Yield: 6 servings
This is the best chili mac and cheese I’ve ever made! Delicious and a no-fuss with an extra layer of melted cheese on top. This chili mac and cheese is perfect for meal prep as you can easily make this ahead and simply store it in the fridge.
INGREDIENTS
1/2 medium yellow onion, diced
1 tbsp olive oil
1 lb lean ground beef
2 tbsp chili powder
2 tsp garlic powder
1 (28 oz.) can of fire-roasted diced tomatoes
2 tsp ground cumin
1 (15 oz.) can of kidney beans, drained and rinsed
1 1/2 c. low-sodium beef broth or water
8 oz. elbow macaroni, cooked
1 1/2 c. shredded Monterey Jack cheese (about 6 oz.), divided
1 1/2 c. shredded cheddar cheese (about 6 oz.), divided
4 medium scallions, thinly sliced (optional)
1 (6 oz.) can of tomato paste
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
How to make Slow Cooker Chili Mac and Cheese
Step 1: Preheat a 5-quart or larger slow cooker. Set it to low.
Step 2: In a large skillet, heat the oil over medium heat. Once the oil is shimmering, add the onion to the skillet and cook for about 5 minutes, stirring often, until softened. Then, add the ground beef and continue to cook for another 6 to 8 minutes, breaking the meat up using a wooden spoon, until browned and completely cooked. Next, add the chili powder, cumin, garlic powder, salt, and pepper. Stir well and cook for an additional minute. Into the slow cooker, transfer the mixture.
Step 3: To the slow cooker, add the tomatoes and their juices along with the beans, tomato paste, and broth or water. Stir well. Put the lid on and set to cook for 7 to 8 hours on low or 3 to 4 hours on high.
Step 4: Remove the cover and stir in the pasta followed by half each of the cheddar and Monterey Jack cheeses. Sprinkle the rest of the cheese on top. Replace the lid and set to cook for additional 15 minutes on low until the cheese has melted.
Step 5: Into bowls, spoon the chili mac and cheese. If desired, garnish with scallions. Enjoy warm!
NOTES:
You can cook the pasta and beef 1 day ahead and separately keep them in covered containers. Store in the fridge until ready to use.
Keep any leftovers in a covered container and store them in the fridge for up to 3 days.
Nutrition Facts:
Calories 702, Fat 37.6 g (57.9%), Saturated 17.3 g (86.6%), Carbs 53.0 g (17.7%), Fiber 9.2 g (36.8%), Sugars 10.3 g, Protein 39.6 g (79.2%), Sodium 1188.2 mg (49.5%)
Ingredients
- 1/2 medium yellow onion, diced
- 1 tbsp olive oil
- 1 lb lean ground beef
- 2 tbsp chili powder
- 2 tsp garlic powder
- 1 (28 oz.) can of fire-roasted diced tomatoes
- 2 tsp ground cumin
- 1 (15 oz.) can of kidney beans, drained and rinsed
- 1 1/2 c. low-sodium beef broth or water
- 8 oz. elbow macaroni, cooked
- 1 1/2 c. shredded Monterey Jack cheese (about 6 oz.), divided
- 1 1/2 c. shredded cheddar cheese (about 6 oz.), divided
- 4 medium scallions, thinly sliced (optional)
- 1 (6 oz.) can of tomato paste
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
Instructions
Step 1: Preheat a 5-quart or larger slow cooker. Set it to low.
Step 2: In a large skillet, heat the oil over medium heat. Once the oil is shimmering, add the onion to the skillet and cook for about 5 minutes, stirring often, until softened. Then, add the ground beef and continue to cook for another 6 to 8 minutes, breaking the meat up using a wooden spoon, until browned and completely cooked. Next, add the chili powder, cumin, garlic powder, salt, and pepper. Stir well and cook for an additional minute. Into the slow cooker, transfer the mixture.
Step 3: To the slow cooker, add the tomatoes and their juices along with the beans, tomato paste, and broth or water. Stir well. Put the lid on and set to cook for 7 to 8 hours on low or 3 to 4 hours on high.
Step 4: Remove the cover and stir in the pasta followed by half each of the cheddar and Monterey Jack cheeses. Sprinkle the rest of the cheese on top. Replace the lid and set to cook for additional 15 minutes on low until the cheese has melted.
Step 5: Into bowls, spoon the chili mac and cheese. If desired, garnish with scallions. Enjoy warm!
Notes
You can cook the pasta and beef 1 day ahead and separately keep them in covered containers. Store in the fridge until ready to use. Keep any leftovers in a covered container and store them in the fridge for up to 3 days.
