Ingredients:

  • 1 lb lean ground beef (90% lean or higher)
  • 1/2 yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp cracked black pepper
  • 2 cups low-sodium beef broth
  • 1 cup 2% milk
  • 8 oz sharp cheddar cheese, shredded
  • 2 tbsp Greek yogurt
  • 1 tsp onion powder
  • 2 cups uncooked elbow macaroni
  • 1/2 cup shredded mozzarella
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Brown the lean ground beef and diced onions in a skillet over medium-high heat until the meat is browned. Stir in minced garlic, smoked paprika, salt, and pepper during the last 2 minutes of browning. Drain any excess fat.
  2. Transfer the browned beef mixture into the slow cooker. Stir in the beef broth, milk, onion powder, and Greek yogurt until fully incorporated.
  3. Set the slow cooker to Low for 6 hours or High for 3 hours.
  4. Approximately 30 to 45 minutes before the end of the cooking time, stir in the uncooked elbow macaroni. Cover and continue cooking until pasta is al dente.
  5. Stir in the shredded cheddar cheese until melted and glossy. Top with shredded mozzarella.
  6. If using an oven-safe insert, place under the broiler for 3-5 minutes until the cheese is bubbling and golden brown. Garnish with fresh parsley.