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- 1 pound ground beef or turkey - 1 can (15 oz) kidney beans, drained and rinsed - 1 can (15 oz) black beans, drained and rinsed - 1 can (14.5 oz) diced tomatoes with green chilies - 1 can (8 oz) tomato sauce - 1 cup elbow macaroni, uncooked - 1 medium onion, diced - 2 cloves garlic, minced - 1 tablespoon chili powder - 1 teaspoon cumin - 1 teaspoon paprika - Salt and pepper, to taste - 2 cups shredded cheddar cheese, divided - 3 cups chicken or vegetable broth You can easily tweak this dish to fit your taste. Here are some fun options: - 1/4 cup sour cream for extra creaminess - Green onions, sliced for garnish - Jalapeños for heat - Bell peppers for added crunch - Corn for sweetness While cheddar is great, you can mix it up! Try these cheeses: - Monterey Jack for a milder flavor - Pepper Jack for a spicy kick - Gouda for a smoky taste - Mozzarella for extra stretchiness Start by browning the meat in a large skillet. Use either ground beef or turkey. Cook it over medium heat for about 7 to 10 minutes. Break the meat apart with a spatula as it cooks. Once it's brown, drain any extra fat. This step makes your dish lighter and keeps it tasty. Next, add the diced onion and minced garlic to the skillet. Cook for another 3 to 4 minutes until the onion is soft and clear. This adds great flavor to the meat. Now it’s time to mix everything in the slow cooker. Transfer the cooked meat and onion mix into the slow cooker. Add the kidney beans and black beans, which give extra protein and fiber. Then, include the can of diced tomatoes with green chilies and the tomato sauce. Don’t forget the uncooked elbow macaroni! Spice it up with chili powder, cumin, paprika, salt, and pepper. Lastly, pour in the chicken or vegetable broth. This broth helps everything cook together and keeps it moist. Put the lid on the slow cooker and set it to low. Cook for 4 to 6 hours. This slow cooking makes all the flavors mix well and helps the macaroni become tender. Once the time is up, it's time for the cheese! Add 1.5 cups of shredded cheddar cheese. Stir until it melts and creates a creamy texture. If you like, add sour cream for an extra rich flavor. Taste the chili mac and adjust the spices if needed. Serve hot, topping each bowl with more cheese and fresh green onions. Enjoy your warm, cheesy comfort meal! When using a slow cooker, follow these tips for the best results: - Layer wisely: Put meat at the bottom. This helps it cook evenly. - Avoid lifting the lid: Each time you check, heat escapes. Keep the lid closed. - Cook on low: This brings out the best flavors over time. It takes longer but is worth it. - Add pasta last: If you add it early, it can get too soft. Mix it in about an hour before serving. To get a creamy, cheesy texture, try these steps: - Use good cheese: Shredded cheddar melts best. It adds flavor and creaminess. - Add cheese at the end: Stir in cheese when cooking is done. This keeps it melty and smooth. - Incorporate sour cream: This adds extra creaminess. Swirl it in just before serving. Make this dish fit your taste by tweaking spices: - Start mild: If you like less heat, use less chili powder. You can always add more later. - Try fresh herbs: Add chopped cilantro or parsley for a fresh taste. - Experiment with other spices: Consider adding cayenne or smoked paprika for a different kick. - Taste as you go: Always check the flavor. Adjust salt, pepper, and spices to your liking. {{image_4}} If you want a meatless chili mac, swap the beef or turkey for plant-based meat. You can also use lentils or mushrooms for a hearty texture. Replace the chicken broth with vegetable broth to keep it vegetarian-friendly. This way, you still get great flavor and a comforting dish. You can switch up the pasta too! Use penne, shells, or even gluten-free pasta if you prefer. Each shape holds the sauce differently. For cheese, try pepper jack for a kick, or mozzarella for a gooey texture. Mixing cheeses can add depth to the flavor, making your dish even more delightful. To boost nutrition and flavor, consider adding bell peppers, corn, or spinach to the mix. These veggies not only add color but also enhance the dish's health benefits. For extra spice, jalapeños or hot sauce can elevate your chili mac. You can even toss in some chopped fresh herbs like cilantro or parsley for a fresh touch. To keep your chili mac fresh, let it cool first. Then, scoop it into airtight containers. This helps prevent spoilage and keeps flavors intact. Make sure to use containers that seal well to avoid any mess in the fridge. When you're ready to eat, you can reheat it in different ways. The microwave works great for quick meals. Just place a portion in a bowl and heat for 1-2 minutes. Stir halfway through to ensure even heating. For the stovetop, add a little broth or water to a pan and warm it slowly over low heat. This keeps it creamy and delicious. If you want to save some for later, freezing is a smart choice. Place cooled chili mac in freezer-safe bags or containers. Press out as much air as possible before sealing. It can last up to 3 months in the freezer. When you're ready to enjoy it again, let it thaw in the fridge overnight before reheating. This keeps it tasty and ready for you to dive into that comforting goodness! Yes, you can make Slow Cooker Chili Mac & Cheese without meat. Use extra beans or lentils for protein. Substitute the ground meat with a mix of black beans, kidney beans, and chickpeas. This keeps the dish hearty and filling. You can also add more veggies like bell peppers or zucchini for added texture. Just remember to adjust the cooking time if you add more ingredients. To prevent mushy macaroni, cook it al dente. Add the uncooked pasta to the slow cooker during the last hour of cooking. This way, it absorbs just enough liquid and stays firm. Stir gently to mix it in without breaking the pasta. You can also reduce the amount of broth slightly if you like a thicker dish. Serve your chili mac with fresh sides for a full meal. A crisp salad pairs well, adding freshness. You can also offer crusty bread or garlic bread for dipping. For a fun twist, add some corn chips on top for crunch. These sides balance the rich flavors and make your meal more satisfying. In this post, we covered how to make Slow Cooker Chili Mac & Cheese. We explored the main and optional ingredients, noted tips for great results, and offered variations to suit different tastes. Remember to follow the steps for prepping and cooking, and use our storage tips for leftovers. Experiment with flavors and customize your dish to make it your own. Slow cooking can lead to tasty meals that everyone loves. Enjoy your cooking adventure!

Slow Cooker Chili Mac & Cheese

Craving a delicious one-pot meal? Try this Cheesy Slow Cooker Chili Mac & Cheese that's packed with flavors and comfort! Made with ground beef or turkey, beans, and creamy cheddar cheese, it’s perfect for busy weeknights. Just toss everything in your slow cooker and let it do the magic. Click through for the full recipe and make dinner a breeze tonight! #SlowCookerRecipes #ChiliMac #ComfortFood #EasyDinnerIdeas
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Ingredients
  

1 pound ground beef or turkey

1 can (15 oz) kidney beans, drained and rinsed

1 can (15 oz) black beans, drained and rinsed

1 can (14.5 oz) diced tomatoes with green chilies

1 can (8 oz) tomato sauce

1 cup elbow macaroni, uncooked

1 medium onion, diced

2 cloves garlic, minced

1 tablespoon chili powder

1 teaspoon cumin

1 teaspoon paprika

Salt and pepper, to taste

2 cups shredded cheddar cheese, divided

3 cups chicken or vegetable broth

1/4 cup sour cream (optional)

Green onions, sliced (for garnish)

Instructions
 

Brown the Meat: In a large skillet over medium heat, add the ground beef or turkey. Cook until thoroughly browned, breaking it apart with a spatula, about 7-10 minutes. Once cooked, drain any excess fat from the skillet.

    Sauté the Aromatics: To the skillet with the meat, add the diced onion and minced garlic. Continue cooking for another 3-4 minutes, or until the onion has softened and become translucent.

      Combine in Slow Cooker: Transfer the cooked meat mixture into the slow cooker. Add the kidney beans, black beans, diced tomatoes with green chilies, tomato sauce, and uncooked elbow macaroni. Sprinkle in the chili powder, cumin, paprika, along with salt and pepper.

        Add Broth: Pour the chicken or vegetable broth over the combined ingredients in the slow cooker. Stir everything gently to ensure the ingredients are well mixed.

          Cook: Secure the lid on the slow cooker and set to cook on low for 4-6 hours, or until the macaroni is tender and all flavors have melded beautifully.

            Cheesy Transformation: At the end of the cooking time, add 1.5 cups of shredded cheddar cheese to the mixture. Stir well until the cheese has melted and created a creamy consistency.

              Finish with Creaminess: If you like, swirl in the sour cream for an extra layer of creaminess. Taste and adjust the seasonings if needed, adding more salt, pepper, or spices to suit your preference.

                Serve: Dish out the chili mac while hot, topping each serving with the remaining cheddar cheese and a sprinkle of fresh sliced green onions for brightness.

                  Prep Time: 15 minutes | Total Time: 4-6 hours | Servings: 6

                    - Presentation Tips: Serve in comforting bowls, generously topped with extra cheese and vibrant green onions for a burst of color. Pair this hearty dish with crusty bread for ideal dipping and enjoyment!