Slow cooker goulash macaroni

Method

1. 1

   Add the diced beef, onion, garlic purée, carrots, peppers, chopped tomatoes, smoked paprika, tomato purée, beef stock, and a pinch of salt and pepper to the slow cooker, then stir to combine

2. 2

   Cover and cook on low for 8 hours or high for 4 hours, until the beef is tender

3. 3

   Near the end of the cooking time, boil the macaroni in salted water according to packet instructions, then drain and set aside

4. 4

   Stir the cooked macaroni into the slow cooker and mix well - you can also add the pasta in raw and let it cook on high until the macaroni is cooked if preferred (just add a little more water to help it cook!)

5. 5

   Add the grated cheddar cheese, return the lid for five minutes until it melts; Serve with soured cream and a sprinkle of paprika and enjoy!