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Crockpot Chili Mac And Cheese Recipe

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This Crockpot chili mac and cheese recipe blends classic chili flavors with creamy macaroni and cheese in one dish. Ground beef, beans, tomatoes, and spices come together in the slow cooker, making it an easy, hands-off meal. The pasta and cheese are added towards the end for a perfect, creamy finish. Ideal for busy weeknights, this recipe combines two comfort food favorites into a hearty, delicious dish your whole family will love.

Ingredients

Scale
  • 1 lb ground beef
  • 1 onion, diced
  • 3 garlic cloves, 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
  • 1 can (8 oz) tomato sauce
  • 2 tbsp chili powder
  • 1 tsp cumin
  • 1 tsp paprika
  • Salt and pepper to taste
  • 2 cups beef broth
  • 2 cups uncooked elbow macaroni
  • 2 cups shredded cheddar cheese
  • 1/2 cup shredded Monterey Jack cheese

Instructions

  • In a skillet, brown the ground beef over medium heat. Add diced onion and garlic, cooking until softened.
  • Transfer the beef mixture to the crockpot and stir in kidney beans, black beans, diced tomatoes, tomato sauce, chili powder, cumin, paprika, salt, and pepper.
  • Pour in beef broth, cover, and cook on low for 6-7 hours or high for 3-4 hours.
  • About 30 minutes before serving, stir in uncooked macaroni and cook until pasta is tender.
  • Once the pasta is cooked, stir in shredded cheddar and Monterey Jack cheeses until melted and creamy.
  • Serve hot, garnished with sour cream, green onions, or extra cheese if desired.

Notes

  • For added spice, include a diced jalapeño or more chili powder.
  • Use ground turkey or chicken as a leaner option.
  • Add a can of corn or bell peppers for extra texture and flavor.

Nutrition

Find it online: https://sandyrecipes.com/crockpot-chili-mac-and-cheese-recipe/