Crockpot Chili Mac Cheese
This comforting chili mac and cheese combines savory chili flavors with creamy cheese and pasta for a hearty, kid-friendly one-pot meal perfect for cozy dinners.
Equipment
- 1 crockpot
- 1 skillet for browning beef and onion
Ingredients
- 1 lb ground beef
- 1 can 15 oz kidney beans, drained and rinsed
- 1 can 28 oz diced tomatoes
- 1 onion chopped
- 2 cloves garlic minced
- 2 cups uncooked elbow macaroni
- 2 cups shredded cheddar cheese
- 2 tsp chili powder
- Salt and pepper to taste
Instructions
- Brown the ground beef and chopped onion in a skillet over medium heat until fully cooked, then drain excess fat.
- Transfer the browned beef and onion to the crockpot.
- Add kidney beans, diced tomatoes, garlic, uncooked elbow macaroni, chili powder, salt, and pepper to the crockpot and stir to combine.
- Cook on low heat for 4 to 5 hours until pasta is tender.
- Stir in shredded cheddar cheese and let it melt before serving.
Notes
- Use mild or spicy chili powder to adjust heat.
- For a vegetarian version, substitute ground beef with plant-based crumbles.
- Store leftovers in an airtight container in the fridge for up to 3 days.