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- 1 pound ground beef or turkey - 1 can (15 oz) kidney beans, rinsed and drained - 1 can (15 oz) black beans, rinsed and drained - 1 can (14.5 oz) diced tomatoes with green chilies - 1 can (6 oz) tomato paste - 2 cups beef or vegetable broth - 1 cup elbow macaroni For the heart of this dish, the main ingredients are key. I often choose ground beef or turkey for a hearty base. Both options give great flavor. Then, I add kidney beans and black beans for extra protein and fiber. They make the chili mac filling and satisfying. Diced tomatoes add a juicy touch, while tomato paste thickens the mix. Finally, broth brings everything together, and elbow macaroni provides that comforting texture. - 1 tablespoon chili powder - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and pepper to taste To boost flavor, I rely on spices. Chili powder is a must for warmth. Ground cumin adds earthiness, while smoked paprika gives a hint of smoke. Garlic powder and onion powder add depth and sweetness. I adjust salt and pepper to bring all these flavors to life. - 1 cup shredded sharp cheddar cheese - 1/2 cup sour cream (for serving) - Green onions, sliced (for garnish) Once cooked, I love to top the chili mac with shredded sharp cheddar cheese. It melts beautifully, adding richness. A dollop of sour cream cools the heat and adds creaminess. Sliced green onions not only add color but also a fresh crunch. Together, these garnishes create a dish that looks as good as it tastes. Start by browning 1 pound of ground beef or turkey in a skillet. Use medium heat to cook until it is no longer pink. This will take about 5 to 7 minutes. Season it with salt and pepper for extra flavor. If there's any fat left, drain it from the skillet. Once cooked, transfer the meat to your slow cooker. This step gives your chili mac a hearty base. Now, add the good stuff! Into the slow cooker, put: - 1 can (15 oz) kidney beans, rinsed and drained - 1 can (15 oz) black beans, rinsed and drained - 1 can (14.5 oz) diced tomatoes with green chilies - 1 can (6 oz) tomato paste - 2 cups beef or vegetable broth Stir these ingredients well. This creates a rich, flavorful mixture. Next, mix in 1 cup of elbow macaroni along with: - 1 tablespoon chili powder - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - 1 teaspoon garlic powder - 1 teaspoon onion powder Make sure everything combines evenly. This ensures every bite is packed with flavor! Cover your slow cooker with its lid. Set it to cook on low for 6 to 8 hours or on high for 3 to 4 hours. You want the macaroni to be tender and the chili to be hot. About 15 minutes before serving, add 1 cup of shredded sharp cheddar cheese. Stir gently until the cheese melts. This makes the dish creamy and rich. Don’t forget to taste and adjust the seasonings with salt and pepper as needed. Serve your loaded chili mac hot. Top it with sour cream and sliced green onions for a fresh touch. Enjoy this comforting meal! To make your chili mac even better, tweak the spices. You can add more chili powder if you love heat. A pinch of cayenne pepper or red pepper flakes also works well. These will give it a nice kick. Adding a splash of hot sauce at the end can really elevate your dish. If you want it smoky, try more smoked paprika. Mix and match until you find your best flavor. If you want to switch things up, use ground chicken or a plant-based meat. Both options taste great and keep the dish light. For perfect macaroni, add it halfway through cooking. This way, it won't get too soft. Stir gently when you add it to the pot. Pair your chili mac with a fresh salad or some cornbread. These sides add nice texture and flavor. For leftovers, try topping a baked potato with chili mac. It’s a fun twist! You can even make chili mac tacos with tortillas. Just scoop it in, and enjoy! {{image_4}} You can easily make a vegetarian version of Slow Cooker Loaded Chili Mac. Just replace the ground beef or turkey with plant-based protein like lentils or veggie crumbles. - For a heartier dish, add these vegetables: - Bell peppers - Zucchini - Corn These options will add color and nutrition. Plus, they taste great! If you love cheese, try different types for a richer flavor. Sharp cheddar is a classic choice, but you can switch it up with: - Pepper jack for a spicy kick - Mozzarella for a creamy texture - Gouda for a smoky flavor Mix in fresh herbs like basil or parsley for a gourmet touch. It will elevate your dish and impress your guests! Want some heat? Add jalapeños or a splash of hot sauce to give it a zesty kick. - You can also try different beans like: - Pinto beans for a creamier texture - White beans for a mild flavor Feel free to mix in barbecue sauce or salsa for a fun twist! These additions will make your chili mac truly unique. To store your leftover Slow Cooker Loaded Chili Mac, let it cool first. Use an airtight container for best results. This keeps the flavors fresh and prevents spills. You can refrigerate it for up to four days. Make sure to label the container with the date. This way, you know when to eat it! Freezing is a great option if you have more than you can eat. To freeze, let the chili mac cool completely. Then, pack it into freezer-safe containers. You can use freezer bags as well. Squeeze out the air to avoid freezer burn. It can last in the freezer for up to three months. When you are ready to eat, thaw it in the fridge overnight. To reheat, use a pot or microwave. Add a splash of broth to keep it moist. This helps keep the flavor and texture. When reheating your leftovers, the stove is the best method. Heat it on low, stirring often. This way, it warms evenly. If using a microwave, heat in short intervals. Stir between each interval to avoid hot spots. To keep the macaroni from getting soggy, don’t overheat. Just warm it enough until it’s hot. You want to enjoy that perfect texture! To make your Slow Cooker Loaded Chili Mac gluten-free, choose gluten-free pasta. Rice pasta or lentil-based pasta works well. You can also replace regular broth with gluten-free broth. Always check labels on canned goods to ensure they are gluten-free. For extra substitutions, use lentils instead of beans for added protein. You can swap the ground meat for a gluten-free meat alternative, like ground turkey or a plant-based option. These changes keep the dish tasty while meeting gluten-free needs. Yes, you can use canned chili in your Slow Cooker Loaded Chili Mac. Canned chili saves time and adds flavor. However, it may have more salt and spices than you want. Consider this when mixing with other ingredients. Adjustments to the recipe include reducing added spices like chili powder. You might want to taste the mixture before adding salt. This ensures the flavors blend well without overwhelming the dish. To adjust the spice level, you can add or reduce chili powder in the mix. Start with a smaller amount if you're unsure. Taste and add more if needed. This way, you control the heat. You can also add jalapeños or hot sauce for an extra kick. For milder flavors, consider adding sour cream while serving. This balances the heat and makes the meal creamy and rich. This blog post outlined how to make a delicious Slow Cooker Loaded Chili Mac. You learned about the key ingredients, tasty spices, and creative garnishes. The step-by-step instructions guided you through each process from browning meat to serving. Tips helped enhance your dish's flavor and showed variations like vegetarian options. Storing and reheating tips ensure your leftovers stay tasty. Enjoy making this comforting meal, and feel free to adapt it to your taste. Happy cooking!

Slow Cooker Loaded Chili Mac

Savor the hearty flavors of this Slow Cooker Loaded Chili Mac recipe that's perfect for cozy nights! With a blend of ground beef, beans, and gooey cheddar, this dish is a family favorite that’s easy to make. Just toss everything in your slow cooker and let it do the work! Ready to create a delicious meal that warms the soul? Click through for the full recipe and tips to make your chili mac a hit at the dinner table!
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Ingredients
  

1 pound ground beef or turkey

1 can (15 oz) kidney beans, rinsed and drained

1 can (15 oz) black beans, rinsed and drained

1 can (14.5 oz) diced tomatoes with green chilies

1 can (6 oz) tomato paste

2 cups beef or vegetable broth

1 cup elbow macaroni

1 tablespoon chili powder

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper to taste

1 cup shredded sharp cheddar cheese

1/2 cup sour cream (for serving)

Green onions, sliced (for garnish)

Instructions
 

In a skillet over medium heat, brown the ground beef or turkey until fully cooked, making sure to season it with salt and pepper for added flavor. If there is excess fat, drain it carefully. Transfer the browned meat to your slow cooker.

    To the slow cooker, add the rinsed and drained kidney beans, black beans, diced tomatoes (with all juices), tomato paste, and broth. Stir well to combine all the ingredients, creating a rich base for your chili mac.

      Next, incorporate the elbow macaroni along with the chili powder, ground cumin, smoked paprika, garlic powder, and onion powder. Mix everything thoroughly to ensure even distribution of spices.

        Cover the slow cooker with its lid and set it to cook on low for 6-8 hours or on high for 3-4 hours, until the macaroni is tender and the chili mixture is heated through.

          Approximately 15 minutes before serving, add the shredded sharp cheddar cheese to the slow cooker. Stir gently until the cheese has melted and is fully integrated into the chili mac mixture.

            Taste the chili mac and adjust seasonings with salt and pepper as necessary to enhance the flavor to your liking.

              Serve the loaded chili mac hot, topped with a generous dollop of sour cream and a sprinkle of sliced green onions for a fresh, vibrant garnish.

                Prep Time: 15 minutes | Total Time: 7 hours | Servings: 6-8

                  - Presentation Tips: For an appealing presentation, serve in deep bowls and add a sprinkle of extra cheese and a few fresh herbs, if desired, before garnishing with sour cream and green onions.