Enrich your evening with this low-effort, homemade version of an easy American classic.
In a large skillet over medium heat, brown the lean ground beef until it is no longer pink. Drain off any excess fat.
Transfer the browned beef to your Crock-Pot. Add the diced onion, red bell pepper, minced garlic, salt, black pepper, Italian seasoning, dried parsley, crushed tomatoes, low-fat milk, heavy cream, and beef broth.
About 15 minutes before serving, stir in the uncooked elbow macaroni. Cover the Crock-Pot and cook until the pasta is tender and has absorbed most of the liquid, about 15 minutes.