Slow Cooker Cheesy Chilli Mac

This slow cooker cheesy chilli mac recipe appeared in the October Better Homes and Gardens Slow Cooker magazine, which I've adapted slightly.  I love chilli con carne and macaroni cheese, so this mash up really appealed.

We LOVE it - the combination of chilli con carne that's full of flavour, with grated cheese and macaroni pasta is just so delicious...I made it again a week later.   This is definitely on my make again and again list!!

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How to make this Slow Cooker Cheesy Chilli Mac

Ingredients

• 750g beef mince
• 200g onions, peeled and chopped
• 3 cloves garlic, crushed
• 1 tbsp chilli powder (mild or hot)
• 1.5 tsp dried oregano
• 500ml beef stock (made with a stock cube or pot)
• 400g tin kidney beans or black beans, drained and rinsed
• 400g tin chopped tomatoes
• 0.5 tsp salt
• 0.5 tsp black pepper
• 300g dried macaroni pasta
• 170g grated cheddar (separated into 2 piles of 85g)

To serve (optional):

• tortilla chips

Instructions

1. In a large frying pan or skillet cook the mince, onions and garlic for 4 to 5 minutes over a medium high heat until the meat is browned. Drain off any fat and then stir in the chilli powder and oregano.   Cook for 1 minute, stirring continuously.
2. Transfer the meat mixture to the slow cooker. Stir in the stock, beans, tomatoes, salt and pepper. Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours. Cook the pasta according to package directions near the end of the slow cooker cooking time, and drain in a colander.
3. If using low, turn to high. Stir in the cooked pasta and 85g of the cheese. Cover and cook for 30 minutes more or until heated through. Serve and garnish with the remaining cheese, and tortilla chips, if you like.