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.