Slow Cooker Chili Mac & Cheese
Comfort food at its finest, this Slow Cooker Chili Mac & Cheese combines the hearty goodness of chili with creamy mac and cheese for a delicious and easy dinner.
Ingredients
Main Ingredients
- 1 pound ground beef (or a protein substitute for a vegetarian version)
- 1 large onion, diced
- 2 cloves garlic, minced
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) diced tomatoes
- 2 cups beef broth (or vegetable broth)
- 2 cups elbow macaroni
- 3 cups shredded cheddar cheese
- 1 tablespoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
Preparation
- In a skillet, brown the ground beef over medium heat. Once nicely browned, drain any excess fat.
- Add diced onion and minced garlic to the skillet, cooking until the onion turns translucent.
- Transfer the beef mixture to a slow cooker. Add the kidney beans, diced tomatoes, beef broth, chili powder, cumin, and salt and pepper to taste. Stir to combine.
- Gently fold in the elbow macaroni, ensuring it’s well-coated with the chili mixture.
- Cover and cook on low for about 3-4 hours or on high for 1.5-2 hours.
- When your cooking time is almost up, stir in 2 cups of the shredded cheddar cheese until melted and gooey.
- Top with the remaining cheese, garnish if desired, and enjoy your hearty, comforting bowl of chili mac & cheese!
Notes
To avoid gummy macaroni, stick to the provided cooking times. You can mix cheddar with pepper jack for added spice or use a variety of cheeses.