Ingredients
Equipment
Method
- Brown the Ground Beef: In a large skillet, brown the ground beef over medium-high heat. Drain off any excess grease.
- Sauté Aromatics: Add the chopped onion and minced garlic to the skillet with the beef. Cook until the onion is softened and translucent, about 5 minutes.
- Combine Ingredients in Slow Cooker: Transfer the cooked beef, onion, and garlic mixture to the slow cooker.
- Add Soups and Seasoning: Stir in the condensed cream of mushroom soup, condensed cream of chicken soup, softened cream cheese, and ranch seasoning mix. Mix well to combine.
- Incorporate Pasta and Broth: Add the uncooked pasta and beef broth to the slow cooker. Stir until the pasta is submerged in the liquid.
- Slow Cook: Cover the slow cooker and cook on low for 3-4 hours, or on high for 2-3 hours, or until the pasta is tender and the sauce has thickened. Cooking times may vary depending on your slow cooker.
- Stir in Cheddar Cheese: During the last 30 minutes of cooking, stir in the shredded cheddar cheese. Cover and allow the cheese to melt completely.
- Serve: Once the cheese is melted and the sauce is creamy, turn off the slow cooker. Let the pasta sit for a few minutes to thicken slightly. Garnish with fresh parsley (optional) and serve hot.
Notes
For best results, use freshly grated cheddar cheese as it melts more smoothly. To prevent sticking, you can spray the slow cooker with cooking spray before adding the ingredients. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop. For a spicier dish, add a pinch of red pepper flakes or a dash of hot sauce. You can substitute ground turkey or Italian sausage for the ground beef. Add vegetables like bell peppers, mushrooms, or spinach during the last hour of cooking for added flavor and nutrition.