• 12 oz. dried elbow macaroni
• 1 1/2 lb. ground beef
• 2 C. shredded pepper jack cheese
• 1 can chedder cheese soup
• 1 C. chopped onion
• 1 C. chopped bell pepper
• 1 8 oz pkg. sliced mushrooms
• 2 tsp. garlic
• 1/2 C. beef broth

Cook macaroni according to package directions, but for 5 minutes less than the actual time on the package. Drain and put in crockpot. In a large skillet, cook ground beef until browned, drain off fat. Stir meat, cheese, soup, onion, pepper, mushrooms, garlic, and beef broth into pasta. Cover and cook on low for 4 hours.