Recipe: Slow Cooker Chili Mac and Cheese

Ingredients

• 1 tablespoon olive oil
• 1/2 medium yellow onion, diced
• 1 pound lean ground beef
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 2 teaspoons garlic powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 (28-ounce) can fire-roasted diced tomatoes
• 1 (15-ounce) can kidney beans, drained and rinsed
• 1 (6-ounce) can tomato paste
• 1 1/2 cups low-sodium beef broth or water
• 8 ounces elbow macaroni, cooked
• 1 1/2 cups shredded cheddar cheese (about 6 ounces), divided
• 1 1/2 cups shredded Monterey Jack cheese (about 6 ounces), divided
• 4 medium scallions, thinly sliced (optional)

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