Slow Cooker Chili Mac (Printable Version)
Rich chili and tender pasta unite in a warming slow-cooked meal, complete with a creamy cheese sauce.
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# Ingredients:
→ Chili
01 -
1 pound ground turkey
02 -
15 oz canned light red kidney beans, drained and rinsed
03 -
28 oz canned diced tomatoes
04 -
15 oz tomato sauce
05 -
1 tablespoon chili powder
06 -
1 tablespoon ancho chili powder
07 -
1 teaspoon chipotle chili powder
08 -
2 teaspoons cumin
09 -
1 teaspoon garlic powder
10 -
1 teaspoon onion powder
11 -
1 teaspoon dried cilantro
→ Pasta
12 -
12 oz dried elbow noodles
→ Cheese Sauce
13 -
2 tablespoons butter
14 -
2 tablespoons flour
15 -
1 1/2 cups milk
16 -
1 cup shredded colby jack or cheddar jack cheese (4 oz)
# Steps:
01 -
Brown ground turkey in a skillet over medium-high heat or use a multi-cooker.
02 -
Transfer cooked turkey to the slow cooker. Add beans, tomatoes, tomato sauce, and seasonings. Stir to combine.
03 -
Cover the slow cooker and cook on high for 3-4 hours or on low for 6-8 hours.
04 -
Cook the elbow noodles according to the package instructions. Drain excess water completely and add to the chili in the slow cooker.
05 -
Melt butter in a saucepan over medium-high heat. Whisk in flour until smooth. Slowly pour in milk while whisking continually to create a smooth mixture. Allow the sauce to simmer and thicken slightly for 3-4 minutes.
06 -
Stir in shredded cheese until smooth and completely melted. Remove from heat.
07 -
Pour the cheese sauce into the slow cooker. Stir everything to combine well. Cover the slow cooker again and let sit on low or warm for about 20 minutes to thicken before serving.