Chili Macaroni and Cheese

In 'More Make It Fast, Cook It Slow' by Stephanie O'Dea

• Ready In: 4 hrs 30 mins
• Serves: 6

Ingredients

• 1  lb lean ground beef
• 1  onion, finely chopped
• 1 (14 1/2ounce) can diced tomatoes, undrained
• 1 (15 ounce) can kidney beans, undrained
• 2  teaspoons chili powder
• 1  teaspoon ground cumin
• 2  cups elbow macaroni
• 2  cups  mexican blend shredded cheese

Directions

1. Use a 6-quart cooker.
2. Brown the meat and onion in a large skillet on the stovetop, and drain the fat.
3. Put into the slow cooker, and add the tomatoes and kidney beans.
4. Stir in the chili powder, cumin, uncooked macaroni, and cheese.
5. Cover and cook on low for 4 hours, or until the pasta has reached the desired tenderness.
6. Taste for seasoning and adjust.