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Slow-Cooker Chili Mac 'n Cheese

Judy Kim
  • 390 minutes
  • Serves 4

INGREDIENTS

2 lb

Ground beef

1

kidney beans

3

Garlic cloves

1

Onion

1

Red bell pepper

1/4 cup

Scallions

2 28 ounce cans

Tomatoes

2 cups

Beef broth

8 oz

Pasta, small

1

Black pepper, Freshly ground

1 tbsp

Cayenne

2 tsp

Chili powder

1

Kosher salt

1 tbsp

Olive oil

1 tbsp

Cumin, ground

1 1/2 cups

Cheddar

1 1/2 cups

Monterey jack cheese