Slow Cooker Chili Mac

This hearty meal combines a savory slow-cooked chili base with tender pasta and a creamy cheese sauce. It is a filling, one-pot style dinner designed for easy preparation and large servings.

List of ingredients

• 1 pound ground turkey – brown before adding to the pot.
• 15 oz canned light red kidney beans – drained and rinsed well.
• 28 oz canned diced tomatoes – include the juices for moisture.
• 15 oz tomato sauce – provides a smooth base.
• 1 tablespoon chili powder – standard blend for base flavor.
• 1 tablespoon ancho chili powder – adds a mild, smokey sweetness.
• 1 teaspoon chipotle chili powder – adds a touch of heat.
• 2 teaspoons cumin – provides earthy depth.
• 1 teaspoon garlic powder – for concentrated garlic flavor.
• 1 teaspoon onion powder – adds savory sweetness.
• 1 teaspoon dried cilantro – for an herbal note.
• 12 oz dried elbow noodles – cooked separately to avoid mushiness.
• 2 tablespoons butter – used for the roux.
• 2 tablespoons flour – used to thicken the cheese sauce.
• 1 1/2 cups milk – the liquid base for the creamy sauce.
• 1 cup shredded colby jack or cheddar jack cheese (4 oz) – preferably freshly grated.

step-by-step instructions

1. Brown the meat: Heat a skillet over medium-high heat and cook the ground turkey until fully browned. You may also use a multi-cooker with a sauté function for this step.
2. Prepare the base: Transfer the cooked turkey into the slow cooker.
3. Combine ingredients: Add the drained kidney beans, diced tomatoes, tomato sauce, and all the dry seasonings. Stir the mixture thoroughly to ensure spices are evenly distributed.
4. Slow cook: Cover the pot and cook on high for 3-4 hours or on low for 6-8 hours.
5. Prepare pasta: Cook the elbow noodles according to the package instructions. Drain them completely to remove excess water before stirring them into the cooked chili.
6. Make the roux: Melt butter in a saucepan over medium-high heat, then whisk in the flour until the mixture is smooth.
7. Thicken the sauce: Slowly pour in the milk while whisking constantly. Continue to whisk as the sauce simmers for 3-4 minutes until it reaches a slightly thick consistency.
8. Add cheese: Stir in the shredded cheese until completely melted and smooth, then remove the pan from the heat.
9. Final assembly: Pour the cheese sauce into the slow cooker and stir to combine all components.
10. Set and thicken: Replace the cover and let the dish sit on low or warm for about 20 minutes to allow the flavors to meld and the sauce to thicken before serving.

Optimizing the Slow Cooker Process

Brown the Meat for Better Flavor

Browning the ground turkey before adding it to the slow cooker creates a deeper flavor profile. This process, known as the Maillard reaction, develops savory compounds that cannot be achieved through slow cooking alone. It also ensures the meat has a better texture and isn’t boiled in the sauce.

Manage Liquid Ratios

Slow cookers trap steam, meaning liquid does not evaporate as it does on a stovetop. If the chili appears too liquid after the first few hours, you can leave the lid slightly ajar during the last 30 minutes of cooking. This allows some moisture to escape and concentrates the sauce.

Compare High and Low Heat Settings

Cooking on low for 6-8 hours generally results in more tender meat and a more integrated flavor profile. The high setting is useful for tighter schedules but may require more frequent stirring to prevent the edges from scorching. Both settings will produce a safe and cooked meal.

Mastering the Cheese Sauce

Avoid Pre-Shredded Cheeses

Use a block of cheese and grate it yourself to ensure a smooth sauce. Pre-shredded cheeses are coated in cellulose or potato starch to prevent clumping in the bag. These additives prevent the cheese from melting smoothly and often result in a grainy or gritty texture.

Preventing Sauce Separation

Whisk the flour and butter thoroughly to create a stable roux before adding the milk. This emulsification prevents the fats from separating from the liquids when the cheese is added. Keep the heat at a simmer rather than a boil to avoid breaking the emulsion.

Adjusting Sauce Thickness

If the cheese sauce is too thick, whisk in an additional tablespoon of milk at a time until the desired consistency is reached. If it is too thin, allow it to simmer for another minute before adding the cheese, as the cheese itself will provide additional thickening power.

Pasta Preparation Techniques

Cook to Al Dente

Boil the elbow noodles for 1-2 minutes less than the package directions. Since the pasta will sit in the hot chili and cheese sauce for 20 minutes before serving, undercooking them slightly prevents them from becoming mushy or over-saturated.

Preventing Noodle Clumping

Ensure the noodles are drained thoroughly of all excess water before adding them to the slow cooker. If you are preparing the pasta in advance, toss the cooked noodles with a small amount of oil to keep them from sticking together in the refrigerator.

Alternative Pasta Shapes

While elbow macaroni is traditional, other small shapes like shells or rotini work well. Shells are particularly effective because they can scoop up the thick chili and cheese sauce inside the pasta. Avoid using very large pasta shapes that would disrupt the consistency of the dish.

Customizing the Flavor Profile

Increasing the Heat Level

To add more spice, increase the amount of chipotle chili powder or add a teaspoon of cayenne pepper. For a fresh heat, stir in diced jalapeños along with the kidney beans at the start of the cooking process.

Adding Fresh Aromatics

Sautéing fresh diced onions and minced garlic with the turkey adds a layer of complexity that powdered seasonings cannot match. Add these to the skillet during the browning phase until the onions are translucent and the garlic is fragrant.

Reducing Sodium Content

Use low-sodium diced tomatoes and no-salt-added kidney beans to control the salt levels. You can then adjust the seasoning at the end with a pinch of salt or a squeeze of lime juice to brighten the flavors without adding excess sodium.

Ingredient Substitutions

Alternative Ground Meats

Ground beef is a direct substitute for turkey and provides a richer, fattier taste. For a leaner option, ground chicken can be used. If using ground beef, you may want to drain the excess fat after browning to prevent a greasy layer on top of the chili.

Replacing Kidney Beans

Black beans or pinto beans can be used in place of light red kidney beans. Black beans offer a milder flavor and a softer texture, while pinto beans provide a creamier consistency that blends well with the cheese sauce.

Milk and Dairy Alternatives

For a dairy-free version, use unsweetened almond or cashew milk and a plant-based butter alternative. Replace the cheese with a vegan shreds alternative or nutritional yeast combined with a bit of cornstarch for thickening.

Serving and Presentation

Adding Fresh Garnishes for Texture

Top the finished dish with shredded sharp cheddar, diced red onions, or sliced green onions to add crunch. Freshly chopped cilantro or parsley adds a bright color and a fresh herbal contrast to the rich, cooked flavors of the chili.

Complementary Side Dishes

Serve this meal with a side of steamed broccoli or a crisp green salad to balance the heaviness of the cheese and pasta. Cornbread or toasted garlic bread are also excellent options for scooping up any remaining sauce from the bowl.

Plating for Family Style

Since this is a dense meal, serving it in a large ceramic bowl keeps it warm longer. Provide toppings in separate small bowls so individuals can customize their heat and creaminess levels with sour cream or extra cheese.

Storage and Preservation

Refrigerator Storage Guidelines

Store leftovers in airtight glass or plastic containers in the refrigerator for up to 4 days. Keep the portions small to allow the food to cool quickly, which maintains the quality of the pasta and prevents bacterial growth.

Freezing and Thawing Process

This dish can be frozen for up to 3 months. For the best results, freeze the chili base and the cheese sauce separately, as the dairy in the sauce may separate during the freezing and thawing process. Thaw in the refrigerator overnight before reheating.

Best Containers for Storage

Glass containers are preferable for this recipe as they do not absorb the strong scents of chili powder and garlic. Ensure there is a small amount of head-space in the container to allow for slight expansion during freezing.

Reheating Strategies

Stovetop Reheating Method

Place the leftovers in a pot over medium-low heat. Add a splash of milk or water to loosen the sauce, as the pasta will absorb moisture from the chili during storage, making it thicker than when first cooked.

Microwave Reheating Tips

Heat the chili mac in short 1-minute intervals, stirring in between. Adding a teaspoon of water or milk before microwaving helps steam the noodles and prevents the cheese sauce from breaking or becoming oily.

Slow Cooker Reheating

For larger quantities, place the leftovers back in the slow cooker on the warm setting for 1-2 hours. Stir occasionally and add a small amount of milk if the consistency has become too thick.

Preparation and Planning

Make-Ahead Components

The chili base can be prepared a day in advance and stored in the fridge. On the day of serving, simply reheat the chili in the slow cooker, then cook the pasta and prepare the fresh cheese sauce just before combining.

Batch Cooking for Meal Prep

This recipe yields 8 servings, making it ideal for weekly meal prep. Divide the final product into individual containers immediately after cooking. This prevents over-serving and ensures a consistent portion of pasta and sauce in every meal.

Time-Saving Shortcuts

Use a multi-cooker to brown the meat and slow cook the chili in the same pot to reduce cleanup. You can also use high-quality pre-cooked pasta if you are short on time, though boiling them fresh is recommended for the best texture.

Troubleshooting Common Issues

Handling a Watery Chili

If the chili is too thin, stir in a tablespoon of tomato paste or a small amount of cornstarch slurry (cornstarch mixed with water). Let it cook on high for an additional 30 minutes without the lid to reduce the liquid.

Fixing Grainy Cheese Sauce

If the sauce becomes grainy, it is likely due to overheating or using pre-shredded cheese. You can attempt to fix this by whisking in a tablespoon of warm milk or a pinch of cream of tartar over low heat to re-emulsify the sauce.

Preventing Burnt Edges

Slow cookers can sometimes develop hot spots along the sides. Stir the chili every 2 hours on the high setting to ensure the meat and beans are evenly heated and not sticking to the walls of the ceramic insert.

Frequently Asked Questions

Can I cook the pasta inside the slow cooker?

It is not recommended because pasta often overcooks and becomes mushy when left in a slow cooker. Cooking the noodles separately and adding them at the end ensures the perfect al dente texture.

What is the best cheese for this recipe?

Colby Jack or Cheddar Jack are ideal for their melting properties and mild flavor. For a sharper taste, use a sharp white cheddar, but be mindful that it may be more prone to separation if overheated.

Can I use ground beef instead of turkey?

Yes, ground beef works very well. Be sure to brown the beef and drain the excess grease before adding it to the slow cooker to keep the sauce from becoming too oily.

How do I store this to keep the pasta from getting soggy?

The best way to prevent sogginess is to store the cooked chili and the cooked pasta in separate containers. Mix them together only when you are ready to reheat and serve the meal.

Slow Cooker Chili Mac

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• Author: samanthahayes
• Total Time: 4 hours 20 minutes
• Yield: 8 servings 1x
• Diet: General

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Description

A hearty and filling Slow Cooker Chili Mac featuring ground turkey, kidney beans, and a creamy homemade cheese sauce, perfect for a family dinner.

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Ingredients

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• 1 pound ground turkey
• 15 oz canned light red kidney beans, drained and rinsed
• 28 oz canned diced tomatoes
• 15 oz tomato sauce
• 1 tablespoon chili powder
• 1 tablespoon ancho chili powder
• 1 teaspoon chipotle chili powder
• 2 teaspoons cumin
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried cilantro
• 12 oz dried elbow noodles
• 2 tablespoons butter
• 2 tablespoons flour
• 1 1/2 cups milk
• 1 cup shredded colby jack or cheddar jack cheese (4 oz)

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Instructions

1. Step: Brown ground turkey in skillet over medium high heat (or use multi-cooker).
2. Step: Transfer the browned turkey to slow cooker.
3. Step: Add beans, tomatoes, tomato sauce and seasoning and stir to combine.
4. Step: Cover and cook on high for 3-4 hours or low for 6-8 hours.
5. Step: Cook noodles according to package directions, ensure they are fully drained of excess water and add to cooked chili in slow cooker.
6. Step: Melt butter in saucepan over medium high heat.
7. Step: Whisk in flour until smooth.
8. Step: Slowly pour in milk while whisking to ensure a smooth mixture, then continue to whisk as the sauce simmers for about 3-4 minutes, becoming slightly thick.
9. Step: Stir in cheese until smooth and remove from heat.
10. Step: Pour the cheese sauce into slow cooker and stir to combine everything.
11. Step: Put the cover back on and let it all sit on low or warm for about 20 minutes to thicken before serving.

Notes

Shred your own cheese from the block to prevent the sauce from becoming grainy. Cook noodles to al dente so they hold up better when added to the slow cooker.

• Prep Time: 20 minutes
• Cook Time: 4 hours
• Category: Dinner
• Method: Slow Cooker
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 409 kcal
• Sugar: 9 g
• Sodium: 775 mg
• Fat: 10 g
• Saturated Fat: 5 g
• Unsaturated Fat: 5 g
• Trans Fat: 0 g
• Carbohydrates: 52 g
• Fiber: 7 g
• Protein: 28 g
• Cholesterol: 55 mg