Ingredients
5 bacon strips, chopped1-1/2 pounds ground beef1 medium onion, chopped3 garlic cloves, minced1 medium sweet red pepper, chopped1 large carrot, coarsely grated 1 tablespoon dried parsley flakes1/4 teaspoon salt1 teaspoon pepper3 cups uncooked protein-enriched or whole wheat elbow macaroni1 can (14-1/2 ounces) reduced-sodium beef broth1 cup sour cream2 cups shredded sharp cheddar cheese2 cups shredded part-skim mozzarella cheese
Preparation
In a large skillet, cook bacon over medium heat until crisp, stirring occasionally, 5-6 minutes. Remove with a slotted spoon; drain on paper towels. Discard all but 1 tablespoon drippings. Brown ground beef in drippings, breaking it into crumbles; remove from pan. Add onion to skillet; cook and stir until translucent, 2-3 minutes. Add garlic; cook 1 minute longer.
Combine red pepper, carrot, seasonings and pasta in a 4-qt. slow cooker. Layer with ground beef, bacon and onion mixture (do not stir). Pour in broth.
Cook, covered, on low for about 1 hour or until meat and vegetables are tender. Thirty minutes before serving, stir in sour cream and cheeses.
