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- 1 pound ground beef or turkey - 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 with green chilies - 1 can (8 oz) tomato sauce These main ingredients make up the heart of the dish. I usually start with either ground beef or turkey. Both give great flavor and protein. Next, I add kidney beans and black beans for texture and fiber. Diced tomatoes add a nice acidity, while tomato sauce brings extra moisture and depth. - 1 cup elbow macaroni, uncooked - 3 cups chicken or vegetable broth - 1 tablespoon chili powder - 1 teaspoon cumin - 1 teaspoon paprika - Salt and pepper to taste Elbow macaroni is essential for that comforting bite. I always use broth instead of water to boost flavor. Chili powder, cumin, and paprika create a warm spice blend. Don’t forget to add salt and pepper for balance! - 1/4 cup sour cream (optional) - Green onions, sliced (for garnish) For a creamier texture, I like to add sour cream. It really rounds out the flavors. Green onions are great for garnish. They add a fresh crunch and color. This dish becomes even more inviting with these simple touches! 1. First, heat a large skillet over medium heat. 2. Add 1 pound of ground beef or turkey. 3. Cook until the meat is browned, stirring often. 4. Drain any extra fat from the skillet. 5. Next, add 1 medium diced onion and 2 cloves of minced garlic. 6. Cook until the onion looks clear, about 3 to 4 minutes. 1. Now, transfer the meat mixture to your slow cooker. 2. Stir in 1 can of drained kidney beans and 1 can of drained black beans. 3. Add 1 can of diced tomatoes with green chilies and 1 can of tomato sauce. 4. Toss in 1 cup of uncooked elbow macaroni, 1 tablespoon of chili powder, 1 teaspoon of cumin, and 1 teaspoon of paprika. 5. Season with salt and pepper. 6. Pour in 3 cups of chicken or vegetable broth. 7. Mix everything well to combine. 1. Cover the slow cooker and set it to low heat. 2. Cook for 4 to 6 hours. 3. Check for doneness by tasting the macaroni. It should be tender. 4. Once done, stir in 1.5 cups of shredded cheddar cheese. 5. Wait for the cheese to melt and get creamy. 6. Optionally, add 1/4 cup of sour cream for extra creaminess. 7. Adjust the seasonings if needed. To make your chili mac shine, you must season well. Use salt and pepper early. Add chili powder, cumin, and paprika for warmth and depth. They bring out the flavors of the meat and beans. For creaminess, cheese is key. I suggest using sharp cheddar. It melts beautifully and adds a rich taste. Stir in cheese at the end for a gooey finish. Save some cheese for topping when serving. Cooking time matters for perfect macaroni. Aim for 4-6 hours on low heat. This allows the pasta to soak up the broth and flavors. Check the macaroni after 4 hours for doneness. You want it soft but not mushy. Using broth instead of water enhances flavor. Chicken or vegetable broth adds a savory touch. This gives a fuller taste to the dish. The broth makes the chili mac rich and satisfying. Serve your chili mac in warm bowls. Top with extra cheese for a cheesy look. A sprinkle of sliced green onions adds color and freshness. Pair it with crusty bread for a hearty meal. It’s great for dipping into the chili mac. This combo makes for a delightful dining experience. {{image_2}} You can make this dish vegetarian or vegan. For a vegetarian option, skip the meat. Use extra beans like pinto or chickpeas for protein. For a vegan dish, replace cheese with vegan cheese and sour cream with a plant-based alternative. If you need a gluten-free version, use gluten-free elbow macaroni. Many brands offer good options. Just check the label to ensure it meets your needs. Want to spice it up? Add jalapeños! Fresh or pickled jalapeños work great. Chop them fine and mix them in with the other ingredients in the slow cooker. This adds heat and a nice kick. You can also switch up the cheese. Try mozzarella, pepper jack, or a mix of your favorites. Each cheese brings a unique flavor to the dish. For protein swaps, use chicken instead of beef or turkey. Cooked shredded chicken works best. You can also use beans only for a meatless option. Change up the beans for variety. Use cannellini beans or navy beans in place of kidney or black beans. Each type adds its own flavor and texture, making the dish fun and fresh each time. To store leftovers, first allow the chili mac and cheese to cool. Then, place it in an airtight container. This helps keep it fresh. The best containers for storage are glass or BPA-free plastic ones. They do a great job at sealing in flavor and moisture. You can freeze chili mac and cheese for longer storage. To do this, let it cool completely. Then, transfer it to freezer-safe bags or containers. Make sure to remove as much air as possible before sealing. This helps prevent freezer burn. For thawing, move it to the fridge overnight. To reheat, warm it on the stove or in the microwave. Add a splash of broth to keep it creamy. In the fridge, chili mac and cheese lasts about 3 to 5 days. If you freeze it, it can last up to 3 months. Always check for signs of spoilage. If it smells sour or shows mold, it’s best to throw it away. Keeping track of your leftovers will help you enjoy this tasty dish safely! Slow Cooker Chili Mac & Cheese takes about 4 to 6 hours on low heat. If you want the macaroni to be tender but not mushy, aim for the 4-hour mark. Cooking for 6 hours gives a softer texture, which some may prefer. Always check at the 4-hour point to see if it’s cooked to your liking. Yes, you can prepare ingredients in advance. Brown the meat, then store it in the fridge for up to 2 days. You can also chop the onion and garlic ahead of time. Put everything together when you're ready to cook. This makes dinner quick and easy on busy days. Toppings can elevate your Chili Mac & Cheese. Here are some tasty options: - Extra shredded cheddar cheese - Sliced green onions for freshness - A dollop of sour cream for creaminess - Crushed tortilla chips for crunch - Jalapeños for a spicy kick Feel free to mix and match these toppings to suit your taste! This blog post covered how to make Slow Cooker Chili Mac & Cheese. We explored main ingredients, pantry staples, and optional add-ins to elevate your dish. You now have step-by-step instructions, tips for the best flavor, and variations for dietary needs. Remember to store leftovers correctly and identify spoilage signs. Enjoy your cooking and the delightful meals ahead. With these tips, you can make this dish your own. Happy cooking!

Slow Cooker Chili Mac & Cheese

Warm up your dinner plans with this delicious Cheesy Slow Cooker Chili Mac & Cheese recipe! Packed with flavorful ingredients like ground meat, hearty beans, and gooey cheddar, this comfort dish is perfect for any occasion. Easy to make and perfect for busy nights, it’s a must-try! Click through for the full recipe and tips to elevate your meal. #SlowCookerRecipes #ChiliMac #ComfortFood #CheesyGoodness
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Ingredients
  

1 pound ground beef or turkey

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 with green chilies

1 can (8 oz) tomato sauce

1 cup elbow macaroni, uncooked

1 medium onion, diced

2 cloves garlic, minced

1 tablespoon chili powder

1 teaspoon cumin

1 teaspoon paprika

Salt and pepper to taste

2 cups shredded cheddar cheese, divided

3 cups chicken or vegetable broth

1/4 cup sour cream (optional)

Green onions, sliced (for garnish)

Instructions
 

In a large skillet over medium heat, brown the ground beef or turkey until fully cooked. Drain any excess fat.

    Add the diced onion and minced garlic to the skillet, cooking until the onion is translucent (approximately 3-4 minutes).

      Transfer the cooked meat mixture to the slow cooker. Stir in the kidney beans, black beans, diced tomatoes, tomato sauce, uncooked elbow macaroni, chili powder, cumin, paprika, salt, and pepper.

        Pour the chicken or vegetable broth over the mixture in the slow cooker. Stir to combine all ingredients.

          Cover and cook on low for 4-6 hours, or until the macaroni is tender.

            Once cooking time is complete, add in 1.5 cups of shredded cheddar cheese, stirring well until melted and creamy.

              If desired, swirl in the sour cream for added creaminess. Adjust seasonings as necessary.

                Serve hot, garnished with the remaining cheddar cheese and sliced green onions on top.

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

                    - Presentation Tips: Serve in bowls with extra cheese on top and a sprinkle of green onions for a pop of color. Pair with crusty bread for dipping!