I appreciate my German neighbor for sharing this meal—my husband enjoyed it from the very first bite!

1 pound ground beef
1 onion, chopped
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon Italian seasoning
2 cups beef broth
1 can (14.5 ounces) diced tomatoes, undrained
2 cups elbow macaroni, uncooked
2 cups shredded cheddar cheese
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh parsley (optional)

In a skillet over medium heat, cook the ground beef, onion, and garlic until the beef is browned and the onion is tender. Drain any excess fat.

Transfer the beef mixture to a slow cooker. Stir in the salt, black pepper, Italian seasoning, beef broth, and diced tomatoes.

Add the uncooked elbow macaroni to the slow cooker and stir to combine.

Cover and cook on low for 3-4 hours, or until the macaroni is tender.

Stir in the cheddar cheese and Parmesan cheese until melted and well combined.

Sprinkle with fresh parsley before serving, if desired.

For a spicier version, add a pinch of red pepper flakes or a diced jalapeño to the beef mixture. If you have picky eaters, try using a mix of cheeses like mozzarella or Monterey Jack for a milder flavor. You can also sneak in some extra veggies by adding chopped bell peppers or mushrooms to the slow cooker. For a gluten-free option, substitute the elbow macaroni with your favorite gluten-free pasta.