Crock Pot Chili Mac and Cheese
15 minutes
Easy
Ingredients
- 10 cloves of garlic, minced
- 1 medium onion, diced
- 15 oz kidney beans, drained
- 15 oz chili beans (do not drain)
- 15 oz sliced stewed tomatoes (do not drain)
- 4 tablespoons tomato paste
- 15 oz diced fire roasted tomatoes
- 4 cups vegetable broth
- 2 teaspoons chili powder
- 1/2 teaspoon paprika
- 2 tablespoons cumin
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon cayenne
- 1 lb elbow macaroni noodles, uncooked
- 3 1/2 cups shredded cheddar cheese
- fresh chopped parsley, for serving
Directions
- Add garlic and onion to a skillet with 1 teaspoon of olive oil
- Saute 10-15 minutes, or until onion is translucent
- Add garlic and onion, kidney beans, chili beans, stewed tomatoes, tomato paste, fire roasted tomatoes, vegetable broth, chili powder, paprika, cumin, salt, pepper, and cayenne to a 6 quart slow cooker
- Cook on high for 2 – 2.5 hours, until bubbly and onions are no longer crunchy
- Add in uncooked macaroni noodles and cook an additional 15 – 40 minutes. The noodles will cook quickly, so check often until al dente to avoid mushy noodles
- Once noodles are desired texture, stir in cheddar cheese
- Serve garnished with chopped parsley and additional cheddar cheese, if desired
