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Crock Pot Cheddar Chili Mac

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This Crock Pot Cheddar Chili Mac is a hearty, family-friendly comfort meal combining seasoned ground beef, tender macaroni, mild chili beans, tomatoes with green chiles, and plenty of melted cheddar cheese. With simple pantry ingredients and bold chili flavor, this easy slow cooker-inspired dinner is perfect for busy weeknights. The macaroni is cooked separately and stirred in near the end to help keep it tender instead of mushy.

Ingredients

For the Cheddar Chili Mac

  • 1 pound lean ground beef, browned and drained
  • 1 cup uncooked macaroni, cooked al dente according to package directions
  • 1 can (15 ounces) mild chili beans, undrained
  • 1 can (10.5 ounces) diced tomatoes with green chiles, drained
  • 1 1/2 teaspoons chili powder
  • 1 teaspoon garlic salt
  • 1 cup shredded cheddar cheese

Instructions

  1. Brown the beef: In a skillet over medium-high heat, cook the ground beef, breaking it into small crumbles, until fully browned. Drain excess grease.
  2. Combine the chili ingredients: Transfer the cooked beef to the slow cooker. Add the undrained chili beans, drained diced tomatoes with green chiles, chili powder, and garlic salt. Stir to combine.
  3. Slow cook: Cover and cook on LOW for 2–3 hours or HIGH for 1–1 1/2 hours, until the mixture is hot and the flavors have blended. Since the beef is already cooked, avoid cooking longer than necessary.
  4. Cook the macaroni: Near the end of the cooking time, boil the macaroni in a separate pot according to the package directions until al dente. Drain well.
  5. Add the pasta and cheese: Stir the cooked macaroni into the chili mixture. Sprinkle in the shredded cheddar cheese and stir until melted and evenly distributed. Cover for 5–10 minutes if needed to help the cheese melt.
  6. Serve: Spoon the cheesy chili mac into bowls and serve hot. Add extra shredded cheddar or sliced green onions if desired.

Notes

  • Cook the pasta separately: Adding cooked macaroni near the end helps prevent it from becoming overly soft during slow cooking.
  • Drain the beef: Removing excess grease helps keep the finished chili mac from becoming oily.
  • Adjust the spice: Use mild tomatoes with green chiles for a gentler flavor, or add extra chili powder or cayenne for more heat.
  • Cheese tip: Shred cheddar from a block when possible for a smoother melt.
  • Consistency: If the mixture seems too thick, stir in a small splash of beef broth or water.
  • Storage: Refrigerate leftovers in an airtight container for up to 3–4 days. Reheat with a splash of water or broth to loosen the sauce.
  • Food safety: Cook ground beef to an internal temperature of 160°F (71°C). Reheat leftovers to 165°F (74°C).
  • Nutrition: Nutritional values are estimates and may vary by ingredient brand.

Find it online: https://ayoubrecipe.com/crock-pot-cheddar-chili-mac/