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To make this tasty dish, gather these main ingredients: - 1 lb ground beef - 1 medium onion, diced - 2 cloves garlic, minced - 1 bell pepper, chopped - 2 cans (15 oz each) kidney beans, drained and rinsed - 1 can (28 oz) diced tomatoes with green chilies - 2 tablespoons chili powder - 1 teaspoon cumin - 1 teaspoon paprika - Salt and pepper to taste - 2 cups beef broth - 2 cups elbow macaroni - 2 cups shredded cheddar cheese These ingredients blend together to create a hearty meal. The ground beef adds protein, while beans and tomatoes enrich the flavors. You can add these optional ingredients for extra flavor: - 1 cup sour cream - Fresh cilantro for garnish Sour cream adds creaminess, while cilantro gives a fresh pop. Feel free to skip these if you prefer a simpler dish. Before you start, make sure you have these tools: - Large skillet - Slow cooker - Wooden spoon or spatula - Measuring cups and spoons Having the right tools will help you cook with ease. A large skillet is key for browning the beef, while the slow cooker does the heavy lifting. Start by browning 1 pound of ground beef in a large skillet. Keep the heat at medium. This step usually takes about 5-7 minutes. Once the beef is brown, drain any extra fat. Next, add 1 medium diced onion, 2 minced garlic cloves, and 1 chopped bell pepper to the skillet. Sauté these veggies for 3-4 minutes until they soften. This mix adds great flavor to your chili mac. After your beef and veggies are ready, transfer them to the slow cooker. Then, add 2 cans of kidney beans, drained and rinsed. Pour in 1 can of diced tomatoes with green chilies. Sprinkle in 2 tablespoons of chili powder, 1 teaspoon of cumin, and 1 teaspoon of paprika. Don’t forget to add salt and pepper to taste. Finally, pour in 2 cups of beef broth. Stir everything well to combine all the flavors. Cover the slow cooker and set it to cook on low for 4-6 hours or on high for 2-3 hours. About 30 minutes before you want to serve, add 2 cups of elbow macaroni to the slow cooker. Cover it again and let it cook until the pasta is tender. Once everything is done, stir in 1.5 cups of shredded cheddar cheese until it melts and mixes in well. Taste your chili mac and adjust the seasoning with salt and pepper if needed. Serve it hot, with more cheese on top, a dollop of sour cream, and fresh cilantro if you like. To boost flavor, use fresh herbs. Cilantro adds a nice touch. You can also add a splash of lime juice for brightness. For more heat, toss in some chopped jalapeños. Experiment with spices like smoked paprika or cayenne pepper for depth. For a creamy texture, mix in cheese at the end. Stir it in slowly to melt. If your chili mac seems too thick, add more broth before serving. If it’s too watery, let it cook a bit longer. The right texture makes every bite enjoyable. Not all slow cookers cook the same. If yours runs hot, check the chili mac at 2 hours on high. On low, you might need 5 hours. Always taste before serving. Adjust the timing based on how your cooker works. This way, you ensure perfect results every time. {{image_2}} If you want a meatless dish, you can easily switch it up. Start by using 2 cans of black beans or pinto beans instead of ground beef. You can also add extra vegetables, like zucchini or corn, for more flavor. Just sauté them with the onion and bell pepper. This way, you keep the taste rich and hearty. The chili flavor comes from the spices, so don't skip those. Cheese makes this dish creamy and tasty. While I love cheddar, you can try other types too. Monterey Jack adds a mild taste, while pepper jack brings a little spice. For a rich flavor, go with gouda. You can mix different cheeses for a unique twist. Just remember to add cheese near the end for that melty goodness. If you like some heat, spice it up a notch! Use spicy diced tomatoes instead of regular ones. Add chopped jalapeños or a dash of hot sauce to the mix. If you want more heat, sprinkle in some cayenne pepper or crushed red pepper flakes. Adjust the spice to match your taste. This version will warm you up on chilly days! To keep your chili mac fresh, let it cool first. Use airtight containers for storage. This method helps keep flavors intact. Store it in the fridge for up to three days. Label your containers with the date to track freshness. If you want to enjoy it later, freezing is an option. When you're ready to eat, reheating is easy. You can use a microwave or stovetop. If using the microwave, place the chili mac in a bowl. Heat it for one to two minutes, stirring halfway. If you prefer the stovetop, add a splash of broth. Heat it on low, stirring often, until warm. Freezing your chili mac is a great way to save it. Portion it into single-serving containers. Ensure the containers are freezer-safe. Label them with the date, so you know when to eat them. Chili mac can last up to three months in the freezer. To reheat, let it thaw overnight in the fridge. Then, follow the reheating instructions above. Yes, you can! To make this chili mac meatless, swap the ground beef for a plant-based option. You can use lentils or black beans for protein. You might add more beans, like pinto or cannellini, for texture. Just follow the same steps as the original recipe. This way, you still get a hearty and tasty dish that everyone will love. To make this dish gluten-free, use gluten-free elbow macaroni. Many brands offer this option, and they taste great. Check the labels to be sure of gluten-free ingredients. You can also use rice or quinoa instead of pasta. Just adjust the cooking time based on what you use. This helps keep the meal safe for those with gluten sensitivities. If you don’t have elbow macaroni, use any pasta shape you like! Shells, penne, or fusilli work well too. Just ensure the cooking time is similar to elbow macaroni. You can even use zucchini noodles for a lower-carb option. Simply slice the zucchini thinly and stir it in later in the cooking process. This gives a fresh twist to the classic dish. This blog post shared how to make slow cooker beef chili mac. We covered main and optional ingredients, tools needed, and clear, step-by-step instructions. I offered tips to boost flavor and texture, along with variations like vegetarian and spicy options. Finally, we looked at storage and reheating. Now you can enjoy this easy, tasty dish anytime. Experiment with flavors that fit your taste and enjoy!

Slow Cooker Beef Chili Mac with Cheese

Indulge in a comforting bowl of Cheesy Slow Cooker Beef Chili Mac that's perfect for any day! This easy recipe combines ground beef, kidney beans, and elbow macaroni simmered to perfection with rich spices and topped with gooey cheddar cheese. It's a family favorite that you can set and forget! Click through to discover the full recipe and enjoy a delicious meal tonight. #SlowCookerRecipes #ChiliMac #ComfortFood #EasyDinner
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Ingredients
  

1 lb ground beef

1 medium onion, diced

2 cloves garlic, minced

1 bell pepper (any color), chopped

2 cans (15 oz each) kidney beans, drained and rinsed

1 can (28 oz) diced tomatoes with green chilies

2 tablespoons chili powder

1 teaspoon cumin

1 teaspoon paprika

Salt and pepper to taste

2 cups beef broth

2 cups elbow macaroni

2 cups shredded cheddar cheese

1 cup sour cream (optional for serving)

Fresh cilantro for garnish (optional)

Instructions
 

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

    Add the diced onion, garlic, and bell pepper to the skillet. Sauté for an additional 3-4 minutes until the vegetables soften.

      Transfer the beef and vegetable mixture to the slow cooker.

        Add the kidney beans, diced tomatoes with green chilies, chili powder, cumin, paprika, and beef broth into the slow cooker. Stir well to combine.

          Cover the slow cooker and cook on low for 4-6 hours or on high for 2-3 hours.

            About 30 minutes before serving, stir in the elbow macaroni. Cover and let cook for the remaining time until the pasta is tender.

              Once done, stir in 1.5 cups of shredded cheddar cheese until melted and well incorporated.

                Taste and adjust seasoning with salt and pepper.

                  Serve hot, with the remaining cheese sprinkled on top. Add a dollop of sour cream and garnish with fresh cilantro if desired.

                    Prep Time, Total Time, Servings: 15 min | 6 hrs | 6 servings