Whenever I'm in a rush for something easy and comforting, this is my go-to meal

  

Ingredients:

Ground Beef (80/20 lean): 1 pound

Cream of Mushroom Soup: 2 cans (11 ounces each)

Shredded Cheddar Cheese: 2 cups

Shell Pasta (uncooked): 2 cups

Milk: 2 cups

Onion Powder: ½ teaspoon

Kosher Salt & Freshly Ground Black Pepper: To taste

Directions:

Browning Beef: Over medium-high heat in a skillet, brown the ground beef ensuring it's fully cooked through.

Combining Ingredients: Transfer the beef to your slow cooker. Add the rest of the ingredients, stirring to ensure a thorough mix.

Slow Cooking: Cover and set your cooker on high. Aim for 3 ½ hours but remember to check on the pasta around the 3-hour mark to avoid overcooking.

Serving: Once the pasta is done and sauce is bubbling, it's ready! Dish it out and garnish with either parsley or a touch of sour cream.