Wednesday, October 21, 2009

Slow Cooking Thursday

It's time for another slow cooking recipe. Today's recipe is macaroni and cheese, with a twist. Hope you like it too!

Chili Macaroni and Cheese

1 tablespoon olive oil
1 small onion
1 clove garlic, minced
1 pound ground beef
1 can (14.5 oz) diced tomatoes, drained
1 can (16 oz) kidney beans
2 teaspoons chili powder
pinch of ground cumin
pinch of salt
2 cups elbow macaroni
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese

Coat 4 to 5 quart slow cooker with non stick spray. Place oil in skillet over medium heat. Add onion and garlic and saute until soft. Add beef and brown. Transfer to cooker.
Stir in tomatoes, beans, chili powder, cumin and salt.
Cover and cook on low for 4 hours.
Boil macaroni for 5 minutes or until just tender. Stir into other ingredients in slow cooker. Cook on low for 1 to 1 1/2 hours.
Stir in cheddar and Monterey Jack cheese. Let stand for a few minutes and serve.

For more slow cooking recipes, visit Sandra at Diary of a SAHM.


Mike Golch said...

We have made this recipe,but the much faster way.cooked the mac seperately than added it and cheese to the leftover chilly

2Thinks said...

Sounds delicious. I'll try it tomorrow. said...


Hootin' Anni said...

Oh be still my heart...this sounds so scrumptious Mari. Wow...we're having leftovers tonight, but I think this just may be in the 'works' tomorrow.

Have a terrific Thursday.

Brooke said...

yum!! :)

Pat said...

Sounds yummy. From what I gather, it's pretty much already cooked before it makes it to the slow cooker, no?

Jen said...

This sounds wonderful!! Thank you for sharing. Have a good week.

Joyful said...

So nice to `meet` you.
I like your blog.
This recipe sounds Delish.

Cherdecor said...

Yummy! sounds good to me.

Melissa said...

Sounds yummy!