1cupshredded cheddar cheese(plus more for serving)
Instructions
Heat a large skillet over medium high heat. Add oil and heat until shimmering. Add the beef, spreading it out in chunks over the pan. Cook undisturbed for several minutes, or until browned on the bottom. Stir, then continue to cook until browned and cooked through on all sides. Drain excess fat from the pan, then season with salt and pepper to taste. Add the ground beef to the crock pot.
Add all of the remaining ingredients except the macaroni and cheese to the slow cooker.
Cover and cook on the high setting for 2 hours or on the low setting for 4 hours.
After the allotted cook time, add the macaroni and let it cook an additional 30-35 minutes until the noodles reach the desired consistency.
Turn off the heat. Add the cheese and stir it into the pasta.
Serve immediately with additional shredded cheese.
Notes
In place of Italian seasoning, you can use the following: ½ teaspoon rosemary 1 teaspoon oregano 1 teaspoon basil ½ teaspoon thyme ½ teaspoon sageAlternatively, you can cook the pasta separately and stir it into the crock pot ingredients right before serving.If you use different types of pasta, you made more or less cook time. Smaller macaroni noodles might be done at 25 minutes. Do not overcook the pasta, as it will get mushy.