One-Pot Slow Cooker Chili Mac and Cheese Step-by-step instructions

Before you start

Before you begin, ensure your slow cooker is clean and placed on a stable, heat-resistant surface near a power outlet. Have all your ingredients measured out and ready to go.

Since this is a one-pot meal, there is very little prep work involved, but clearing your workspace will make the process even smoother.

Check that your slow cooker insert is properly seated. Having your ingredients prepared in advance ensures that you can simply layer them into the slow cooker and start the cooking process immediately without any interruptions or delays.

Instructions

Layering the Pot

1. 1Layer the ingredients
   Place the raw ground beef into the slow cooker, crumbling it into small pieces with your hands. Scatter the uncooked macaroni evenly over the beef, then sprinkle the chili seasoning packet over the top. Finally, pour the beef broth over all the ingredients.
   Look for ensure all ingredients are evenly distributed
   Tip Do not stir the ingredients yet; layering helps the pasta cook evenly without sticking.

The ingredients are layered carefully in the slow cooker insert. The beef is crumbled, the macaroni is scattered, and the seasoning and broth are added. Everything is ready for the slow cooking process to begin. Ensure the lid is closed tightly to start the heat accumulation.

Slow Cooking

2. 2Slow cook the chili mac
   Cover the slow cooker with the lid and cook on low for 4 hours or on high for 2 hours. Stir the mixture occasionally if possible to prevent the pasta from sticking to the bottom of the insert.
   Look for the pasta should be tender and the sauce thickened
   Tip Cooking on low provides a more consistent texture for the macaroni.

The mixture has been cooking steadily, and the kitchen should smell savory and spiced. The pasta is absorbing the broth and becoming tender. Check occasionally to ensure the liquid levels are sufficient, and give the mixture a gentle stir to ensure even cooking throughout the pot.

Final Preparation

3. 3Final cook and serve
   Check that the ground beef is fully cooked to an internal temperature of 160°F (71°C). Once finished, stir the chili mac thoroughly to combine all the ingredients and ensure the sauce is creamy and consistent before serving.
   Look for the beef reaches 160°F (71°C) and the mixture is hot
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip If the sauce is too thick, add a small splash of warm broth or water.

The macaroni is perfectly tender, the beef is fully cooked, and the sauce has reached a thick, velvety consistency. The dish is now ready to be served hot. Check the internal temperature of the beef one last time before bringing it to the table for a hearty meal.

Common mistakes

A common mistake is over-stirring the ingredients at the beginning, which can cause the pasta to break apart or become gummy. Simply layering the ingredients and letting the slow cooker do the work is the key to success.

Another error is using too little liquid; the pasta needs enough broth to hydrate and cook through properly. If you notice the mixture looking dry during the process, do not hesitate to add a small amount of extra broth. Finally, ensure the ground beef is crumbled well to avoid large, uneven chunks.

How to tell it’s done

The dish is ready when the macaroni is cooked to an al dente texture and the ground beef is fully cooked. Use a food thermometer to verify that the ground beef has reached an internal temperature of at least 160°F (71°C).

The sauce should be thickened and clinging to the pasta, and the entire mixture should be steaming hot. If the pasta still feels firm, continue cooking for another 15 to 20 minutes. Once the temperature is confirmed, the dish is safe to serve.

• Ground meat: 160°F (71°C) in the thickest part