Turn on the sauté function of your Crockpot Express and brown the ground beef, breaking it up into small pieces as it cooks. Once browned, drain any excess fat.

Add the chopped onion and minced garlic to the cooked beef. Sauté for another 2-3 minutes until the onion becomes translucent and fragrant.

Stir in the diced tomatoes, kidney beans, black beans, tomato sauce, beef broth, chili powder, cumin, paprika, oregano, salt, and black pepper. Mix well to combine all the ingredients.

Cancel the sauté function and close the lid of the Crockpot Express, ensuring the vent is in the sealing position.

Select the manual or pressure cook function and set the timer for 5 minutes. The Crockpot Express will come to pressure, and the chili will cook under pressure for 5 minutes.

Once the timer goes off, carefully release the pressure by turning the vent to the venting position. Be cautious of the hot steam.

Open the lid and stir in the elbow macaroni. Close the lid again, but do not turn on the pressure cook function.

Select the slow cook function and set it to low. Let the chili mac simmer in the slow cooker mode for about 20-25 minutes or until the macaroni is tender and cooked through.

Stir in the shredded cheddar cheese until it melts and blends into the chili mac.

Serve hot in bowls and garnish with optional toppings like chopped green onions, a dollop of sour cream, and extra shredded cheese.