Slow Cooker Chili Mac Cheese

$- 1 pound ground beef or turkey - 1 medium onion, diced - 2 cloves garlic, minced - 1 red bell pepper, diced - 1 can (15 ounces) kidney beans, drained and rinsed - 1 can (15 ounces) diced tomatoes with green chilies - 2 cups beef or vegetable broth - 2 cups elbow macaroni - 2 teaspoons chili powder - 1 teaspoon cumin - 1 teaspoon paprika - Salt and pepper to taste - 2 cups shredded cheddar cheese - 1 cup sour cream (optional for serving) - Fresh cilantro or green onions for garnish When I make Slow Cooker Chili Mac Cheese, I focus on quality ingredients. You can start with 1 pound of ground beef or turkey. Both add great flavor, and you can choose based on your taste or diet. Next, I dice 1 medium onion and mince 2 cloves of garlic. These two add depth and a lovely aroma. I love the color and crunch of a red bell pepper, so I dice one and toss that in, too. For protein, I use 1 can of kidney beans. Rinse them well; this helps reduce sodium. I also add 1 can of diced tomatoes with green chilies for a nice kick. To make it creamy, I use 2 cups of beef or vegetable broth. Then comes the fun part—2 cups of elbow macaroni! Make sure to add 2 teaspoons of chili powder, 1 teaspoon of cumin, and 1 teaspoon of paprika. These spices bring warmth and flavor to the dish. Finally, I season with salt and pepper to taste. Don’t forget the cheese! I stir in 2 cups of shredded cheddar cheese about 30 minutes before serving. If you like a bit of tang, add 1 cup of sour cream on top when serving. Fresh cilantro or green onions make a great garnish and add a pop of color. This dish is not just easy to make; it’s a comforting meal full of flavor! - Browning the Ground Beef or Turkey Start by heating a skillet over medium heat. Add your ground beef or turkey. Cook until it turns brown. Make sure to break it up with a spatula. This step adds great flavor to your dish. Drain any extra fat and transfer the meat to your slow cooker. - Adding Vegetables and Beans Next, add the diced onion, minced garlic, and diced red bell pepper to the slow cooker. Stir them in well with the meat. Then, open a can of kidney beans. Drain and rinse them, and toss them in too. Don't forget to add the diced tomatoes with green chilies for a nice kick! - Incorporating Broth and Seasonings Pour in the beef or vegetable broth. This will help cook the macaroni later. Now add the uncooked elbow macaroni. Sprinkle in the chili powder, cumin, paprika, and a bit of salt and pepper. Mix everything together until you see an even blend. - Setting the Slow Cooker Cover the slow cooker with its lid. Set the heat to low for 5-6 hours or high for 3-4 hours. This step allows all the flavors to meld together. You can check it halfway through to see how it’s coming along. - Stirring in Cheese About 30 minutes before serving, it’s time to add cheese. Stir in 2 cups of shredded cheddar cheese. This will make your chili mac creamy and delicious. Mix well until the cheese melts, creating a rich sauce. - Adjusting Seasonings Once done, taste your dish. If it needs a little more flavor, add more salt, pepper, or spices. Adjusting the seasonings helps bring out the best taste. - Garnishing the Dish Serve your chili mac hot. You can add a dollop of sour cream on top. Sprinkle fresh cilantro or green onions for a nice touch. This makes the dish look great and adds extra flavor! To ensure even cooking, make sure to cut all your veggies into similar sizes. This way, they cook at the same rate. When you brown the meat, do it in small batches if your skillet is crowded. This helps achieve a nice sear that adds flavor. To avoid mushy pasta, add the elbow macaroni towards the end of cooking. Stir it in about 30 minutes before you serve. This way, the pasta gets soft but still has some bite. Spice adjustments can elevate your chili mac. Start with the suggested chili powder, cumin, and paprika. If you like it spicier, try adding more chili powder or cayenne pepper. Adding heat with jalapeños is easy! Just chop them up and mix them in. Use fresh jalapeños for a bright flavor or canned ones for more heat. Adjust the amount based on your taste. For lean protein options, ground turkey works great. It’s lower in fat but still tasty. You can also use plant-based meat alternatives for a vegetarian option. Ingredient substitutions can help too! Swap kidney beans for black beans or pinto beans. You can also use whole wheat elbow macaroni for added fiber. Don't hesitate to experiment with different veggies, like corn or zucchini, to boost nutrition. {{image_2}} You can make a tasty vegetarian chili mac by replacing meat with quinoa or lentils. Quinoa adds a nice texture and protein. Cook about a cup of quinoa according to the package. For lentils, use one can, drained and rinsed. Both options work well with the same spices and flavors in the recipe. You’ll still get that hearty feel without the meat! Cheese makes everything better, right? While cheddar is the classic choice, you can switch it up for more flavor. Try pepper jack for a spicy kick or mozzarella for a creamy taste. You can even mix cheeses! A blend of sharp cheddar and cream cheese will give you a rich, smooth texture that everyone will love. Add your favorite veggies to make this dish even better. Corn brings sweetness and color, while zucchini adds a nice crunch. Chop them up and toss them in with the other ingredients. You can also add bell peppers or spinach for extra nutrients. The more veggies, the more flavor! To keep your chili mac cheese fresh, refrigerate it right away. Let it cool to room temperature before storage. This helps prevent bacteria growth. Place it in an airtight container. This keeps moisture in and air out. The best containers for storage are glass or plastic. Make sure they seal tightly. If you want to save space, use smaller containers. This makes it easy to grab a meal later. When you’re ready to enjoy your leftovers, you have two main options: microwave or stovetop. For the microwave, place a portion in a bowl. Cover it with a paper towel. Heat in short bursts, stirring in between. This helps heat evenly. If you prefer stovetop reheating, pour the chili mac into a pan. Add a splash of broth if it looks dry. Heat over medium heat, stirring often. This helps keep the texture creamy. Freezing is a great way to save portions for future meals. First, let the chili mac cool completely. This stops ice crystals from forming. Then, scoop servings into freezer-safe bags or containers. Label each bag with the date. This helps you track how long it’s been in the freezer. You can freeze it for up to three months. When you’re ready to eat, thaw overnight in the fridge. Then reheat using your chosen method. Can I use other types of noodles? Yes, you can use other types of noodles. Small shapes like shells or rotini work well. Just make sure they cook in the time specified. You may need to adjust the cooking time for different noodles. How long can I store leftovers? You can store leftovers in the fridge for up to three days. Keep it in an airtight container. If you want to save it longer, freeze it for up to three months. Is it possible to make this dish spicy? Absolutely! You can add diced jalapeños or extra chili powder. Adjust the spice to your taste. You can even use spicy sausage instead of beef or turkey for more heat. Can I prepare this dish in advance? Yes, you can prep the ingredients a day ahead. Chop the veggies and store them in the fridge. Just assemble everything in the slow cooker when you're ready to cook. This blog post shared a simple recipe for Slow Cooker Chili Mac Cheese, covering key ingredients, preparation steps, and serving tips. You learned how to combine flavors while cooking with easy variations and storage advice. Remember, cooking is about fun and exploration. Feel free to adjust and experiment with the recipe. Enjoy your cooking journey, and make this dish your own!$

Slow Cooker Chili Mac Cheese

A hearty and comforting dish combining chili and macaroni with cheese, perfect for a family meal.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 6

Total Time 6 15

Course Main Course

Cuisine American

Servings 6 servings

Calories 500 kcal

Ingredients

1 pound ground beef or turkey
1 medium onion, diced
2 cloves garlic, minced
1 red bell pepper diced
1 can (15 ounces) kidney beans, drained and rinsed
1 can (15 ounces) diced tomatoes with green chilies
2 cups beef or vegetable broth
2 cups elbow macaroni
2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon paprika
to taste salt and pepper
2 cups shredded cheddar cheese
1 cup sour cream (optional for serving)
to garnish fresh cilantro or green onions

Instructions

In a skillet over medium heat, brown the ground beef or turkey until fully cooked. Drain excess fat and transfer to the slow cooker.
Add the diced onion, minced garlic, and diced red bell pepper to the slow cooker.
Stir in the kidney beans, diced tomatoes with green chilies, and broth.
Add the uncooked elbow macaroni, chili powder, cumin, paprika, salt, and pepper. Stir everything together until well combined.
Cover the slow cooker and set it to low heat for 5-6 hours or high heat for 3-4 hours.
About 30 minutes before serving, stir in the shredded cheddar cheese until melted and creamy.
Taste and adjust seasonings if necessary.
Serve hot, garnished with a dollop of sour cream and a sprinkle of fresh cilantro or green onions on top.

Notes

Sour cream is optional for serving.

Keyword cheese, chili, macaroni, slow cooker