When the school year gets busy, I lean hard on easy dinners that keep everyone full without creating a pile of dishes, and this slow cooker macaroni and beef supper definitely fits that job. It has that old-school budget-friendly, pantry-meets-freezer dinner energy, with creamy canned macaroni and cheese, hearty beef, and a few simple add-ins coming together into a warm casserole-style meal that tastes like the kind of comfort food kids actually get excited about.
This is a rich, cozy dish, so I like to serve it with something simple and fresh on the side like steamed green beans, a basic garden salad, or carrot sticks with ranch for an easy back-to-school plate. If you want to stretch it a little further, dinner rolls, garlic toast, or even a scoop of peas on the side round it out nicely and make it feel like a complete supper with very little extra effort.
Slow Cooker 5-Ingredient Poor Man Back-to-School Supper
Servings: 6
Ingredients
2 frozen 12-ounce cans macaroni and cheese, thawed enough to spoon out
Directions
1. Lightly coat the inside of a 5- to 6-quart slow cooker with nonstick spray if desired for easier cleanup. Place the frozen ground beef chub in the center of the slow cooker.
2. Spoon the canned macaroni and cheese over and around the beef. Add the salsa and sprinkle the onion powder over the top.
3. Cover and cook on LOW for 6 to 7 hours, breaking up the beef well with a spoon about halfway through cooking once it has softened enough to separate. Continue cooking until the beef is fully cooked through and the mixture is hot.
4. Stir the mixture thoroughly, then sprinkle the shredded cheddar cheese over the top. Cover again and cook for 10 to 15 minutes, just until the cheese melts.
5. Stir lightly if you want the cheese mixed throughout, or leave it on top for a cheesy finish. Serve hot.
Variations & Tips
Add a vegetable: Stir in a cup of frozen peas or mixed vegetables during the last 30 to 45 minutes of cooking for a more complete one-pot meal and a little extra color.
Use a food-safety shortcut: For the best texture and more even cooking, thaw the ground beef in the refrigerator first or brown it in a skillet before adding it to the slow cooker. Starting with frozen raw ground beef in a slow cooker can cook unevenly in some models, so check that the beef is fully cooked before serving.
Make it creamier: If the mixture looks thicker than you like near the end of cooking, stir in 1/4 to 1/2 cup milk before adding the shredded cheese to loosen it up and give it a smoother, creamier finish.
Change the flavor profile: Swap the salsa for a can of diced tomatoes with green chiles or use pepper jack instead of cheddar if your family likes a little more zip without making a separate meal.
Meal-prep tip: If mornings are hectic, measure the salsa, cheese, and onion powder the night before so all you have to do is assemble and start the slow cooker with minimal effort before the day gets away from you.
