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Chili Cheese Macaroni Madness is a delightful twist on the classic comfort food that many of us grew up loving. This dish brings together the creamy satisfaction of macaroni and cheese with the bold, hearty flavors of chili. It's a fusion that offers a perfect balance of warmth and richness, making it an ideal meal for any occasion, whether it's a cozy family dinner or a gathering with friends. The combination of gooey cheese, tender pasta, and savory chili elements creates a dish that is both satisfying and indulgent.

Slow Cooked Chili Cheese Macaroni

Chili Cheese Macaroni Madness is a delicious twist on classic mac and cheese, combining creamy cheese, pasta, and savory chili for a hearty meal. Perfect for family dinners or gatherings, this comforting dish is easy to prepare using a slow cooker, allowing flavors to meld beautifully. Customize it with different proteins, spices, and cheeses to suit your taste. This recipe not only satisfies cravings but also evokes cherished memories of home-cooked meals with loved ones.
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Ingredients
  

2 cups elbow macaroni

1 pound ground beef (or turkey for a leaner option)

1 can (15 oz) kidney beans, drained and rinsed

1 can (15 oz) pinto beans, drained and rinsed

1 can (28 oz) diced tomatoes (with juice)

1 can (10 oz) diced tomatoes with green chilies

2 cups shredded cheddar cheese

1 cup shredded Monterey Jack cheese

1 medium onion, diced

3 cloves garlic, minced

1 tablespoon chili powder

1 teaspoon cumin

1 teaspoon smoked paprika

½ teaspoon black pepper

1 teaspoon salt (adjust to taste)

1 cup beef broth (or vegetable broth)

Optional garnishes: sliced green onions, jalapeños, sour cream, or additional cheese

Instructions
 

Brown the Meat: In a skillet over medium heat, brown the ground beef, breaking it into small pieces as it cooks. Once browned, drain any excess fat and set aside.

    Prepare the Slow Cooker: Add the cooked ground beef to the slow cooker. Then, stir in the elbow macaroni, kidney beans, pinto beans, diced tomatoes with juice, diced tomatoes with green chilies, diced onion, minced garlic, chili powder, cumin, smoked paprika, black pepper, salt, and beef broth.

      Mix it Up: Gently stir all ingredients in the slow cooker to ensure they are well combined. Make sure the macaroni is submerged in the liquid.

        Slow Cook: Cover the slow cooker with its lid and set it to cook on low for 6-8 hours or on high for 3-4 hours. Stir occasionally (if possible) to prevent the macaroni from clumping.

          Add Cheese: About 30 minutes before serving, add the shredded cheddar and Monterey Jack cheese into the slow cooker. Stir well to combine and allow it to melt into the chili cheese mixture.

            Taste and Adjust: Once cooked, taste your chili cheese macaroni and adjust seasoning as desired. If too thick, you can add a splash of broth or water to achieve your desired consistency.

              Serve: Ladle the chili cheese macaroni into bowls and garnish with sliced green onions, jalapeños, sour cream, or extra cheese if desired.

                Prep Time, Total Time, Servings: 20 minutes | 6-8 hours | 6 servings