Crockpot Cowboy Mac n' Cheese
Cook 3 hours on high, then 30 minutes more
| Course | Main Dish |
| Categories | Beef, Pasta, Cheese |
| Collections | Crockpot, seanyboycooks |
| Source | seanyboycooks – YouTube |
| Notes | see “Notes” below |
Reconstructed from the video's narration — no written recipe in the description and no creator recipe in the comments. Quantities below are as stated.
Ingredients
2 lb ground beef (raw, not browned)
1 packet chili seasoning
2 cans Rotel (classic), diced
2 cans chili beans
4 cups beef broth
1 lb elbow macaroni, uncooked
2 cups shredded cheddar cheese (freshly shredded, not bagged)
8 oz Velveeta, cubed
Instructions
Spread the raw ground beef across the bottom of the slow cooker.
Sprinkle the chili seasoning packet over the top.
Add the Rotel and chili beans.
Pour in the beef broth.
Stir everything together well.
Cover and cook on high for 3 hours.
Remove the lid and stir in the uncooked elbow macaroni.
Stir in the shredded cheddar and cubed Velveeta.
Cover and cook 30 more minutes.
Stir and serve.
Notes
Freshly shredded cheddar melts smoother than the pre-shredded bagged kind.
Make sure the macaroni goes in uncooked — it cooks through in the last 30 minutes.
Gap in this export: Can sizes for the Rotel and chili beans, or the size of the chili seasoning packet
Gap in this export: Number of servings