Beefy Macaroni


1 Brown onion

2 cups Elbow macaroni

680 grams Beef mince

0.25 cups Plain flour

1 teaspoon Salt

0.25 teaspoon Pepper

3 cups Milk

1 can Sliced mushrooms

300 grams Frozen peas


  1. Place onion and macaroni in 3.5 L slow cooker.

  2. Scramble-fry beef mince in non-stick frying pan until no longer pink. Drain. Add to slow cooker.

  3. Stir flour, salt and pepper together in small saucepan. Whisk in milk gradually, until no lumps remain. Heat, stirring constantly, until boiling and thickened. Pour over beef mince in slow cooker. Stir.

  4. Sprinkle mushrooms and peas over top. Cover. Cook on Low for 3 to 4 hours or on High for 1 ½ to 2 hours. Makes 2.1 L.