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When it comes to crafting the perfect Cheesy Crockpot Chili Mac, the order in which you layer your ingredients plays a pivotal role in developing a robust flavor profile. Start by placing the ground meat at the bottom of the crockpot to ensure it cooks evenly. This not only allows the juices from the meat to flavor the dish but also helps create a rich base for the other ingredients.

Cheesy Crockpot Chili Mac with Corn

Discover the ultimate comfort food with this Cheesy Crockpot Chili Mac with Corn recipe! Perfect for busy weeknights or family gatherings, this one-pot meal combines rich flavors and hearty textures that everyone will enjoy. With ground meat, beans, tomatoes, corn, and elbow macaroni, it's not only delicious but also packed with protein and fiber. Simply prepare in the morning and let your crockpot work its magic for a cozy dinner that's both easy and satisfying. Enjoy creating memorable meals around the table with this delightful recipe!
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Ingredients
  

1 lb ground beef (or turkey)

1 medium onion, diced

2 cloves garlic, minced

1 can (15 oz) kidney beans, rinsed and drained

1 can (15 oz) black beans, rinsed and drained

1 can (14.5 oz) diced tomatoes (with juice)

1 can (8 oz) tomato sauce

2 cups corn (fresh, frozen, or canned)

2 cups beef broth (or vegetable broth)

2 cups elbow macaroni

1 tablespoon chili powder

1 teaspoon cumin

1 teaspoon smoked paprika

Salt and pepper to taste

3 cups shredded cheddar cheese (divided)

1/2 cup sour cream (optional, for serving)

Fresh cilantro or green onions (for garnish, optional)

Instructions
 

Brown the Meat: In a skillet over medium-high heat, brown the ground beef (or turkey) until cooked through, about 5-7 minutes. Drain excess fat, then add the diced onion and minced garlic. Sauté for another 2-3 minutes until the onion is translucent.

    Combine Ingredients in Crockpot: Transfer the browned meat mixture to a slow cooker. Add the kidney beans, black beans, diced tomatoes (with juice), tomato sauce, corn, beef broth, chili powder, cumin, smoked paprika, and salt and pepper. Stir to combine.

      Cook the Mixture: Cover and cook on high for 3 hours or on low for 6 hours.

        Add the Pasta: About 30 minutes before serving, stir in the elbow macaroni. If cooking on high, switch to low; if cooking on low, keep it on low. Cover and let it cook until the pasta is al dente, about 20-30 minutes.

          Incorporate Cheese: Once the pasta is cooked, stir in 2 cups of shredded cheddar cheese until melted and well combined. Save the remaining cheese for topping.

            Serve: Ladle the chili mac into bowls, top with the remaining cheddar cheese, and add a dollop of sour cream if desired. Garnish with fresh cilantro or green onions for added flavor.

              Prep Time, Total Time, Servings: 20 minutes | 6 hours | 6 servings