This slow cooker Amish-style American cheese beef pasta is the kind of cozy, filling supper that earns a regular spot in the dinner rotation. Layering cheese right over the beef helps everything melt down into a creamy, savory sauce as it cooks, and with just a handful of simple ingredients, it comes together with very little hands-on work. It has that hearty, comforting flavor families love, with tender beef, creamy cheese, and pasta all in one warm bowl.
Serve this rich pasta with a crisp green salad, steamed green beans, or buttered peas to balance the creamy sauce. Warm dinner rolls or sliced bread are also wonderful for scooping up every bit of the cheesy beef mixture, and if you like, a little applesauce or pickled beets on the side gives it a homespun touch that fits this style of meal beautifully.
Slow Cooker 5-Ingredient Amish American Cheese Beef Pasta
Servings: 6
Ingredients
1 1/2 pounds beef tenderloin, cut into bite-size pieces
8 slices American cheese
1 can (10 3/4 ounces) condensed cream of mushroom soup
2 cups low-sodium beef broth
8 ounces medium shell pasta, cooked and drained
Directions
1. Lightly grease the inside of your slow cooker. Add the beef tenderloin pieces in an even layer across the bottom.
2. Lay the American cheese slices over the beef so most of the surface is covered.
3. Spoon the condensed cream of mushroom soup over the cheese, then pour in the beef broth around the edges. Cover and cook on low for 5 to 6 hours, until the beef is tender and the cheese has melted into the sauce.
4. Stir the beef mixture well until smooth and creamy, then fold in the cooked shell pasta. Cover and cook on low for 15 to 20 minutes more, just until the pasta is heated through and coated.
5. Spoon into bowls and serve hot.
Variations & Tips
For picky eaters: If your family prefers very soft textures, chop the beef a little smaller and use small pasta shapes like ditalini or mini shells. That makes each bite extra easy to eat and helps the sauce coat everything evenly.
Swap the soup: Cream of chicken or cream of celery soup can be used if that is what you have in the pantry. The flavor will change a bit, but the dish will still stay creamy and comforting.
Add a vegetable: Stir in cooked peas or steamed broccoli at the very end if you want to round out the meal in one pot. I like doing this when I need dinner to stretch a little farther.
Pasta tip: Cook the pasta separately and add it near the end so it does not get overly soft in the slow cooker. This small step keeps the finished dish much more pleasant and hearty.
Cheese note: American cheese is what gives this recipe its silky texture, so I would not skip it here. If you want a little sharper flavor, you can use half American and half mild cheddar, but keep enough American in the mix for that smooth melt.