Slow Cooker 4-Ingredient Amish Beef Macaroni Directions:
Brown the ground beef in a large skillet over medium-high heat for 6 to 8 minutes, breaking it into small crumbles.
Drain any visible fat.
Transfer the browned beef to a 5- to 6-quart slow cooker.
Add the finely chopped mushrooms and beef broth.
Stir until evenly combined.
Cover and cook on LOW for 3 to 4 hours, or on HIGH for 1 1/2 to 2 hours, until the mushrooms are tender and the broth is savory.
Stir the beef and mushroom mixture well.
Add the dry elbow macaroni directly to the slow cooker.
Stir until the macaroni is mostly submerged in the liquid.
Cover and cook on HIGH for 20 to 30 minutes, stirring once halfway through, until the macaroni is tender but not mushy.
Let the mixture rest on WARM for 5 to 10 minutes so the sauce thickens slightly.
Stir gently before serving.
WW Points Calculation
96% lean ground beef, 1 lb raw: 16.00 points
Barilla whole grain elbow macaroni, 8 oz dry: 24.00 points
Pacific Foods organic unsalted beef broth, 3 cups: 0.00 points
Fresh cremini mushrooms, 12 oz: 0.00 points
Points Information
Total Points: 40.00
Servings: 8 servings, about 3/4 cup each
Points per serving: 5.00
Nutrition Information
Calories: 190
Fat: 5g
Protein: 18g
Carbohydrates: 21g
Sugar: 2g
Sodium: 115mg
I'm waiting for your comments! Enjoy!
