Chili Macaroni and Cheese Servings: 12 / Total Time: 5 hrs

Ingredients:

• 2-1/2 pounds lean ground beef (90% lean)

• 1 medium onion, chopped

• 1 medium green pepper, chopped

• 1 banana pepper, finely chopped

• 2 cans (28 ounces each) diced tomatoes, undrained

• 2 cans (16 ounces each) kidney beans, rinsed and drained

• 2-1/2 teaspoons chili powder

• 2 teaspoons ground cumin

• 2 cups uncooked elbow macaroni

• 4 cups shredded cheddar cheese

• Optional: Sour cream and additional shredded cheddar cheese

Directions:

• In a Dutch oven, cook beef, onion and peppers over medium-high heat until beef is no longer pink and vegetables are tender, breaking up beef into crumbles, 8-10 minutes; drain. Transfer to a 7-qt. slow cooker. Stir in tomatoes, beans, chili powder and cumin. Cook, covered, on low until flavors are blended, 5-6 hours.

• Meanwhile, cook macaroni according to package directions; drain. Add to slow cooker. Stir in cheese until melted. If desired, serve with sour cream and additional cheese.

Chili Macaroni and Cheese Recipe photo by Taste of Home