Description
A comforting and cheesy dish that combines chili and mac in a slow cooker for an easy weeknight meal.
Ingredients
- 2 cup elbow macaroni
- 1 pound lean ground beef
- 2 tablespoon chili seasoning
- 2 cup sharp cheddar cheese, shredded
- 1 can (14.5 ounce) diced tomatoes
- 2 cup low-sodium chicken broth
- 1 cup chopped onion
- 2 cloves minced garlic
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Instructions
- 1. In a skillet over medium heat, brown the ground beef, ensuring to drain any excess grease. Cook until no pink remains.
- 2. Sauté the chopped onion and minced garlic in the same skillet until fragrant and translucent.
- 3. Transfer the cooked beef, sautéed onion and garlic, elbow macaroni, diced tomatoes, chicken broth, and chili seasoning to your slow cooker. Stir to combine.
- 4. Cover and cook on low for 240 minutes or on high for 120 minutes, until the pasta is tender.
- 5. Once cooked, stir in the shredded sharp cheddar cheese until it melts and the mixture becomes creamy.
- 6. Serve hot and enjoy the comforting, cheesy goodness.