Ingredients
1 lb (450g) ground beef
1 small onion, finely chopped
2 cloves garlic, minced
3 cups large pasta shells
1 packet ranch seasoning mix
2 cups beef broth
1 cup heavy cream
2 cups shredded cheddar cheese
1 cup shredded mozzarella or Monterey Jack
1 tbsp butter
1 tsp black pepper
Salt to taste
Instructions
1. Brown the ground beef in a skillet over medium heat; drain any excess grease.
2. Add the chopped onion and minced garlic to the beef and cook for 2–3 minutes until softened.
3. Transfer the mixture to your crockpot.
4. Add pasta shells, ranch seasoning, beef broth, heavy cream, butter, black pepper, and salt.
5. Stir well to ensure the pasta is coated and mostly submerged.
6. Cover and cook on LOW for 3–4 hours or until the pasta is tender and creamy.
7. Add cheddar and mozzarella cheese; stir until fully melted and smooth.
8. Cover for 5–10 minutes to thicken.
9. Serve hot with extra black pepper on top.