Instructions
In a skillet over medium-high heat, cook the ground beef until browned and crumbled. Drain excess fat and transfer to the crockpot.
Add the diced onion, minced garlic, beef broth, crushed tomatoes, diced tomatoes, Worcestershire sauce, Italian seasoning, bay leaves and salt. Stir to combine.
Cover and cook on LOW for 4-5 hours or HIGH for 2-3 hours.
30 minutes before serving, stir in the dry elbow macaroni. Cover and continue cooking until pasta is tender.
Remove bay leaves. Stir in the shredded cheddar cheese until fully melted and combined.
Serve the cheesy crockpot goulash hot garnished with parsley or green onions if desired.
Notes
For extra veggies, add diced bell pepper, carrots or celery.
Substitute Italian blend or mozzarella for the cheddar.
Brown the beef well for deeper flavor. Don’t drain the onions for more flavor too.
Let cool completely before refrigerating leftovers for 3-4 days or freezing for up to 3 months.
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