Ingredients:

  • 1.5 lbs lean ground beef (90/10)
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 tsp smoked paprika
  • 2 cloves garlic, minced
  • 8 oz Neufchatel cheese
  • 1 oz dry ranch seasoning mix
  • 1 cup low-sodium beef broth
  • 1/2 cup real bacon bits
  • 12 oz medium pasta shells dry
  • 2 cups sharp cheddar cheese, shredded
  • 1/4 cup fresh chives, chopped

Instructions:

  1. Place 1.5 lbs ground beef in a hot skillet over medium high heat.
  2. Add 1 tsp salt, 1/2 tsp black pepper, and 1 tsp smoked paprika until the beef is deeply browned and fragrant.
  3. Toss in 2 cloves of minced garlic for the final 60 seconds until the scent fills the kitchen.
  4. Transfer the beef to the slow cooker, discarding excess grease from the pan.
  5. Add the 1 oz ranch seasoning and 1 cup beef broth to the slow cooker.
  6. Place 8 oz Neufchatel cheese on top.
  7. Cover and cook on Low for 4 hours until the cheese is completely melted and the beef is tender.
  8. Stir in 12 oz dry pasta shells and 1/2 cup bacon bits.
  9. Cover and cook an additional 30-45 mins until the pasta is tender but holds its shape.
  10. Stir in 2 cups shredded cheddar and 1/4 cup chives until the cheese is gooey and stretching.