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- 2 cups elbow macaroni - 1 lb ground turkey or beef - 1 can (15 oz) black beans, rinsed and drained - 1 can (15 oz) kidney beans, rinsed and drained - 1 can (15 oz) diced tomatoes with green chilies - 1 can (15 oz) tomato sauce - 2 cups beef or vegetable broth - 1 tablespoon chili powder - 1 teaspoon cumin - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon smoked paprika - 1 cup shredded cheddar cheese - 1 cup shredded mozzarella cheese - Salt and pepper to taste - Fresh cilantro (for garnish) Gathering the right ingredients is key to a great chili mac. First, you need elbow macaroni. This pasta holds the sauce well. You can use ground turkey or beef for protein. Both add flavor and heartiness. Next, the beans. Black and kidney beans boost fiber and protein. They also add texture. Diced tomatoes with green chilies bring a bit of heat and freshness. Tomato sauce adds depth to the dish. The broth keeps everything moist while cooking. Now, for spices. Chili powder gives that classic chili taste. Cumin adds warmth, while garlic and onion powders boost flavor. Smoked paprika adds a nice smoky touch. Finally, cheese! Cheddar and mozzarella melt beautifully together, making the dish creamy. Don’t forget to season with salt and pepper. Fresh cilantro at the end brightens the flavors. With these ingredients, you're set to make a delicious chili mac that warms the heart and fills the belly. - Brown ground turkey or beef in a skillet. - Drain excess fat and transfer to the slow cooker. Start by cooking the meat over medium heat. This step adds great flavor to your dish. Once browned, draining the fat helps keep your chili mac creamy, not greasy. Transfer the cooked meat to your slow cooker. - Add elbow macaroni, beans, diced tomatoes, tomato sauce, and broth. - Season with chili powder, cumin, garlic powder, onion powder, and smoked paprika. Next, toss in the elbow macaroni. It cooks right in the slow cooker, soaking up all the flavors. Add the black beans and kidney beans for protein and fiber. The diced tomatoes, tomato sauce, and broth create a rich base. Don’t forget the seasonings! They bring warmth and depth to your chili mac. Stir everything well to mix the flavors. - Cover and cook on high for 2-3 hours or low for 4-5 hours. - Stir in cheeses 30 minutes before serving. Now, cover your slow cooker. Cooking on high for 2-3 hours or low for 4-5 hours allows the flavors to blend perfectly. About 30 minutes before serving, add the shredded cheddar and mozzarella. This makes the dish creamy and cheesy. Stir until the cheese melts into the mix. Your Slow Cooker Chili Mac and Cheese will be ready to enjoy! To avoid mushy macaroni, cook the pasta just until al dente. This keeps it firm while it cooks in the slow cooker. Add the macaroni halfway through the cooking time. This way, it won’t overcook. Adjusting spice levels is easy. Start with one tablespoon of chili powder. You can always add more later. If you like it spicier, toss in some cayenne pepper or chopped jalapeños. You can add other vegetables to boost nutrition. Bell peppers bring crunch and sweetness. Corn adds a pop of flavor and texture. Chop them small to mix well with the dish. Experiment with different types of cheese. Try pepper jack for a kick. Gouda gives a nice smoky taste. Mix and match to find your favorite combo. Top your chili mac with fresh cilantro for a burst of color. Sour cream or Greek yogurt can add creaminess. You might also sprinkle some green onions for crunch. For sides, cornbread or a simple salad works well. Serve it in bowls for a cozy feel. For gatherings, set up a chili mac bar. Let guests add their own toppings for fun! {{image_2}} You can easily change some ingredients in Slow Cooker Chili Mac and Cheese. - Vegetarian options: Use plant-based meat. Add beans for protein. Black beans and kidney beans are great choices. - Gluten-free alternatives: Choose gluten-free elbow macaroni. Many brands offer tasty options that work well. Spicing things up is fun and simple. - Making it spicy: Add jalapeños or your favorite hot sauce. Start small, then add more if you like extra heat. - Adding a smoky flavor: Chipotle peppers bring a rich, smoky taste. Just a little can change the whole dish. Need to fit special diets? You have options. - Low-carb options: Substitute noodles with zucchini or cauliflower. These options keep it light and tasty. - Dairy-free modifications: Use non-dairy cheeses. They melt well and still give that cheesy taste. To store leftover chili mac, let it cool first. Place it in airtight containers. Glass or plastic containers with tight lids work best. This keeps the flavors fresh and prevents spills in your fridge. To freeze, portion the chili mac into freezer-safe bags. Squeeze out the air before sealing. This helps prevent freezer burn. When ready to eat, thaw it in the fridge overnight. Then, reheat it on the stove or microwave. To keep the texture nice, add a splash of broth while reheating. This helps it stay creamy and delicious. In the fridge, Slow Cooker Chili Mac and Cheese lasts about 3 to 4 days. If you see mold or it smells off, throw it away. Always trust your senses to keep food safe! What can I serve with Slow Cooker Chili Mac and Cheese? You can serve this dish with a simple side salad. Cornbread is also a great choice. For a crunchy texture, add tortilla chips. A dollop of sour cream or a sprinkle of green onions makes it even better. Can I make this recipe in advance? Yes! You can prepare it a day ahead. Cook the chili mac, let it cool, and store it in the fridge. Just reheat it on the stove or in the microwave before serving. How can I thicken my chili mac if it’s too watery? If your chili mac is too thin, mix in a bit of cornstarch slurry. Combine equal parts cornstarch and water, then stir it in. Let it cook for a few more minutes until thickened. How do I make Slow Cooker Chili Mac and Cheese spicier? To add heat, include diced jalapeños or hot sauce. You may also increase the chili powder. Start with a little and taste as you go to find the right heat level for you. Can I use different types of beans or meat? Absolutely! You can swap black beans for pinto or chickpeas. Use ground chicken or sausage instead of beef or turkey. This makes the dish more personal to your taste. Will the elbows become mushy if cooked longer? Yes, cooking them too long can make the elbows mushy. Keep an eye on the time and check for tenderness after the recommended cooking time. If they’re soft, it’s time to serve. Can I double the recipe for a larger crowd? Yes, you can double the recipe. Just make sure your slow cooker is big enough. Adjust the cooking time slightly if needed, but keep an eye on the macaroni for perfect texture. In this post, we explored a simple and tasty Slow Cooker Chili Mac. We listed key ingredients and shared easy steps to prepare it. You learned tips for perfecting your dish and ways to customize it. Storage information ensures your leftovers stay fresh. This recipe is perfect for family meals or gatherings. You can change it to fit your tastes. Enjoy creating and sharing this hearty dish with friends and loved ones. Your kitchen will smell amazing!

Slow Cooker Chili Mac and Cheese

Dive into the delightful world of comfort food with this Slow Cooker Chili Mac and Cheese recipe! This hearty dish combines tender macaroni, flavorful ground turkey or beef, and a blend of mouthwatering beans, all cooked to perfection in your slow cooker. With a creamy mix of cheddar and mozzarella, it's sure to be a hit for any meal. Click through now to explore this easy, delicious recipe and make your family mealtime unforgettable!
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Ingredients
  

2 cups elbow macaroni

1 lb ground turkey or beef

1 can (15 oz) black beans, rinsed and drained

1 can (15 oz) kidney beans, rinsed and drained

1 can (15 oz) diced tomatoes with green chilies

1 can (15 oz) tomato sauce

2 cups beef or vegetable broth

1 tablespoon chili powder

1 teaspoon cumin

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

1 cup shredded cheddar cheese

1 cup shredded mozzarella cheese

Salt and pepper to taste

Fresh cilantro (for garnish)

Instructions
 

In a skillet over medium heat, cook the ground turkey or beef until browned. Drain the excess fat and transfer to the slow cooker.

    Add the elbow macaroni, black beans, kidney beans, diced tomatoes, tomato sauce, and beef broth to the slow cooker with the meat.

      Sprinkle in the chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and pepper. Stir well to combine all the ingredients.

        Cover the slow cooker and cook on high for 2-3 hours or on low for 4-5 hours, until the macaroni is tender and the flavors meld together.

          30 minutes before serving, stir in the shredded cheddar and mozzarella cheeses, mixing until creamy and melted.

            Once done, check the seasoning and adjust with more salt and pepper if needed.

              Serve hot, garnished with fresh cilantro.

                Prep Time: 15 minutes | Total Time: 4 hours | Servings: 6-8