Weeknight Winner: Just 5 ingredients. I make it when I want dinner handled hours ahead.

This 5-ingredient slow cooker cheeseburger macaroni is my kind of weeknight win: it tastes like a cozy mash-up of a juicy cheeseburger and classic mac and cheese, but the slow cooker does the heavy lifting while I’m at work or running errands. I throw everything in earlier in the day, and by the time we’re ready to eat, the cavatappi is tender, the sauce is thick and golden, and the beef is rich and savory. It’s not fancy, just practical, kid-friendly comfort food with minimal dishes and zero stress, which is exactly what I need on busy Midwest weeknights.

I like to scoop this cheeseburger macaroni into bowls and top it with a handful of dill pickles or a quick side salad for something crisp and fresh. Garlic bread or buttered toast soldiers are great for swiping through the cheesy sauce, and steamed green beans or broccoli balance out the richness without adding much work. If you’re feeding a crowd, put out simple toppings like extra shredded cheese, hot sauce, or a little ketchup and mustard so everyone can dress their bowl the way they like.

Servings: 6

1 pound lean ground beef

In a large skillet over medium-high heat, cook the ground beef, breaking it into small crumbles, until fully browned and no pink remains, 6–8 minutes. Drain off any excess fat to keep the sauce from getting greasy.

Lightly spray the inside of a 5- to 6-quart slow cooker with nonstick cooking spray for easier cleanup. Add the browned beef to the slow cooker.

Pour the beef broth into the slow cooker and stir to combine with the cooked beef. This will be the flavorful cooking liquid that the pasta soaks up as it cooks.

Cover and cook the beef and broth mixture on LOW for 3–4 hours or on HIGH for 1–2 hours so the flavors start to meld and the broth gets rich and savory. This step lets dinner be mostly handled ahead, before you add the pasta and cheese.

About 45–60 minutes before you want to eat, stir in the dry cavatappi pasta, making sure all of the spirals are submerged in the hot broth and beef mixture. Re-cover the slow cooker.

Cook on HIGH for 30–45 minutes, stirring once halfway through, until the cavatappi is just tender but not mushy. The pasta should be surrounded by a thickened, golden-amber, slightly caramelized broth with beefy crumbles throughout.

Once the pasta is tender, add the condensed cheddar cheese soup and half of the shredded cheddar cheese. Stir well until the soup melts into the liquid and forms a creamy, glossy sauce that clings to the spirals and beef.

Sprinkle the remaining shredded cheddar cheese evenly over the top. Cover and cook on HIGH for 5–10 more minutes, just until the cheese on top is melted, bubbly, and the whole mixture is thick, umami-rich, and glistening.

Give everything a final stir to swirl in the melted cheese, then taste and adjust seasoning with a little salt and pepper if desired (keeping in mind the broth and cheese soup are already seasoned). Serve hot straight from the slow cooker, letting it sit uncovered for a few minutes if you prefer an extra-thick, almost casserole-like texture.

To stretch this into more servings without adding extra effort, you can increase the cavatappi to 4 cups and add up to 1 extra cup of broth, watching the pasta closely so it doesn’t overcook. For a bacon cheeseburger spin, stir in 1/2 cup of cooked, crumbled bacon right before you add the final layer of cheese. If you like a little kick, use a sharp cheddar or pepper jack for part of the cheese, or add a pinch of red pepper flakes with the broth. You can also swap in ground turkey or chicken for the beef; just be sure to brown it well for flavor. To sneak in some veggies without changing the ingredient count too much, serve this over a bed of shredded lettuce or with sliced tomatoes and pickles on the side, like a deconstructed burger plate. Leftovers reheat well on the stovetop with a splash of broth or milk to loosen the sauce, making it a great make-ahead lunch for the next day.