Slow Cooker Cheesy Chilli Mac
The combination of delicious chilli con carne with grated cheese and macaroni pasta is so moreish!!
Ingredients
- 750 g (1.7 lb) beef mince
- 200 g (7.1 oz) onions peeled and chopped
- 3 cloves garlic crushed
- 1 tbsp chilli powder (mild or hot)
- 1.5 tsp dried oregano
- 500 ml (2 cups) beef stock (made with a stock cube or pot)
- 400 g (14 oz) tin kidney beans or black beans drained and rinsed
- 400 g (14 oz) tin chopped tomatoes
- 0.5 tsp salt
- 0.5 tsp black pepper
- 300 g (10.6 oz) dried macaroni pasta
- 170 g (6 oz) grated cheddar (separated into 2 piles of 85g)
To serve (optional):
- tortilla chips
Instructions
- 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.
- 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 tortilla chips, if you like.
Notes
- This slow cooker cheesy chilli mac recipe is easily halved if you’re cooking for less people.
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Nutrition
Calories: 750kcal | Carbohydrates: 62g | Protein: 43g | Fat: 36g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 2g | Cholesterol: 117mg | Sodium: 753mg | Potassium: 1078mg | Fiber: 9g | Sugar: 5g | Vitamin A: 771IU | Vitamin C: 9mg | Calcium: 302mg | Iron: 6mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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