Ingredients
Scale
- 8 oz elbow macaroni
- 1 lb ground beef
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes
- 1 cup tomato sauce
- 2 tbsp chili seasoning
- 2 cups cheddar cheese, shredded
Instructions
- Brown the ground beef in a skillet, then drain off excess fat.
- Combine the browned beef, uncooked macaroni, kidney beans, diced tomatoes, tomato sauce, and chili seasoning in the crockpot.
- Stir in water or beef broth to cover the macaroni, then cover the crockpot.
- Cook on low for 3-4 hours or on high for 1.5-2 hours until macaroni is tender.
- Stir in shredded cheddar cheese until melted and creamy.
- Serve hot, garnished with extra cheese, sour cream, or chopped green onions.
Notes
- Don’t overcook the macaroni; test for doneness periodically.
- Use freshly grated cheese for best melting.
- Adjust the liquid if needed to achieve desired consistency.
- Customize with favorite chili ingredients to suit your taste.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
- Diet: Meat-Based
Nutrition
- Serving Size: 1 cup
- Calories: 450 Kcal
- Sugar: 3g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 75mg