4 5 MINS 3 HRS 30 MINS 3 HRS 35 MINS
1 pound 80/20 lean ground beef
2 cans, 11 ounces each, cream of mushroom soup
2 cups shredded cheddar cheese
2 cups shell pasta, uncooked
2 cups milk
½ teaspoon onion powder
Kosher salt and freshly ground black pepper
In a medium skillet, cook and break apart the ground beef over medium-high heat, until fully browned.
Add cooked ground beef to the slow cooker, along with all other ingredients. Mix together to fully combine.
Cover the slow cooker, and turn on high power for about 3 ½ hours, or until the pasta is the desired texture. Keep the slow cooker covered until at least 3 hours in, when you can check the pasta and stir. Re-cover until the pasta is fully cooked through, and the sauce is bubbling on the sides.
Serve directly from the slow cooker into individual bowls. Garnish with fresh chopped parsley or a dollop of sour cream, and serve hot immediately.
Pro-tip: Make this meal healthier by using a reduced sodium cream of mushroom soup and skim (1%) milk.
Pro-tip: If you don’t have much time, this meal can also come together quickly on the stovetop.