This slow cooker chili mac and cheese is a comforting one-pot meal that combines cheesy pasta and savory chili. Perfect for busy families, it’s easy to prepare and always a crowd-pleaser!
Total Time:2-3 hours on high
Yield:6-8 servings
Ingredients
1 lb ground beef or turkey
1 onion, diced
2 cloves garlic, minced
1 can (15 oz) chili beans
1 can (14.5 oz) diced tomatoes
2 cups uncooked elbow macaroni
4 cups shredded cheese (cheddar or a blend)
2 cups beef or vegetable broth
1 tbsp chili powder
Salt and pepper to taste
Instructions
Brown the ground meat in a skillet over medium heat for 5-7 minutes. Add onion and garlic; sauté until soft.
Transfer the mixture to the slow cooker. Stir in the remaining ingredients until combined.
Cover and cook on low for 4-5 hours or on high for 2-3 hours.
About 30 minutes before serving, stir to prevent sticking and add broth if it gets too thick.
Notes
Feel free to adjust the spice level by adding more chili powder or diced jalapeños.
For a vegetarian version, substitute the meat with lentils or black beans.
