Slow-Cooker Cheesy Chilli Mac
Deborah
The combination of delicious chilli con carne with grated cheese and macaroni pasta so moreish!!
Prep Time 15 minutes mins
Cook Time 4 hours hrs 38 minutes mins
Slow-Cooker on Low: 8 hours hrs 38 minutes mins
Total Time 13 hours hrs 31 minutes mins
Course Main
Cuisine Italian, Mexican
- 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)
In a large frying pan or skillet cook the mince, onions and garlic for 4 to 5 minutes over a medium to 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.
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.
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 coriander, and tortilla chips (optional).
- This slow-cooker old cheesy chilli mac recipe is easily halved if you’re cooking for less people.
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Keyword chilli con carne, comfort food, mac and cheese, macaroni cheese, mash up, winter warmer