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- 1 pound ground beef (or turkey) - 1 medium onion, diced - 2 cloves garlic, minced - 1 can (15 oz) kidney beans, drained and rinsed - 1 can (15 oz) black beans, drained and rinsed - 1 can (14.5 oz) diced tomatoes with green chilies These ingredients form the base of the dish. Ground beef or turkey gives a rich flavor. You can choose turkey for a lighter option. The diced onion and minced garlic add a nice aroma and taste. Beans are a great source of protein and fiber. The diced tomatoes bring a slight sweetness and a bit of heat. - 1 packet chili seasoning mix - 4 cups beef broth - Salt and pepper to taste The chili seasoning mix is key here. It blends spices for a deep flavor. Beef broth adds richness and moisture to the dish. You can adjust salt and pepper to suit your taste. - 2 cups elbow macaroni, uncooked - 1 cup shredded cheddar cheese - 1 cup corn (frozen or canned) - Fresh cilantro or green onions for garnish Elbow macaroni makes this dish hearty and filling. The cheese melts and makes it creamy. Corn adds a sweet crunch. Garnishes like cilantro or green onions brighten the dish. They give a fresh taste and a pop of color. First, you need to brown the ground beef or turkey. Heat a skillet over medium heat. Add the meat and break it apart with a spoon. Cook until it is no longer pink. This usually takes about 5 to 7 minutes. Once the meat is cooked, drain any excess fat. This keeps your dish from becoming greasy. Transfer the browned meat to the slow cooker. Next, add the diced onion and minced garlic to the slow cooker with the meat. These add great flavor. Then, stir in the kidney beans and black beans. Make sure to drain and rinse them first. Add the can of diced tomatoes, including the juice. Sprinkle in the chili seasoning mix for that bold taste. Now, it’s time for the pasta. Add the uncooked elbow macaroni to the mix. Pour in the beef broth and stir everything together. Add corn, salt, and pepper to taste. Ensure all the ingredients are well combined. This helps every bite to be full of flavor. Set your slow cooker to low for 6 to 8 hours. If you are short on time, set it to high for 3 to 4 hours. The macaroni should become tender and soak up the flavors as it cooks. Near the end of the cooking time, stir in the shredded cheddar cheese. This will melt and blend into the dish. Taste your chili mac and adjust the seasoning if needed. Once it’s hot and cheesy, it’s ready to serve. Enjoy your loaded chili mac! To make your Loaded Chili Mac even better, use the right seasonings. Chili seasoning mix is a must. It adds depth and warmth. You can also add cumin or smoked paprika for extra flavor. Want to adjust the spice level? Add more chili mix for heat. If you prefer mild, use less. You can also add diced bell peppers. They bring sweetness and color without adding spice. Cooking times matter. For a thicker dish, cook on low for 8 hours. If you like it soupier, 3-4 hours on high works well. Always check the macaroni towards the end. It should be tender but not mushy. To ensure the macaroni cooks properly, stir it well into the broth. This helps it absorb the flavors. If you find it too firm, add a little more broth and cook longer. Pair your Loaded Chili Mac with a simple side salad. A fresh green salad adds crunch and balance. You could also serve it with cornbread for a comforting combo. For garnishing, fresh cilantro or sliced green onions work great. They add a pop of color and fresh taste. A dollop of sour cream can also cool down the heat. Enjoy your meal! {{image_2}} You can swap ground beef for other meats. Ground turkey works well. It gives a leaner option. If you want a meatless dish, try lentils or mushrooms. They add great texture and flavor. For beans, use what you have. Pinto beans or chickpeas are great choices. They bring their own taste. You can also switch pasta types. Try penne or shells instead of elbow macaroni. Each type adds a fun twist to the dish. Add veggies to boost nutrition. Bell peppers, zucchini, or spinach can mix in easily. Just chop them small before adding to the slow cooker. They soften and blend well with the chili mac. Toppings can change the game. Besides cheese, think about sour cream or avocado. You could also sprinkle crushed tortilla chips for crunch. Fresh herbs, like cilantro or green onions, add color and freshness too. To make it vegetarian, switch the beef broth for vegetable broth. You can also use plant-based ground meat. Many brands offer tasty options. They mimic the texture of meat well. For a vegan dish, skip the cheese or use a dairy-free version. Nutritional yeast can add a cheesy flavor. It also gives a boost of nutrients. Enjoy your loaded chili mac in any style you like! After you enjoy your Loaded Chili Mac, store any leftovers in an airtight container. This keeps it fresh and safe. Make sure it cools down first. You can keep it in the fridge for about 3 to 4 days. Always check for any signs of spoilage before eating. If you want to save some for later, freezing is a great option. First, let the dish cool completely. Then, scoop the chili mac into freezer-safe bags or containers. Be sure to leave some space for expansion. It can last in the freezer for up to 3 months. To reheat, move it to the fridge the night before to thaw. When it’s time to eat again, you have a few choices for reheating. You can use the microwave or the stovetop. For the microwave, heat it in short bursts, stirring in between. This helps it heat evenly. If you prefer the stovetop, warm it in a pot over medium heat. Add a splash of beef broth or water to keep it moist. Stir often to prevent sticking. Enjoying your Loaded Chili Mac again should be easy and tasty! Yes, you can cook Loaded Chili Mac on the stove or in the oven. For the stove, brown the meat in a big pot. Then, add all the other ingredients. Let it simmer until the macaroni cooks. This method takes about 30 minutes. If you want to use an oven, transfer the mixture to a baking dish. Bake at 350°F for about 30 minutes. This gives a nice, baked flavor. To add heat, mix in some diced jalapeños or a dash of hot sauce. You can also use spicier chili seasoning. If you like it really hot, add crushed red pepper flakes. Start small, then taste and add more if you want. This dish pairs well with a fresh salad or warm cornbread. You can also serve it with tortilla chips for crunch. For a fun twist, top it with sour cream and avocado slices. Fresh cilantro or green onions also make a great garnish. This article shows you how to make Loaded Chili Mac easily. We covered key ingredients like ground beef, beans, and delicious toppings. I shared step-by-step instructions, tips for better flavor, and ways to customize the dish. Remember, you can tweak the recipe by changing ingredients and flavors. Whether you enjoy it spicy or mild, this meal is a crowd-pleaser. Packed with taste and comfort, it’s perfect for any day. Try it out and savor each bite!

Loaded Chili Mac Slow Cooker

Looking for a comforting meal that's easy to prepare? Try this Loaded Chili Mac Slow Cooker recipe! Packed with hearty ground beef, beans, cheese, and macaroni, it's a flavor explosion that simmers to perfection in your slow cooker. Perfect for family dinners or meal prep, this dish is a must-try! Click to explore the full recipe and bring some warmth to your table today! #ChiliMac #SlowCookerRecipes #ComfortFood #EasyMeals
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Ingredients
  

1 pound ground beef (or turkey)

1 medium onion, diced

2 cloves garlic, minced

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

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

1 can (14.5 oz) diced tomatoes with green chilies

1 packet chili seasoning mix

2 cups elbow macaroni, uncooked

4 cups beef broth

1 cup shredded cheddar cheese

1 cup corn (frozen or canned)

Salt and pepper to taste

Fresh cilantro or green onions for garnish

Instructions
 

In a skillet over medium heat, brown the ground beef (or turkey) until fully cooked. Drain excess fat and transfer to the slow cooker.

    Add the diced onion and minced garlic to the slow cooker with the meat.

      Stir in the kidney beans, black beans, diced tomatoes, chili seasoning mix, uncooked elbow macaroni, beef broth, corn, salt, and pepper. Make sure everything is well combined.

        Cover and cook on low for 6-8 hours or high for 3-4 hours, until the macaroni is tender and the flavors meld together.

          Near the end of cooking, stir in the shredded cheddar cheese until melted and incorporated.

            Taste and adjust seasoning as necessary, adding more salt and pepper if desired.

              Serve hot, garnished with fresh cilantro or sliced green onions on top.

                Prep Time: 15 min | Total Time: 6-8 hours (slow cooker) | Servings: 6-8