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- 1 pound ground beef or turkey - 3 cups elbow macaroni - 2 cups shredded sharp cheddar cheese - 1 cup shredded mozzarella cheese - 1 medium onion, diced - 1 bell pepper, diced - 2 cloves garlic, minced - 1 can (15 oz) kidney beans, drained - 1 can (15 oz) black beans, drained - 1 can (14.5 oz) diced tomatoes with green chilies - 1 can (15 oz) tomato sauce - 3 cups chicken or vegetable broth - 2 tablespoons chili powder - 1 teaspoon ground cumin - Salt and freshly ground black pepper to taste When I create my Slow Cooker Cheesy Chili Mac, I focus on fresh, delicious ingredients. The ground beef or turkey is the star of the show. It gives a hearty base. I like to use elbow macaroni because it holds the sauce well. The blend of sharp cheddar and mozzarella makes it creamy and cheesy. Next, I add vegetables for flavor and color. Diced onion and bell pepper bring sweetness. Minced garlic adds a nice kick. These fresh veggies make the dish colorful and bright. For canned goods, I use kidney and black beans to add protein and fiber. They also help make the meal filling. Diced tomatoes with green chilies give it a slight heat. Tomato sauce and broth tie everything together, creating a rich sauce. The spices I use, like chili powder and cumin, add warmth and depth. Salt and pepper round out the flavors. With these ingredients, my Slow Cooker Cheesy Chili Mac becomes the perfect comfort meal. First, you want to brown the ground beef or turkey. Heat a large skillet over medium heat. Add the meat and cook until it turns brown. Use a spatula to break it into small pieces. Next, add the diced onion and bell pepper. Stir these in and cook for about 4 to 5 minutes. This helps the veggies soften. Finally, add the minced garlic and let it sauté for 2 minutes until it smells great. Now, it’s time to transfer the meat and vegetable mix to your slow cooker. Make sure to scrape all the bits from the skillet. Add in the drained kidney beans and black beans. Then, pour in the diced tomatoes with their juices and the tomato sauce. This will add moisture and flavor. Next, sprinkle in the chili powder, ground cumin, salt, and pepper. Stir everything well to coat the ingredients evenly. Pour in the chicken or vegetable broth and mix until there are no dry spots. Cover your slow cooker with the lid. Cook on low for about 5 to 6 hours. This gives the flavors time to blend. After that, add in the uncooked elbow macaroni. Cover it again and cook for another 30 to 40 minutes. You want the pasta to be tender. When it's ready, slowly stir in the shredded cheddar and mozzarella cheese. Keep stirring until the cheese melts into a creamy mix. If you like, you can stir in some sour cream for extra creaminess. To boost the taste of your chili mac, I suggest using fresh spices. Add a pinch of smoked paprika for depth. If you like heat, add cayenne pepper to the mix. Always brown the meat well. This adds a rich, savory flavor. Cook it until it’s fully browned. This step takes about 5 to 7 minutes. For a creamier dish, sour cream works wonders. Stir in ½ cup right before serving. This will give your chili mac a rich, smooth texture. When melting cheese, add it gradually. Stir continuously to help it blend evenly. The heat from the dish will help it melt perfectly. Serve the chili mac in bright bowls for a fun look. Top with extra cheese and fresh green onions. These add color and crunch. You can also sprinkle cilantro for a fresh taste. Pair it with crispy tortilla chips for a tasty side. The chips add a fun crunch that everyone will love. {{image_4}} If you want a vegetarian version of this dish, you can skip the meat. Use more beans and veggies instead. Try these options: - 1 can (15 oz) chickpeas, drained and rinsed - 1 cup corn (canned or frozen) - 1 cup diced zucchini or mushrooms Mix the beans and veggies into the slow cooker. They will add texture and flavor. You can also add more spices to boost the taste. Cheese makes this meal creamy and rich. You can switch up the cheese for fun flavors. Consider these options: - Pepper jack for a spicy kick - Gouda for a smoky taste - Cream cheese for extra creaminess If you need a dairy-free option, try vegan cheese. It melts well and keeps the dish creamy. Just ensure it has a good flavor to complement the chili. Want more heat? You can easily adjust the spice level. Add more chili powder or throw in sliced jalapeños. Here are some ideas: - 1 extra tablespoon of chili powder - 1-2 chopped jalapeños, seeds removed If you prefer a milder dish, reduce the chili powder. You can also add some sour cream on top to cool it down. This makes it family-friendly and tasty for everyone. To store leftovers, let the chili mac cool to room temperature. Then, transfer it to an airtight container. Place it in the fridge. It will stay fresh for up to four days. Make sure to label the container with the date. This helps you track its freshness. You can freeze this cheesy chili mac for up to three months. Use a freezer-safe container. Leave some space at the top, as the dish may expand. For best results, freeze it as soon as it cools. To thaw, move it to the fridge overnight. This allows it to thaw slowly and safely. When you're ready to enjoy it again, use the stovetop or microwave. For the stovetop, heat in a pot over low heat. Stir often to keep it from sticking. If using the microwave, place it in a microwave-safe bowl. Heat in short bursts, stirring in between. This helps keep the texture creamy and delicious. Yes, you can! You can prep the ingredients ahead of time. Chop the veggies and store them in the fridge. You can also brown the meat the day before. Once cooked, let it cool, then store it in a sealed container. For the best taste, use it within three days. Just reheat before serving. Absolutely! For gluten-free elbow macaroni, use any gluten-free pasta shape you like. Look for brands made from rice, corn, or lentils. Just make sure to check the cooking time. Some gluten-free pastas cook faster. You want them to stay firm and not mushy. If you need more servings, just double the ingredients. For example, use two pounds of ground meat and six cups of macaroni. If you want fewer servings, you can halve the ingredients. Remember to adjust the cooking time if needed. Keep an eye on it to make sure everything cooks well. This recipe combines easy ingredients and steps for a delicious meal. You can enjoy the warmth of ground beef or turkey, tasty veggies, and rich cheese all made simply in a slow cooker. Whether you want to spice it up or make it vegetarian, this dish suits everyone. Don’t forget the storage tips to keep leftovers fresh! With these great ideas, you can create meals your family will love. Give this recipe a try, and make it your own!

Slow Cooker Cheesy Chili Mac

Indulge in a comforting bowl of Slow Cooker Cheesy Chili Mac that's perfect for any family dinner! Featuring a delicious mix of ground beef, beans, tomatoes, and plenty of gooey cheese, this recipe is easy to prepare and packed with flavor. With just a few simple ingredients, you can create a hearty meal in your slow cooker that everyone will love. Click through to discover the full recipe and elevate your dinner tonight!
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Ingredients
  

1 pound ground beef (or substitute with ground turkey for a lighter option)

1 medium onion, diced

1 bell pepper, diced (any color you prefer)

2 cloves garlic, minced

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 (15 oz) tomato sauce

2 tablespoons chili powder

1 teaspoon ground cumin

Salt and freshly ground black pepper to taste

3 cups elbow macaroni (uncooked)

3 cups chicken or vegetable broth

2 cups shredded sharp cheddar cheese

1 cup shredded mozzarella cheese

½ cup sour cream (optional, for extra creaminess)

Instructions
 

Brown the Meat: In a large skillet over medium heat, add the ground beef (or turkey) and cook until browned, breaking it apart with a spatula. Once browned, stir in the diced onion and bell pepper. Cook for an additional 4-5 minutes, until the vegetables are softened. Add the minced garlic and sauté for another 2 minutes until fragrant.

    Combine Ingredients: Transfer the browned meat and vegetable mixture into your slow cooker. To this, add the drained kidney beans, black beans, diced tomatoes (with their juices), and tomato sauce.

      Season the Mixture: Sprinkle the chili powder, ground cumin, and a generous pinch of salt and pepper over the mixture. Stir well to ensure all ingredients are evenly coated with the spices.

        Add Broth: Pour in the chicken or vegetable broth and mix everything thoroughly, ensuring there are no dry pockets of ingredients.

          Slow Cook: Cover the slow cooker with the lid and cook on the low setting for 5 to 6 hours, allowing the flavors to meld beautifully.

            Incorporate Pasta: After the slow cooking duration, stir in the uncooked elbow macaroni. Cover the slow cooker again and cook for an additional 30 to 40 minutes, or until the pasta is cooked al dente.

              Melt the Cheese: Once the pasta is tender, gradually add the shredded sharp cheddar and mozzarella cheese. Stir continuously until the cheeses have melted into the mixture, creating a creamy and cheesy consistency.

                Optional Creaminess: If desired, stir in the sour cream at this stage for an ultra-creamy texture, mixing until fully integrated.

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

                    - Presentation Tips: Serve the cheesy chili mac in individual bowls, topped with a sprinkle of extra shredded cheese. Garnish with fresh cilantro or sliced green onions for a pop of color. Include a side of crispy tortilla chips for a delightful crunch that complements the creamy pasta!