Recipe: Slow Cooker Chili Mac and Cheese
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  • 1 tablespoon olive oil
  • 11/2 medium yellow onion, diced
  • 11 pound lean ground beef
  • 12 tablespoons chili powder
  • 12 teaspoons ground cumin
  • 12 teaspoons garlic powder
  • 11/2 teaspoon kosher salt
  • 11/4 teaspoon freshly ground black pepper
  • 11 (28-ounce) can fire-roasted diced tomatoes
  • 11 (15-ounce) can kidney beans, drained and rinsed
  • 11 (6-ounce) can tomato paste
  • 11 1/2 cups low-sodium beef broth or water
  • 18 ounces elbow macaroni, cooked
  • 11 1/2 cups shredded cheddar cheese (about 6 ounces), divided
  • 11 1/2 cups shredded Monterey Jack cheese (about 6 ounces), divided
  • 14 medium scallions, thinly sliced (optional)Set a 5-quart or larger slow cooker to low and allow it to heat while the beef browns.
  • 1 Heat the oil in a large skillet over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the ground beef and cook, breaking up the meat with a wooden spoon, until browned and cooked through, 6 to 8 minutes. Add the chili powder, cumin, garlic powder, salt, and pepper, and stir to combine. Cook for 1 minute more. Transfer to the slow cooker.
  • 1 Add the tomatoes and their juices, beans, tomato paste, and broth or water and stir to combine. Cover and cook on the LOW setting for 7 to 8 hours or the HIGH setting for 3 to 4 hours.
  • 1 Stir in the pasta and half of each the cheddar and Monterey Jack cheeses. Top with the remaining cheese. Cover, set to LOW and cook for 15 minutes for the cheese to melt. Spoon into bowls, top with scallions if using, and serve warm.



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