Ingredients:
1 lb ground beef
1 (14.5 oz) can diced tomatoes
½ cup ketchup
1 cup beef broth
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon salt (adjust to taste)
½ teaspoon black pepper
2 cups uncooked pasta (elbow macaroni or rotini)
1 cup shredded cheddar cheese
Optional: chopped green onions or parsley for garnish
Instructions:
Place the ground beef in the crockpot. Break it up slightly with a spoon.
Add the diced tomatoes, ketchup, beef broth, garlic powder, onion powder, salt, and black pepper. Stir lightly to combine.
Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours until the beef is fully cooked.
About 30–40 minutes before serving, stir in the uncooked pasta. Make sure the pasta is submerged in the liquid.
Cover and continue cooking on LOW until the pasta is tender. Stir occasionally to prevent sticking.
Once the pasta is cooked, stir in the shredded cheddar cheese until melted and creamy.
Serve hot, garnished with chopped green onions or parsley if desired.