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Crockpot Cheesy Chili Mac

Elina James
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Course Dinner
Cuisine American
Servings 6 servings
Calories 300 kcal

Ingredients
  

  • 1 pound ground beef
  • 1 medium onion, diced
  • 3 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
  • 1 can (8 oz) tomato sauce
  • 2 cups beef broth
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 8 ounces elbow macaroni, uncooked
  • 2 cups shredded cheddar cheese
  • 1 cup shredded mozzarella or Monterey Jack cheese

Instructions
 

  • Prepare vegetables by dicing the onion and mincing garlic.
  • Brown ground beef with onions and garlic in a pan over medium heat. Break apart the meat as it cooks.
  • Drain any grease and transfer the mixture to your crockpot.
  • Add kidney beans, black beans, diced tomatoes, and tomato sauce to the slow cooker.
  • Pour in beef broth and sprinkle chili powder, cumin, smoked paprika, salt, and pepper. Stir thoroughly.
  • Cover and cook on LOW for 4 hours (or HIGH for 2–2.5 hours).
  • Add elbow macaroni directly into the crockpot. Stir so pasta is submerged.
  • Cook for 15–20 minutes or until pasta becomes tender.
  • Add cheddar and mozzarella cheese and stir until melted.
  • Taste and adjust seasoning as needed before serving.