Chili Macaroni and Cheese |
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Prep Time: 30 Minutes Cook Time: 240 Minutes |
Ready In: 270 Minutes Servings: 6 |
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In 'More Make It Fast, Cook It Slow' by Stephanie O'Dea Ingredients:
1 lb lean ground beef |
1 onion, finely chopped |
1 (14 1/2 ounce) can diced tomatoes, undrained |
1 (15 ounce) can kidney beans, undrained |
2 teaspoons chili powder |
1 teaspoon ground cumin |
2 cups elbow macaroni |
2 cups mexican blend shredded cheese |
Directions:
1. Use a 6-quart cooker.
2. Brown the meat and onion in a large skillet on the stovetop, and drain the fat.
3. Put into the slow cooker, and add the tomatoes and kidney beans.
4. Stir in the chili powder, cumin, uncooked macaroni, and cheese.
5. Cover and cook on low for 4 hours, or until the pasta has reached the desired tenderness.
6. Taste for seasoning and adjust.
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