Slow Cooker Cheesy Chili Mac

$- 1 pound ground beef or turkey - 1 medium onion, diced - 1 bell pepper, diced - 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 (15 oz) tomato sauce - 3 cups chicken or vegetable broth These main ingredients form the heart of my Slow Cooker Cheesy Chili Mac. I love using ground beef for a rich flavor, but turkey works great, too. Diced onion and bell pepper add sweetness and crunch. The kidney and black beans give protein and texture. Diced tomatoes with green chilies add a nice kick, while tomato sauce and broth keep everything moist and flavorful. - 2 tablespoons chili powder - 1 teaspoon cumin - Salt and pepper to taste Seasonings play a big role in this recipe. Chili powder adds warmth, while cumin gives a slightly earthy taste. I always add salt and pepper to enhance the flavors. Feel free to adjust these to your taste! - 3 cups elbow macaroni, uncooked - 2 cups shredded sharp cheddar cheese - 1 cup shredded mozzarella cheese - ½ cup sour cream (optional) The pasta is what makes this dish a meal. Elbow macaroni cooks right in the slow cooker. It absorbs all the great flavors! The sharp cheddar and mozzarella create a creamy, cheesy goodness. If you want an extra creamy touch, stir in sour cream at the end. It's a nice option to consider! First, you need to brown the ground meat. I like to use a pound of beef or turkey. Heat a skillet over medium heat. Add the meat and cook until it is no longer pink. Stir it often to break up clumps and ensure even cooking. Next, add one diced onion and one diced bell pepper. Cook these for about five minutes until they soften. Stir in two minced garlic cloves and cook for another two minutes. This step makes your kitchen smell amazing! Now, transfer the cooked meat mixture into your slow cooker. It’s best to use a large one. Then, add the drained kidney beans and black beans from their cans. Toss in a 14.5 oz can of diced tomatoes with green chilies. Don't forget the 15 oz can of tomato sauce. This mix gives the dish a nice, rich flavor. Next, sprinkle in two tablespoons of chili powder and one teaspoon of cumin. Add salt and pepper to taste. Mix all these ingredients well to combine their flavors. Now, pour in three cups of chicken or vegetable broth. This broth is key for a tasty and hearty chili mac. Cover the slow cooker and set it to cook on low for five to six hours. This slow cook allows all the flavors to meld beautifully. After the time is up, it’s time for the macaroni! Stir in three cups of uncooked elbow macaroni. Cover the slow cooker again and cook for an additional 30 to 40 minutes. Check to make sure the pasta is al dente, which means it should be firm but cooked. Once the macaroni is ready, it's time for the cheese! Gradually mix in two cups of shredded sharp cheddar cheese and one cup of shredded mozzarella cheese. Stir until it melts and makes everything creamy. If you want it even creamier, add half a cup of sour cream. It makes each bite so rich and tasty! To get al dente pasta, add the elbow macaroni during the last 30 to 40 minutes of cooking. This way, it cooks just right without getting mushy. Each slow cooker works a bit differently, so check your pasta. If you have a newer slow cooker, it might cook faster. To boost flavor, consider adding more spices. Smoked paprika or cayenne pepper can add a nice kick. Layer your ingredients wisely. Start with the meat, then the beans, and finish with the tomatoes and broth. This way, the flavors blend well. For a great presentation, serve in cute bowls. Sprinkle extra cheese on top for a tasty finish. Fresh herbs like cilantro or green onions make a lovely garnish. Pair with crunchy tortilla chips for a delightful side. This adds texture and fun to your meal. {{image_2}} You can easily switch up the proteins in this dish. Ground beef gives a rich flavor, but ground turkey is a lighter choice. If you want a plant-based option, try using lentils or crumbled tempeh. This makes the dish hearty and filling. You can also mix and match the beans. Kidney beans and black beans are great, but you can use pinto beans or chickpeas too. Adding extra veggies boosts nutrition. Try corn, zucchini, or spinach for added color and taste. To make this dish gluten-free, swap the elbow macaroni for gluten-free pasta. You can find many options made from rice or chickpeas. They cook well in the slow cooker and taste great. For a vegetarian or vegan version, just leave out the meat. Use vegetable broth instead of chicken broth. Replace the cheese with a plant-based cheese. You can also skip the sour cream or use a vegan version. If you love heat, add jalapeños or a splash of hot sauce. This will spice things up and give the dish a nice kick. You can also play with different cheeses. Try pepper jack for a spicy twist or gouda for a smoky flavor. Mixing different cheeses gives your dish more depth. You can even add a sprinkle of Parmesan on top for a tasty finish. After making Slow Cooker Cheesy Chili Mac, let it cool before storing. Place it in an airtight container. This dish stays fresh in the fridge for about 3 to 5 days. Always check for any signs of spoilage before eating. If you want to keep it longer, freezing is a great option. Let the dish cool, then portion it into freezer-safe bags or containers. Make sure to remove as much air as possible. You can freeze it for up to 3 months. When you’re ready to eat, thaw it overnight in the fridge. Reheat it on the stove or in the microwave until hot. Stir well to ensure even heating. Slow Cooker Cheesy Chili Mac is perfect for meal prep. You can cook a big batch and divide it into portions. Pair it with a fresh salad or some steamed veggies for a balanced meal. This dish also works well with cornbread or tortilla chips for added crunch. It takes about 6 hours on low heat. After the meat and beans cook, you add the macaroni and let it cook for 30 to 40 more minutes. This gives the pasta time to soak up the great flavors and become al dente. Yes, you can easily make this dish vegetarian. Just swap the ground beef for a plant-based meat or use more beans. You can use lentils or even mushrooms for a hearty texture. The rest of the recipe stays the same, keeping it delicious and filling. This dish pairs well with tortilla chips for crunch. You can also add a fresh salad on the side. For more flavor, sprinkle some cilantro or green onions on top. If you want a little heat, serve with hot sauce or jalapeños. Absolutely! Cheese adds great flavor and texture. You can use any cheese you like, such as pepper jack for a spicy kick. Gouda or Monterey Jack also work well. Mix and match to find your perfect cheesy blend! This article covered the key elements of making Slow Cooker Cheesy Chili Mac. You learned about essential ingredients like ground meat, beans, and cheese. We explored the cooking steps to ensure a flavorful dish. I also shared tips to enhance texture and maximize taste, plus variations for different diets. Remember, this recipe is versatile. You can adjust ingredients to fit your needs. Enjoy experimenting in your kitchen, and savor every bite of this hearty meal.$

Savor the ultimate comfort food with this Slow Cooker Cheesy Chili Mac recipe! Packed with flavorful ground beef, beans, and melty cheeses, this easy dish is perfect for busy weeknights. Just toss the ingredients into your slow cooker, and let it do the work while you relax. Ready in just six hours, it serves six hungry hearts. Click through to discover the full recipe and elevate your dinner game tonight!

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Ingredients

1 pound ground beef (or turkey for a lighter option)

1 medium onion, diced

1 bell pepper, diced

2 cloves garlic, minced

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 (15 oz) tomato sauce

2 tablespoons chili powder

1 teaspoon cumin

Salt and pepper to taste

3 cups elbow macaroni (uncooked)

3 cups chicken or vegetable broth

2 cups shredded sharp cheddar cheese

1 cup shredded mozzarella cheese

½ cup sour cream (optional)

Instructions

In a skillet over medium heat, brown the ground beef (or turkey) with the diced onion and bell pepper. Stir in minced garlic and cook for an additional 2 minutes until fragrant.

Transfer the meat mixture into the slow cooker. Add the drained kidney beans, black beans, diced tomatoes, and tomato sauce.

Sprinkle the chili powder, cumin, salt, and pepper over the mixture, stirring to combine.

Pour in the chicken or vegetable broth and mix well.

Cover and cook on low for 5-6 hours.

After the cooking time, stir in the uncooked elbow macaroni. Cover and cook for an additional 30-40 minutes, until the pasta is al dente.

Once the macaroni is cooked, gradually mix in the shredded cheddar and mozzarella cheese until melted and creamy.

For extra creaminess, stir in the sour cream, if using, until fully integrated.

Prep Time, Total Time, Servings: 15 mins | 6 hrs | 6 servings

- Presentation Tips: Serve in individual bowls with a sprinkle of extra cheese on top and fresh cilantro or green onions for garnish. Add a side of tortilla chips for crunch!