Slow Cooker Hamburger Helper

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• 1 1/2 pounds ground beef
  Ingredient note

  Source: 1 1/2 pounds ground beef
• 15 ounces condensed cheddar cheese soup (Campbell's brand soup)
  Ingredient note

  Source: 15 ounces condensed cheddar cheese soup (Campbell's brand soup)
• 2 cups half and half
  Ingredient note

  Source: 2 cups half and half
• 2 cups chicken broth
  Ingredient note

  Source: 2 cups chicken broth
• ½ teaspoon black pepper
  Ingredient note

  Source: ½ teaspoon black pepper
• 1 ½ teaspoons seasoned salt (or regular salt)
  Ingredient note

  Source: 1 ½ teaspoons seasoned salt (or regular salt)
• 12 ounces elbow macaroni noodles
  Ingredient note

  Source: 12 ounces elbow macaroni noodles
• 2 cups shredded sharp cheddar cheese
  Ingredient note

  Source: 2 cups shredded sharp cheddar cheese
• 1 cup shredded mozzarella cheese
  Ingredient note

  Source: 1 cup shredded mozzarella cheese
• 2 tablespoons salted butter (diced)
  Ingredient note

  Source: 2 tablespoons salted butter (diced)

1. Brown the ground beef in skillet over medium heat until no longer pink. Drain well. 1 1/2 pounds ground beef
2. Combine the condensed soup, half and half, and chicken stock together in a large bowl with the seasonings. 15 ounces condensed cheddar cheese soup, 2 cups half and half, 2 cups chicken broth, ½ teaspoon black pepper, 1 ½ teaspoons seasoned salt
3. Into a well-greased slow cooker, pour in the elbow pasta, browned ground beef, soup mixture, 3/4th of the shredded cheese mixture and diced butter. Mix it together. 12 ounces elbow macaroni noodles, 2 cups shredded sharp cheddar cheese, 1 cup shredded mozzarella cheese, 2 tablespoons salted butter
4. Cover and cook on low for 3 hours. Stir at one hour and again at 2 hours. Then with 30 minutes left, sprinkle the remaining cheese on top.
5. Place lid back on the slow cooker and allow the cheese to melt for 10-15 minutes.
6. Add additional salt and pepper to taste.