3 cups uncooked protein-enriched or whole wheat elbow macaroni
1 can (14-1/2 ounces) reduced-sodium beef broth
1 cup sour cream
2 cups shredded sharp cheddar cheese
2 cups shredded part-skim mozzarella cheese
In a large skillet, cook bacon, stirring occasionally, over medium heat until crisp, 5-6 minutes. Remove with a slotted spoon; drain on paper towels. Discard all but 1 tablespoon of drippings. Brown ground beef in drippings; remove from pan. Add onion to skillet; cook and stir until translucent, 2-3 minutes. Add garlic; cook 1 minute more.
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, until meat and vegetables are tender. Thirty minutes before serving, stir in sour cream and cheeses.
Test Kitchen tips
If mixture becomes too dry, stir in milk or broth to desired consistency.
If you would like a creamier macaroni, stir in more sour cream.