Cozy Slow Cooker Cheesy Beef & Macaroni Casserole – A Family Favorite That Practically Cooks Itself

Weeknights can feel hectic, but this slow cooker cheesy beef and macaroni casserole changes everything. It's hearty, creamy, and bursting with savory Italian flavors from garlic, herbs, and a rich tomato base. Ground beef brings plenty of protein, cottage cheese melts in for extra creaminess and nutrition, vibrant red bell pepper adds a pop of color and mild sweetness, and sharp cheddar delivers that irresistible gooey, melty finish. Tender elbow macaroni soaks up all the goodness right in the crockpot.

Kids devour the cheesy pasta goodness (it's basically macaroni and cheese's beefy cousin), while adults love the bold, comforting taste and the fact that it's packed with protein to keep everyone satisfied. Best part? Minimal hands-on time—just a quick brown on the stove, then let the slow cooker work its magic. Dinner is ready when you are.

Slow Cooker Cheesy Beef & Macaroni Casserole 

 1 T. olive oil

1 lb. ground beef

1 small Melissa’s yellow onion, diced (about 1 c.)

½ t. kosher salt, plus more as needed

¼ t. freshly ground black pepper

1½ c. cottage cheese (not fat free)

 1 15-oz. can tomato sauce

1 14.5-oz. can low-sodium beef broth

1 medium red bell pepper, diced

1-2 T. dried Italian seasoning

1 t. Montreal Steak Seasoning

1 t. garlic powder

8 oz. sharp cheddar cheese, shredded

6 oz. dried elbow macaroni

Chopped fresh parsley leaves, for serving (optional)

   Heat olive oil in a large skillet over medium-high heat until shimmering. Add ground beef and diced onion. Season with kosher salt and pepper. Cook, breaking up the meat into small pieces, until the beef is cooked through and no longer pink, 6 to 8 minutes. Drain off any excess fat, then transfer to a 4-quart or larger slow cooker.

Add cottage cheese, tomato sauce, low-sodium beef broth, red bell pepper, Italian seasoning, and garlic powder. (For a smoother sauce, blend the cottage cheese and tomato sauce together in a blender or food processor until smooth before adding to the slow cooker.) Stir to combine.

Cover and cook for 4 to 6 hours on the LOW setting, or 2 to 4 hours on the HIGH setting. About 30 minutes before it is ready, stir in sharp cheddar cheese and dried elbow macaroni. Cover and cook until the noodles are tender. Stir to combine. Taste and season with more kosher salt as needed. Garnish with chopped fresh parsley leaves if desired.

General tips: The macaroni can be cooked separately and added to the sauce right before serving. 

 Storage: Refrigerate leftover casserole in an airtight container for up to 3 days. If planning to make ahead and freeze, omit the pasta. Freeze into individual portions in a freezer-safe silicone storage container or freezer-safe bag.

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