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Slow Cooker Chili Mac and Cheese * *

Slow Cooker Chili Mac and Cheese

  • Cooking Time:

    6-8 hours
  • Servings:

    6-8

Ingredients

1 lb. Ground Beef, 85% Lean
1 Green Pepper, chopped
1/2 Yellow Onion, chopped
salt & pepper, to taste
2 - 14.5 oz cans Diced Tomatoes
6 oz. Tomato Paste
1 Envelope, Crock-Pot® Original Chili Seasoning Mix
15 oz. Pinto Beans
1 Can of Yellow Corn, drained
2 T. tapioca, instant
Your favorite macaroni & cheese, prepared (I like Velveeta Shells & Cheese)

Slow Cook­er Chili Mac and Cheese is also a kid­do favorite! I enjoy the cheesy noo­dles, and the blend of the deli­cious spices. YUM!

  1. Place onion and green pep­per in a large skil­let over medi­um-high heat.  Saute until onions are almost translu­cent.
  2. Add beef to skil­let.  Add salt & pep­per and cook until just no longer pink.
  3. Drain cooked meat and veg­gie mix­ture on a paper tow­el-lined plate to remove grease.
  4. Place meat and veg­gie mix­ture in a 5-Quart slow cook­er.
  5. Add toma­toes, toma­to paste, chili pack­et, beans, corn, and tapi­o­ca to the slow cook­er.
  6. Store well to com­bine.
  7. Cov­er and cook on Low for 6 to 8 hours.
  8. Stir pre­pared Mac & Cheese into the chili mix­ture in the slow cook­er.
  9. Turn heat to warm and serve right from the slow cook­er.

Hap­py Crock­ing!

For over 450 more Slow Cook­er recipes, click here to get my eBook!

XOXO,

Jenn

Nutri­tion facts include option­al ingre­di­ents:
Slow Cooker Chili Mac and Cheese

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a weekly "Mom Monday" segment on ABC-15 in Phoenix. Jenn is the founder of GetCrocked, the #1 resource for slow cooking with over 1.5 million online followers. She innovates recipes daily with her favorite tool in the kitchen, the Crock-Pot® slow cooker.

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Sarah
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Sarah

Hi! Just won­der­ing if I should cook the chili first sep­a­rate­ly, then just cook the mac n cheese at the end and com­bine them? That’s what the recipe implies. Thanks!

suz hussey
Guest
suz hussey

ABSOLUTELY COMFORT FOOD!!!!!!!!!!!!!

Amie
Guest
Amie

Are you refer­ring to the pack­age (pow­der) of instant tapi­o­ca or the kind you buy in the cups?

Amber
Guest
Amber

Ques­tion, if I don’t have the instant tapi­o­ca. Would the taste of the meal be ok? Or is this a nec­es­sary ingre­di­ent? Just curi­ous as I have every­thing else on hand but this. Thanks!

Jen
Guest
Jen

Would like to know if I’m cook­ing the Mac and cheese as if I’m just mak­ing reg­u­lar Kraft Mac and cheese then com­bine it with all the oth­er ingre­di­ents? I want to make sure that I’m just not mak­ing the mac­a­roni noo­dles from the Mac and cheese box 🙂
Thanks
Jen

Tina
Guest
Tina

i’m think­ing corn­starch would thick­en as well as tapi­o­ca. I keep corn­starch in the pantry as a sta­ple.

Lucie
Guest
Lucie

It’s just okay. Kind of bland. For that rea­son alone, it might be a hit with kids. As I sus­pect­ed would hap­pen, when you put the mac & cheese into the chili mix­ture, it is no longer cheesy. The cheese fla­vor is very over­pow­ered by the chili. If I didn’t know how it was made, I would think it was just your run of the mill chili with mac­a­roni mixed in. I real­ly don’t notice any cheese fla­vor. If I were to make this again, I would just use my own stan­dard chili recipe. I sea­son my chili a bit… Read more »

Meet Jenn Bare

Jenn is the founder of GetCrocked, the #1 resource for slow cooking with over 1.5 million online followers. She innovates recipes daily with her favorite tool in the kitchen, the Crock-Pot® slow cooker.

She innovates recipes daily...

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a weekly "Mom Monday" segment on ABC-15 in Phoenix.

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