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Slow Cooker Chili Mac

Slow Cooker Chili Mac

Julia
Slow cooker chili mac is an easy, family-friendly comfort food made with hearty chili, tender macaroni, and melted cheese—all cooked in one pot. This crockpot chili mac recipe is perfect for busy weeknights, budget dinners, and cozy meals with minimal effort.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes

Ingredients
  

  • 1 pound lean ground beef
  • 1 small onion finely diced
  • 2 cloves garlic minced
  • 1 15 oz can kidney beans or black beans, drained and rinsed
  • 1 15 oz can tomato sauce
  • 1 14.5 oz can diced tomatoes
  • 2 cups beef broth
  • 2 tablespoons chili seasoning store-bought or homemade
  • ½ teaspoon salt or to taste
  • ½ teaspoon black pepper
  • 1½ cups uncooked elbow macaroni
  • 1½ –2 cups shredded cheddar cheese

Instructions
 

  • In a skillet over medium heat, brown the ground beef until fully cooked. Drain excess grease.
  • Transfer the cooked beef to a 5–6 quart slow cooker.
  • Add onion, garlic, beans, tomato sauce, diced tomatoes, beef broth, chili seasoning, salt, and pepper. Stir well.
  • Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, until onions are soft and flavors are blended.
  • About 30 minutes before serving, stir in the uncooked macaroni, making sure it is fully submerged.
  • Cover and cook until pasta is tender.
  • Turn off the slow cooker and stir in shredded cheese until melted and creamy.
  • Let rest for 5–10 minutes before serving to thicken.

Notes

  • Add pasta only at the end to avoid mushy texture.
  • If chili mac becomes too thick, stir in extra broth as needed.
  • For extra creaminess, use a mix of cheddar and Monterey Jack cheese.
  • This recipe thickens as it sits—perfect for leftovers.