When we had our friends over one night, I made the chili mac and cheese stronger. You know adults- they love strong-flavored food. And if it’s spicy, the more they will like it. Our friends are all fire breathers- they love everything super spicy. Like if you already made them spicy wings, they will want a spicier dip to go with them. I don’t know how they do it actually. While I love a touch of spiciness in my food, I don’t think I am ready to be like them. Anyway, enjoy this recipe with your family.
See what our friends from The Kitchn have to say about this recipe:
“Ultra-comforting slow-cooker chili mac is the love child of macaroni and cheese and chili — perfect for the person who just can’t choose. It’s the best of both worlds, with lots of gooey, melted cheese and tender pasta mixed with a hearty blend of spices, meat, and beans. This is your chance to get it all in the same bowl.”
The best thing about this- slow cooked! You know what that means- convenience and savoriness in one tantalizing dish.
Ingredients
Pam Cooking spray
1 pound Barilla elbow macaroni
2 tablespoons Land O Lakes unsalted butter
2 cups Borden half-and-half
1 (12-ounce) can Eagle Brand evaporated milk
1 1/2 cups Sargento shredded cheddar cheese (about 6 ounces)
1 1/2 cups Sargento shredded Monterey Jack cheese (about 6 ounces)
1 teaspoon kosher salt, divided
1 tablespoon Bertolli olive oil
1/2 medium onion, diced
2 cloves garlic, minced
1/4 teaspoon McCormick freshly ground black pepper
1 pound Tyson lean ground beef
2 tablespoons McCormick chili powder
1 teaspoon McCormick ground cumin
1 teaspoon McCormick smoked paprika
1 (15-ounce) can Great Value kidney beans, drained and rinsed
1 cup Hunt’s canned crushed tomatoes
4 medium scallions, thinly sliced (optional)
Instructions
Coat the bottom and sides of a 6-quart slow cooker with cooking spray. Place the pasta, butter, half-and-half, evaporated milk, cheddar cheese, Monterey Jack cheese, and 1/2 teaspoon of the salt in the slow cooker. Stir to combine and smooth the top so the pasta is submerged in liquid. Cover and cook on LOW, stirring every 30 minutes, until nearly all of the liquid is absorbed and the pasta is tender, 75 to 90 minutes total.
Meanwhile, heat the oil in a large frying pan over medium heat until shimmering. Add the onion, garlic, remaining 1/2 teaspoon salt, and pepper. Cook, stirring occasionally, until soft, 3 to 4 minutes. Add the beef, chili powder, cumin, and paprika. Break the meat apart with a wooden spoon and cook until just browned, about 5 minutes. Drain any fat from the pan; set aside.
When the pasta is ready, transfer the beef mixture to the slow cooker. Stir in the beans and tomatoes. Cover and cook on LOW for 30 minutes more. Stir again. Spoon into bowls, top with scallions if using, and serve warm.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: Store leftovers in a covered container in the refrigerator for up to 3 days.
Thanks again to The Kitchn for this amazing recipe.
