Name: The Best Slow Cooker Cheddar Chili Mac
Prep time: 15 min
Cook time: 5 h
Total time: 5 h 15 min
Cuisine: American
Ingredients: 1 pound 90% lean ground beef; 1 medium onion, finely diced; 1 medium red bell pepper, diced; 3 garlic cloves, minced; 1 tablespoon mild American chili powder; 2 teaspoons ground cumin; 1 teaspoon smoked paprika; 1 teaspoon dried oregano; 1/2 teaspoon fine salt; 1/4 teaspoon ground pepper; 1 can (28 ounces) crushed tomatoes, undrained; 1 can (15 ounces) kidney beans, rinsed and drained; 2 cups low-sodium beef broth; 8 ounces dry elbow macaroni; 8 ounces sharp cheddar cheese, freshly shredded and divided; 1/4 cup thinly sliced scallions; Up to 1/2 cup water, only if needed

Description

Indulge in the ultimate comfort food with this slow cooker cheddar chili mac. This hearty dish combines savory, well-seasoned ground beef, fresh vegetables, tender kidney beans, and elbow macaroni, all smothered in a rich, velvety sharp cheddar cheese sauce. It is the perfect set-it-and-forget-it weeknight meal that tastes like it has been simmering for hours, providing a warm, satisfying hug in every single bowl.

Ingredients

1 pound 90% lean ground beef
1 medium onion, finely diced
1 medium red bell pepper, diced
3 garlic cloves, minced
1 tablespoon mild American chili powder
2 teaspoons ground cumin
1 teaspoon smoked paprika
1 teaspoon dried oregano
1/2 teaspoon fine salt
1/4 teaspoon ground pepper
1 can (28 ounces) crushed tomatoes, undrained
1 can (15 ounces) kidney beans, rinsed and drained
2 cups low-sodium beef broth
8 ounces dry elbow macaroni
8 ounces sharp cheddar cheese, freshly shredded and divided
1/4 cup thinly sliced scallions
Up to 1/2 cup water, only if needed

Cook Mode Prevent your screen from going dark

Instructions

Brown the ground beef, onion, and red bell pepper in a skillet over medium-high heat until beef is cooked through and vegetables are soft; drain excess fat.
Transfer the beef mixture into a 6-quart slow cooker.
Stir in the garlic, chili powder, cumin, paprika, oregano, salt, pepper, crushed tomatoes, kidney beans, and beef broth.
Cover and cook on low for 4 to 5 hours.
About 30 minutes before serving, stir in the dry elbow macaroni and 4 ounces of the shredded cheese.
If the mixture is too thick, add up to 1/2 cup of water to ensure the pasta cooks properly.
Continue cooking until the pasta is al dente and tender.
Stir in the remaining 4 ounces of cheese until melted and smooth.
Garnish with fresh scallions before serving.

Notes

Always freshly grate your cheddar cheese for the best melting consistency. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of beef broth to restore the creamy texture.

Prep Time: 15
Cook Time: 300
Category: Dinner
Method: Slow Cooking
Cuisine: American