Description
This Healthier Slow Cooker Hamburger Helper is a delicious and easy one-pot meal featuring lean ground beef, macaroni pasta, vegetables, and a flavorful tomato-based sauce. Perfect for busy days, it’s a comforting dish made healthier by using lean beef and low sodium broth, cooked slowly for tender flavors and perfectly cooked pasta.
Ingredients
Scale
Main Ingredients
- 1 lb lean ground beef
- ½ medium onion (diced)
- 1 bell pepper (diced, red preferred)
- 2 cloves garlic (minced)
- 3 cups dry uncooked macaroni (350-380 grams)
- ½ cup shredded cheese
Liquids & Sauces
- 1½ cups low sodium beef broth (plus additional if needed)
- 1½ cups milk (any kind)
- 1½ cups tomato pasta sauce
Seasonings
- 1½ teaspoon salt
- 1 teaspoon Italian seasoning
- ¼ teaspoon red pepper flakes (or more for spiciness)
Instructions
- Cook the beef and onion: In a medium skillet, cook the lean ground beef and diced onion over medium heat until the beef is browned and the onion is translucent. Drain any excess fat if necessary, then transfer the mixture to a 4-6 quart slow cooker.
- Add liquids and vegetables: Into the slow cooker, add the low sodium beef broth, milk, tomato pasta sauce, diced bell pepper, minced garlic, salt, Italian seasoning, and red pepper flakes. Stir everything together thoroughly to combine.
- Slow cook the mixture: Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. The cooking time is flexible but ensure the red pepper is tender and the mixture is hot enough before adding the pasta.
- Add macaroni and finish cooking: About 15 minutes before serving, turn the slow cooker to high heat. Stir in the dry macaroni pasta, cover, and cook for 15 minutes. Check pasta doneness and if needed, continue cooking for 5-10 more minutes until the macaroni is al dente. If the pasta absorbs too much liquid or is still undercooked, add ½ to 1 cup of extra broth or milk while cooking.
- Stir in cheese and serve: Once the macaroni is cooked, stir in the shredded cheese. Cover the slow cooker for 2-3 minutes to allow the cheese to melt fully. Taste and adjust seasoning if necessary, then serve hot.
Notes
- Nutrition information is estimated and varies depending on ingredient brands and exact serving sizes.
- Use lean ground beef or drain excess fat after cooking to make the dish healthier.
- Ground beef can be substituted with ground Italian sausage or any ground meat of choice.
- Vegetables like shredded carrot, zucchini, or finely chopped spinach can be added or substituted for onion and bell pepper.
- Adjust seasonings to your preference; add more red pepper flakes or hot sauce for extra heat.
- Any type of milk works, but whole or reduced-fat milk is preferred for creaminess without thinning the cooking liquid too much.
- Use any seasoned tomato pasta sauce such as marinara for good flavor.
- This recipe works with other pasta shapes if the weight and cooking time are similar to macaroni.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 550 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 70 mg
