Cheesy Crockpot Chili Mac (Print Version)
# Ingredients:
→ Main
01 -
120 g cheddar cheese, shredded
02 -
1 teaspoon garlic salt
03 -
1.5 teaspoons chili powder
04 -
298 g diced tomatoes with green chiles, drained
05 -
425 g mild chili beans, keep liquid
06 -
240 g macaroni, uncooked, cooked just firm
07 -
450 g ground beef, browned and fat drained
# Instructions:
01 -
Pop the lid on your 4-litre slow cooker. Set it to low for 2 hours, or crank it to high for 1 to 1.5 hours. If your slow cooker heats weirdly, turn the insert halfway through.
02 -
Scatter all the shredded cheddar cheese over everything in the pot so it covers the surface.
03 -
Toss the browned beef, cooked macaroni, chili beans with their juices, drained tomatoes with green chiles, chili powder, and garlic salt into your slow cooker. Give it a good mix so it’s all blended together.
# Notes:
01 -
Oven times can be off from one slow cooker to another, so keep an eye on your dish and tweak the cooking time if you need to.
02 -
Nutrition details might be a bit different depending on which brands you use.