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- 2 cups elbow macaroni - 1 lb ground turkey or ground beef - 1 can (15 oz) black beans, rinsed and drained - 1 can (15 oz) kidney beans, rinsed and drained These main ingredients form the heart of your chili mac and cheese. The elbow macaroni provides a fun shape and a base to soak up flavors. Ground turkey or beef adds protein and richness. Black beans and kidney beans bump up the fiber and give extra texture. - 1 can (15 oz) diced tomatoes with green chilies - 1 can (15 oz) tomato sauce - 2 cups beef broth or vegetable broth - 1 tablespoon chili powder - 1 teaspoon ground cumin - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon smoked paprika Using pantry staples makes this dish easy to prepare. The diced tomatoes with green chilies give a zesty kick. Tomato sauce adds depth, while broth keeps everything moist. The spices bring warmth and flavor, creating a balanced chili taste. - 1 cup shredded sharp cheddar cheese - 1 cup shredded mozzarella cheese - Fresh cilantro leaves, for garnishing Cheese is what makes this dish creamy and indulgent. Sharp cheddar packs a punch, while mozzarella adds stretch. Garnishing with fresh cilantro gives a pop of color and freshness, enhancing the overall dish. These ingredients work together to create a comforting bowl of chili mac and cheese that warms both the heart and belly. First, I cook the ground turkey or beef. I heat a skillet over medium heat. Then, I add the meat and break it apart with a spatula. I cook it until it turns brown and is fully cooked, about 7 to 10 minutes. Next, I drain any excess fat from the skillet. After that, I transfer the browned meat to the slow cooker. In the slow cooker, I add the ingredients. I start with 2 cups of elbow macaroni. Then, I add the black beans and kidney beans. I make sure to rinse and drain them first. After that, I mix in the diced tomatoes with their juice and the tomato sauce. Finally, I pour in 2 cups of beef or vegetable broth. Next, I season the dish. I sprinkle in 1 tablespoon of chili powder, 1 teaspoon of ground cumin, and 1 teaspoon each of garlic powder and onion powder. I also add 1 teaspoon of smoked paprika and a pinch of salt and black pepper. Then, I stir everything well to mix the spices evenly. Now, I cover the slow cooker with its lid. I can cook on high for 2 to 3 hours or on low for 4 to 5 hours. I check for tenderness about 30 minutes before the end. The macaroni should be soft but not mushy. About 30 minutes before serving, I add the cheese. I carefully stir in 1 cup of shredded sharp cheddar and 1 cup of shredded mozzarella. I mix thoroughly to ensure the cheeses melt and create that creamy texture. When cooking is done, I taste the chili mac for seasoning. If needed, I adjust with more salt and black pepper. To serve, I ladle the chili mac into bowls. I love garnishing each bowl with fresh cilantro leaves for color and flavor. To get the best flavor, cook your meat well. Brown it fully before adding it to the slow cooker. This step adds depth to your dish. Always taste your chili mac before serving. This way, you can adjust the salt and pepper to your liking. For spice lovers, consider adding jalapeños or hot sauce to kick things up a notch. You can also reduce the chili powder for a milder taste. Cleaning your slow cooker is simple. After it cools, wash the pot with warm, soapy water. Avoid using steel wool; it can scratch the surface. For leftovers, store them in an airtight container. This keeps your chili mac fresh in the fridge. If you want to keep it longer, freeze it in portions. Just thaw it in the fridge overnight before reheating. Want to elevate your chili mac? Try adding bell peppers or corn for extra sweetness. You can also mix in spices like oregano or thyme for a unique twist. Pair your chili mac with crusty bread or cornbread for a complete meal. A side salad can add a refreshing crunch to balance the creamy dish. Enjoy experimenting with flavors to make this dish your own! {{image_4}} You can make this chili mac meat-free. Just swap the ground turkey or beef for meat alternatives like tempeh or plant-based crumbles. These options provide great flavor and texture. You can also boost protein by adding more beans or lentils. Black beans and kidney beans work well and add a hearty feel. If you want to add more color, consider using chickpeas as a tasty addition. Cheese lovers can have fun with different combinations. Try using pepper jack for a spicy kick or gouda for a smoky flavor. If you're looking for dairy-free options, there are many great choices today. Look for dairy-free cheddar or mozzarella at your local store. These options melt nicely, making the dish creamy while keeping it plant-based. Toppings can take this dish to the next level. Try adding jalapeños for heat or sour cream for creaminess. Avocados add a nice creaminess and fresh taste. If you want to sneak in some veggies, bell peppers or corn can work wonders. These add texture and sweetness to your chili mac. Explore these variations to find your favorite combination! To store leftover chili mac, let it cool first. Then, place it in an airtight container. This keeps it fresh in the fridge for up to four days. If you want to keep it longer, freeze it. Use freezer-safe bags or containers. Make sure to remove as much air as possible. Label the bags with the date. This way, you’ll remember when you made it. When it’s time to eat the leftovers, you can reheat them in a few ways. The microwave is quick; just make sure to stir it halfway through. You can also use a pot on the stove. Add a splash of broth or milk to help keep it creamy. Stir often as it heats. Avoid cooking it too long, or it might dry out. Your chili mac can last up to four days in the fridge. If you freeze it, it can last for about three months. Always check for signs of spoilage. If it smells off or has changed color, it’s best to toss it. Keep your dish safe and tasty! Yes, you can use gluten-free pasta. Some good choices are brown rice pasta, quinoa pasta, or chickpea pasta. These options work well and keep a nice texture in your dish. Just make sure to adjust the cooking time as gluten-free pasta may cook faster. To spice up your chili mac, add diced jalapeños or a splash of hot sauce. You can also increase the chili powder or cumin. For a smoky flavor, try adding chipotle powder. Taste as you go to find the right heat level for you. Yes, you can prep this dish ahead of time. Cook the meat and mix all the ingredients, then store them in your slow cooker base in the fridge. In the morning, just plug it in and let it cook. This way, dinner is ready when you come home. For sides, crusty bread or cornbread pairs great with this dish. A fresh salad adds a nice crunch too. If you want more flavor, serve with pickled jalapeños or sliced avocado. These add extra taste and texture to your meal. Yes, you can cook chili mac on the stove. Start by browning the meat in a pot. Then, add the beans, tomatoes, broth, and spices. Stir in the elbow macaroni and let it simmer until the pasta is tender. Finally, mix in the cheese until it’s melted and creamy. Chili mac is a hearty dish made with elbow macaroni, meat, beans, and cheese. We explored ingredients, cooking techniques, and variations to fit your taste. Remember, your slow cooker is a tool to enhance flavors. With the tips provided, you can elevate your dish, whether you keep it classic or try new twists. Always taste and adjust for your perfect bowl. Enjoy this comforting meal with friends and family, making long-lasting memories around the table. Happy cooking!

Slow Cooker Chili Mac and Cheese

Savor the comfort of Hearty Slow Cooker Chili Mac and Cheese, a delicious blend of creamy pasta, ground turkey or beef, and rich beans, all cooked to perfection in your slow cooker! This easy recipe combines spices and cheeses for a warmly satisfying meal. Perfect for family dinners or cozy nights in, it's sure to become a favorite. Click through now to get the full recipe and bring this hearty dish to your table!
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Ingredients
  

2 cups elbow macaroni

1 lb ground turkey or ground 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 broth or vegetable broth

1 tablespoon chili powder

1 teaspoon ground cumin

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

1 cup shredded sharp cheddar cheese

1 cup shredded mozzarella cheese

Salt and black pepper to taste

Fresh cilantro leaves, for garnishing

Instructions
 

Cook the Meat: In a skillet set over medium heat, add the ground turkey or beef. Cook, stirring frequently, until browned and fully cooked. Drain any excess fat from the skillet and then transfer the browned meat to the slow cooker.

    Combine Ingredients: In the slow cooker, add the elbow macaroni, rinsed black beans, rinsed kidney beans, diced tomatoes with their juice, tomato sauce, and the beef or vegetable broth.

      Season: Sprinkle the chili powder, ground cumin, garlic powder, onion powder, smoked paprika, and a pinch of salt and black pepper over the mixture. Stir well to ensure all ingredients are evenly combined.

        Slow Cook: Cover the slow cooker with its lid. Cook on high for 2 to 3 hours, or on low for 4 to 5 hours, until the macaroni is tender and the flavors have melded beautifully.

          Add Cheese: About 30 minutes before serving, carefully stir in the shredded cheddar and mozzarella cheeses. Mix thoroughly until the cheese is fully melted and the dish is creamy.

            Taste and Adjust: Once the cooking time is complete, taste the chili mac for seasoning. Adjust with additional salt and black pepper if desired.

              Serve and Garnish: Ladle the creamy chili mac and cheese into bowls and garnish each serving with fresh cilantro leaves for a pop of color and flavor.

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

                  - Serving Suggestion: For an added touch, consider serving with crusty bread or cornbread on the side for a complete meal.