There’s something magical about comfort food, isn’t there? It wraps you in warmth and nostalgia, reminding you of cozy family dinners and laughter around the table. One dish that always brings a smile to my face is Slow Cooker Chili Mac. This delightful combination of hearty chili and creamy macaroni is not just a meal; it’s a hug in a bowl. I remember the first time I made it for my family. The aroma filled the house, and my kids couldn’t wait to dig in. They still ask for it on chilly nights, and honestly, who can blame them?
What I love most about this recipe is its simplicity. With just a few ingredients and minimal prep time, you can set it and forget it. The slow cooker does all the heavy lifting, allowing the flavors to meld beautifully while you go about your day. Whether you’re feeding a crowd or just looking for a comforting weeknight dinner, Slow Cooker Chili Mac is the answer. Trust me, once you try it, it will become a staple in your home, just like it has in mine!
Ingredients List
1 pound ground beef or turkey, browned and drained
1 medium onion, chopped
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, undrained
1 can (8 oz) tomato sauce
2 cups beef or vegetable broth
2 tablespoons chili powder
1 teaspoon cumin
Salt and pepper to taste
2 cups elbow macaroni, uncooked
2 cups shredded cheddar cheese
Fresh cilantro or parsley, chopped (for garnish)
How to Prepare *Slow Cooker Chili Mac*
Step 1: Brown the Meat
Start by heating a skillet over medium heat. Add your ground beef or turkey, breaking it apart with a spatula. Cook until it’s browned and no longer pink, which usually takes about 5-7 minutes. This step is crucial because it adds flavor to the dish. Once cooked, drain any excess fat to keep your chili mac from being greasy. Then, toss in the chopped onion and minced garlic, cooking for another 3-4 minutes until the onion turns translucent. The aroma will be irresistible!
Step 2: Combine Ingredients in Slow Cooker
Now, transfer the meat mixture into your slow cooker. This is where the magic happens! Add the kidney beans, black beans, diced tomatoes (with their juices), tomato sauce, and broth. Sprinkle in the chili powder, cumin, salt, and pepper. Give everything a good stir to ensure all the ingredients are well combined. This step is key to achieving that rich, hearty flavor throughout your *Slow Cooker Chili Mac*.
Step 3: Cook in Slow Cooker
Cover your slow cooker and set it to cook. If you’re short on time, you can set it to high for 3-4 hours. If you have the luxury of time, the low setting for 6-8 hours works wonders. Just make sure to keep the lid on during cooking; this helps the flavors meld beautifully and keeps everything nice and moist.
Step 4: Add Macaroni
About 30 minutes before you’re ready to serve, it’s time to add the elbow macaroni. Stir it into the chili mixture, cover the slow cooker again, and let it cook until the pasta is tender. This usually takes around 30 minutes. Keep an eye on it, as you want the macaroni to be perfectly cooked, not mushy!
Step 5: Finish with Cheese
Once the macaroni is tender, it’s time for the best part—cheese! Stir in the shredded cheddar cheese until it melts and becomes creamy. This step transforms your chili mac into a cheesy delight that everyone will love. Make sure to mix it well so every bite is packed with cheesy goodness.
Step 6: Serve
Now that your *Slow Cooker Chili Mac* is ready, ladle it into bowls. For a fresh touch, garnish with chopped cilantro or parsley. This dish is perfect for cozy family dinners or casual gatherings. Enjoy every cheesy, hearty bite, and watch as it becomes a favorite in your home, just like it is in mine!
Why You’ll Love This Recipe
Quick Preparation: With just 15 minutes of prep time, you can set it and forget it!
Hearty and Filling: This dish is packed with protein and fiber, making it a satisfying meal.
Family-Friendly: Kids and adults alike will love the cheesy goodness and comforting flavors.
Easy Cleanup: Cooking in a slow cooker means fewer pots and pans to wash afterward.
Versatile: You can easily customize it with your favorite beans or spices for a personal touch.
Tips for Success
To make your *Slow Cooker Chili Mac* truly shine, here are some tips I’ve gathered from my own kitchen adventures:
Meat Choices: While ground beef is classic, feel free to swap it for ground turkey or even a plant-based meat alternative for a lighter option.
Beans Galore: Don’t hesitate to mix and match beans! Black beans, pinto beans, or even chickpeas can add unique flavors and textures.
Spice It Up: If you like a kick, add some diced jalapeños or a dash of cayenne pepper. Adjust the chili powder to suit your heat preference.
Cheese Variations: Experiment with different cheeses! Monterey Jack or pepper jack can add a fun twist to the classic cheddar.
Seasoning Adjustments: Always taste before serving. You might want to add a pinch more salt or a splash of hot sauce for extra flavor.
Make-Ahead Friendly: This dish is perfect for meal prep. You can assemble everything the night before and just pop it in the slow cooker in the morning.
With these tips, you’ll be well on your way to creating a *Slow Cooker Chili Mac* that’s not just good, but unforgettable!
Nutritional Information
When it comes to comfort food, knowing what you’re serving is just as important as the taste. Here’s the estimated nutritional breakdown for one bowl of *Slow Cooker Chili Mac*:
Calories: 450
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Cholesterol: 70mg
Sodium: 800mg
Carbohydrates: 50g
Fiber: 10g
Sugar: 5g
Protein: 25g
These values are estimates and can vary based on the specific ingredients you use. For instance, opting for low-sodium broth or reducing the cheese can help lower the sodium and fat content. Enjoy your delicious meal while keeping an eye on your nutritional goals!
FAQ Section
Can I use a different type of meat?
Absolutely! While I often use ground beef for my *Slow Cooker Chili Mac*, ground turkey is a fantastic alternative if you’re looking for a leaner option. You can even go vegetarian by using plant-based meat substitutes or simply omitting the meat altogether. Just make sure to adjust the seasoning to keep the flavors robust!
How can I make this recipe healthier?
There are several easy ways to lighten up your *Slow Cooker Chili Mac*. Start by using low-sodium broth to cut down on salt. You can also reduce the amount of cheese or opt for a lower-fat cheese variety. Adding more vegetables, like bell peppers or zucchini, can boost the nutrition without sacrificing flavor. These small changes can make a big difference!
Can I freeze leftovers?
Yes, you can definitely freeze leftovers! Allow your *Slow Cooker Chili Mac* to cool completely before transferring it to an airtight container. It can be stored in the freezer for up to three months. When you’re ready to enjoy it again, simply thaw it in the refrigerator overnight and reheat on the stove or in the microwave until heated through. This makes for a quick and easy meal later on!
Storage & Reheating Instructions
Storing your *Slow Cooker Chili Mac* is simple and ensures you can enjoy it later. Once the dish has cooled, transfer any leftovers into airtight containers. Make sure to leave some space at the top, as the chili may expand when frozen. You can store it in the refrigerator for up to 3-4 days or freeze it for up to three months.
When you’re ready to enjoy your leftovers, thaw them in the refrigerator overnight if frozen. For reheating, you can use the microwave or stovetop. If using the microwave, heat in short intervals, stirring in between, until warmed through. On the stovetop, gently reheat over low heat, adding a splash of broth or water if it seems too thick. Enjoy your comforting meal again!
Slow Cooker Chili Mac is a cheesy comfort food that combines chili and macaroni for a hearty meal.
Ingredients
Scale
1 pound ground beef or turkey
1 medium onion, chopped
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, undrained
1 can (8 oz) tomato sauce
2 cups beef or vegetable broth
2 tablespoons chili powder
1 teaspoon cumin
Salt and pepper to taste
2 cups elbow macaroni
2 cups shredded cheddar cheese
Fresh cilantro or parsley, chopped (for garnish)
Instructions
BROWN THE MEAT: In a skillet over medium heat, brown the ground beef or turkey until fully cooked. Drain excess fat if necessary. Add the chopped onion and minced garlic, cooking until the onion is translucent, about 3-4 minutes.
COMBINE INGREDIENTS IN SLOW COOKER: Transfer the cooked meat mixture to the slow cooker. Add the kidney beans, black beans, diced tomatoes, tomato sauce, beef or vegetable broth, chili powder, cumin, salt, and pepper. Stir well to combine.
COOK IN SLOW COOKER: Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
ADD MACARONI: About 30 minutes before serving, stir in the elbow macaroni. Cover and continue to cook until the pasta is tender.
FINISH WITH CHEESE: Once the macaroni is cooked, stir in the shredded cheddar cheese until melted and well combined.
SERVE: Ladle the chili mac into bowls and garnish with fresh cilantro or parsley if desired.
