Crockpot Cowboy Mac and Cheese (Print)
Hearty beefy pasta with creamy cheese, chili-seasoned flavor, slow-cooked to comfort perfection.
# Ingredients:
01 -
2 lbs ground beef, browned and drained
02 -
1 packet chili seasoning mix
03 -
2 cans (10 oz each) Rotel, diced tomatoes with green chilies
04 -
2 cans (15 oz each) chili beans or kidney beans
05 -
4 cups beef broth
06 -
1 lb elbow macaroni, uncooked
07 -
2 cups shredded cheddar cheese
08 -
8 oz Velveeta, cubed
# Directions:
01 -
In a skillet, cook ground beef until no pink remains. Drain excess grease.
02 -
Add ground beef, chili seasoning, Rotel, beans, and beef broth to the crockpot. Stir well to combine.
03 -
Cover and cook on LOW for 6–7 hours or on HIGH for 3–4 hours.
04 -
30 minutes before serving, stir in elbow macaroni, shredded cheddar cheese, and Velveeta. Cover and allow the pasta to cook and the cheese to melt.
05 -
Stir well to thicken the mixture. Scoop into bowls and, optionally, top with additional cheese for a stronger pull.