Cowboy Chili Mac & Cheese
This cozy slow cooker favorite is packed with hearty beef, rich chili flavors, and creamy cheddar goodness. It is the perfect comfort meal when you want something filling and family-friendly!Ingredients:1 lb ground beef1 small onion, chopped2 garlic cloves, finely minced1 can kidney beans, rinsed and drained1 can diced tomatoes1 can tomato sauce3 cups beef broth1 packet chili seasoning mix1½ cups elbow pasta2 cups shredded cheddar cheeseSalt and black pepper, as neededFresh parsley for garnishInstructions:In a skillet over medium heat, cook the ground beef and onion for about 6–8 minutes until the beef is fully browned. Drain any excess grease.Transfer the cooked beef mixture to the slow cooker. Add garlic, kidney beans, diced tomatoes, tomato sauce, beef broth, chili seasoning, salt, and black pepper. Stir everything together.Cover and cook on LOW for 4 hours or HIGH for 2 hours until flavors blend together.Mix in the elbow macaroni and continue cooking for about 20–25 minutes, or until the pasta becomes tender.Add the shredded cheddar cheese and stir until completely melted into a creamy sauce.Sprinkle with fresh parsley and serve hot.Prep Time: 10 minutesCook Time: 4 hours 25 minutesTotal Time: 4 hours 35 minutesServings: 6Calories: Approximately 560 calories per serving