Slow Cooker Chili Mac and Cheese
Beef and bean chili with macaroni that cooks in the slow cooker, finished with cheddar and Monterey Jack.
Equipment
- Slow cooker
- Skillet
Ingredients
Main Ingredients
- 1 lb ground beef
- 1 medium onion chopped
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) kidney beans drained
- 2 tbsp tomato paste
- 3 cup low sodium beef broth
- 2 cup elbow macaroni about 8 oz
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 2 tbsp chili powder
- 1 tsp cayenne pepper optional
- 2 scallions chopped, for garnish
Instructions
Cooking
- Brown the ground beef and onion in a skillet until no pink remains and drain the extra fat.
- Add the beef and onion to the slow cooker with the tomatoes, beans, tomato paste, broth, chili powder, and cayenne.
- Stir well to combine.
- Cover and cook on low for 5 to 6 hours.
- About 30 minutes before serving, turn to high, stir in the macaroni, and cover, stirring once or twice.
- When the macaroni is tender, stir in the cheddar and Monterey Jack until melted.
- Garnish with scallions and serve hot.
Notes
Add the pasta at the end so it does not turn mushy. Refrigerate leftovers within two hours and eat within 3 to 4 days. Do not reheat in the slow cooker. Nutrition is an estimate.