Description
Indulge in the hearty flavors of Crock Pot Cheddar Chili Mac, where creamy cheddar cheese meets zesty chili and tender macaroni. This one-pot wonder is perfect for busy weeknights or cozy gatherings, simmering to perfection in your slow cooker. With every scoop, you’ll experience a delightful blend of flavors that satisfies both hunger and soul. Gather your loved ones and enjoy a meal that promises laughter, warmth, and second helpings!
Ingredients
Scale
- 2 cups elbow macaroni
- 1 lb lean ground beef or turkey
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 1 can (15 oz) kidney beans, rinsed
- 2 cups shredded cheddar cheese
- 1 medium onion, chopped
- 2 tsp chili powder
- 1 tsp garlic powder
- 3 cups low-sodium beef broth
- Sour cream for topping (optional)
Instructions
- Prep your ingredients: Brown the ground beef or turkey in a skillet over medium heat; drain excess fat.
- Combine everything: In your crock pot, mix cooked meat, macaroni, diced tomatoes (with juice), kidney beans, onion, cheddar cheese, chili powder, garlic powder, and beef broth until well combined.
- Cook: Cover and set the crock pot on low for 4-6 hours or high for 2-3 hours.
- Add cheese: About 30 minutes before serving, stir in an additional cup of shredded cheddar cheese until melted.
- Serve: Dish out into bowls topped with sour cream if desired.
- Prep Time: 15 minutes
- Cook Time: 4–6 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 450
- Sugar: 5g
- Sodium: 750mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 70mg
Keywords: For a vegetarian version, replace meat with lentils or additional beans. Feel free to add black beans or spinach for an extra nutritional boost. Store leftovers in an airtight container for up to three days; reheat gently.