Amish Beef Macaroni

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Amish Beef Macaroni (Old-Fashioned Farmhouse Comfort)

If you are looking for the absolute definition of homespun, unpretentious comfort food, Amish Beef Macaroni (sometimes called Amish Farmhouse Goulash or Beef and Macaroni Casserole) is a legendary slow-cooker and stovetop classic. It takes simple pantry staples—ground beef, elbow macaroni, savory broth, and rich cream soups—and transforms them into a thick, glossy, incredibly satisfying dish with virtually zero fuss.

The Culinary Magic of One-Pot Simmering

Unlike standard pasta dishes where you boil noodles separately, traditional Amish-style beef macaroni relies on a unique cooking method:

  1. Direct Absorption: The dry macaroni is stirred directly into the seasoned beef, broth, and cream sauce during the final phase of cooking.
  2. Starch Release: As the pasta absorbs the savory liquid, it releases its natural starches right into the sauce, creating an exceptionally thick, velvety gravy that hugs every single piece of macaroni.

Ingredients

  • The Beef & Pasta Base:
    • 1 lb ground beef (80/20 or lean)
    • 1 medium yellow onion, finely diced
    • 16 oz (1 box) dry elbow macaroni
  • The Rich Sauce Blend:
    • 4 cups low-sodium beef broth
    • 2 cans (10.5 oz each) condensed cream of mushroom soup (or one cream of mushroom and one tomato soup for a tangy farmhouse twist)
    • 1 teaspoon garlic powder
    • 1/2 teaspoon black pepper
    • Salt to taste
  • The Optional Cheesy Finish:
    • 1 cup shredded cheddar or parmesan cheese (to sprinkle on top right before serving)

Step-by-Step Instructions

1. Brown the Beef and Onions

  1. In a large skillet over medium-high heat, cook the ground beef and diced onion together, breaking the meat apart with a wooden spoon until fully browned (7 to 10 minutes).
  2. Drain off most of the excess grease, leaving just a tiny bit for savory farmhouse flavor.

2. Build the Slow Cooker Base

  1. Transfer the browned beef and onions into a 5- to 6-quart slow cooker.
  2. In a large measuring cup or bowl, whisk together the beef broth, condensed cream of mushroom soup, garlic powder, and black pepper until mostly smooth.
  3. Pour this mixture evenly over the beef in the slow cooker and stir well.

3. Slow Cook the Broth

  1. Cover and cook on LOW for 4 to 5 hours (or on HIGH for 2 to 2.5 hours) to let the savory flavors meld into a rich, aromatic gravy.

4. Add the Macaroni

  1. Remove the lid and stir the dry, uncooked elbow macaroni directly into the slow cooker. Make sure all the pasta is pushed down and submerged in the liquid.
  2. Cover and cook on HIGH for 25 to 40 minutes, stirring once halfway through, until the macaroni is tender and has absorbed the creamy broth.

5. Rest and Serve

  1. Turn the slow cooker to the “Warm” setting and let the dish rest for 5 to 10 minutes. This short rest allows the sauce to thicken up to that classic, hearty consistency.
  2. Give it a gentle final stir, top with a sprinkle of cheddar or parmesan cheese if desired, and serve hot!

Pro-Tips for Success

  • Watch the Pasta: Because slow cookers vary, start checking the macaroni around the 20-minute mark after adding it so the pasta stays plump and tender rather than turning mushy.
  • Adjust Thickness: If the mixture feels a bit too thick while the pasta is cooking, just splash in a couple of tablespoons of warm beef broth or milk.
Are you making this cozy farmhouse classic for a busy weeknight dinner, or feeding a crowd?

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