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

  1. Add garlic and onion to a skillet with 1 teaspoon of olive oil
  2. Saute 10-15 minutes, or until onion is translucent
  3. 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
  4. Cook on high for 2 - 2.5 hours, until bubbly and onions are no longer crunchy
  5. 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
  6. Once noodles are desired texture, stir in cheddar cheese
  7. Serve garnished with chopped parsley and additional cheddar cheese, if desired

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