This slow cooker chili cheese mac folds seasoned ground beef and chili beans together with elbow macaroni cooked right in the broth. A can of diced tomatoes with green chilies and a spoon of chili powder give it that familiar chili-mac warmth.
Simply toss all the ingredients into your slow cooker and let it do the work. This dish is not only satisfying but also versatile, allowing you to customize it with your favorite toppings.
Hearty Slow Cooker Chili Cheese Mac
This recipe features elbow macaroni cooked in a rich chili sauce with melted cheese, resulting in a creamy and flavorful dish. It takes about 4 hours on low heat and serves 6 people.
Ingredients
- 2 cups elbow macaroni
- 1 pound ground beef or turkey
- 1 can (15 oz) chili beans, drained
- 1 can (15 oz) diced tomatoes with green chilies
- 1 cup beef broth
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 2 cups shredded cheddar cheese
- Chopped green onions or cilantro for garnish (optional)
Instructions
- Brown the Meat: In a skillet, cook the ground beef or turkey over medium heat until browned. Drain excess fat.
- Combine Ingredients: In the slow cooker, combine the cooked meat, elbow macaroni, chili beans, diced tomatoes, beef broth, chili powder, garlic powder, onion powder, salt, and pepper.
- Cook: Cover and cook on low for 3-4 hours, or until the macaroni is tender.
- Add Cheese: Stir in the shredded cheddar cheese until melted and creamy.
- Serve: Garnish with chopped green onions or cilantro if desired. Serve hot.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 10 minutes
Nutrition Information
- Servings: 6 servings
- Calories: 450kcal
- Fat: 20g
- Protein: 25g
- Carbohydrates: 45g
I stir in the cheese at the end until the whole pot turns creamy, then let it sit a few minutes to thicken. Topped with a little extra cheddar, it is the kind of bowl my family fights over the last scoop of.
