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.
