 15 ounces Tomato sauce
- 2 cups Beef or chicken broth
- 1 cup Shredded cheddar cheese
- 1 small Yellow onion (diced)
- 2 cloves Garlic cloves (minced)
- 1 tablespoon Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Dried Italian seasoning
- 0.5 teaspoon Red pepper flakes (optional)
Instructions
In a large skillet over medium heat, heat the olive oil.
Add the diced onion and cook for 3-4 minutes, until softened.
Add the minced garlic and cook for an additional 1-2 minutes, until fragrant.
Add the ground beef or ground turkey to the skillet, breaking it up with a spatula. Cook until browned and no longer pink, about 5-7 minutes.
Drain any excess grease from the skillet, if needed, then transfer the cooked meat mixture to your crock pot.
Add the uncooked elbow macaroni, diced tomatoes (with their juices), tomato sauce, beef or chicken broth, salt, black pepper, Italian seasoning, and red pepper flakes (if using) to the crock pot.
Stir everything together well to combine.
Cover with the lid and cook on low for 4 hours, stirring occasionally to ensure the macaroni cooks evenly and doesn’t stick to the bottom.
After 4 hours, check that the macaroni is tender and fully cooked.
Sprinkle the shredded cheddar cheese evenly over the top, then cover and let cook for an additional 5-10 minutes, until the cheese is melted.
Serve hot, garnished with additional cheese if desired, and enjoy!
Nutrition Facts
Calories |
2730 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 142.7 g | 183% | |
| Saturated Fat | 60.4 g | 302% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 442 mg | 147% | |
| Sodium | 6405 mg | 278% | |
| Total Carbohydrate | 225.4 g | 82% | |
| Dietary Fiber | 18.8 g | 67% | |
| Total Sugars | 34.2 g | ||
| Protein | 139.9 g | 280% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1103 mg | 85% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 2561 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
