Description
Transform your hectic weeknight dinners with this foolproof slow cooker recipe that combines the best of chili and mac and cheese into one irresistible dish. This set-it-and-forget-it meal delivers maximum comfort with minimal effort.
Ingredients
- Ground Beef (1 lb): Pre-browning eliminates excess grease and ensures proper texture
- Elbow Macaroni (2 cups): Cook until just shy of al dente to prevent mushiness
- Chili Beans (1 can, undrained): The liquid adds depth and helps bind everything together
- Diced Tomatoes with Green Chiles (1 can, drained): Provides flavor without excess moisture
- Sharp Cheddar Cheese (2 cups, shredded): Creates a beautiful melted top layer
- Chili Powder (1 tsp): Adds warmth and depth
- Garlic Salt (1/2 tsp): Enhances overall flavor
Instructions
Start by thoroughly browning the ground beef in a large skillet, breaking it into small pieces as it cooks. Once no pink remains, drain all excess fat and set aside to cool slightly. Meanwhile, cook your macaroni pasta about one minute less than package directions suggest – it should be firm but not quite tender.
In your slow cooker, combine the browned beef, slightly undercooked pasta, undrained chili beans, drained diced tomatoes, chili powder, and garlic salt. Gently mix everything together, ensuring the pasta is evenly distributed throughout the mixture for uniform cooking.
Evenly sprinkle the shredded cheddar cheese across the top of your mixture. Resist the urge to stir it in – this creates a gorgeous melted cheese layer that everyone will fight over. Cover and cook on low for 2 hours or high for 1 to 1.5 hours. If your slow cooker has hot spots, rotate the insert halfway through cooking.
Notes
Beef Preparation: Always brown the meat first to avoid a greasy, unappetizing texture in the final dish.
Pasta Timing: Slightly undercooking the pasta initially is crucial – it continues cooking in the slow cooker and will reach perfect tenderness.
Cheese Strategy: Leaving cheese on top rather than mixing it in creates an attractive melted layer and prevents it from becoming stringy.
Moisture Control: Draining the diced tomatoes prevents the dish from becoming watery while maintaining flavor.