This slow cooker chili mac is a hearty mash up of chili and macaroni and cheese. Ground beef, kidney beans, tomatoes, and chili powder simmer all day, then elbow macaroni cooks right in the pot and a double dose of cheddar and Monterey Jack melts into the sauce at the end.
It is a great set it and forget it dinner for busy days. You brown the beef, add everything to the slow cooker, and come home to a pot that only needs macaroni and cheese. Scallions on top add a fresh, mild bite.
Table of Contents
Why This Slow Cooker Chili Mac Recipe Works
The chili base gets hours to build flavor while the macaroni waits until the final 30 minutes. Adding the pasta late is important, because pasta that cooks all day turns mushy and absorbs too much liquid. A short finish on high heat cooks it just until tender.
Browning the beef first is a small step that pays off. It gives the chili a deeper flavor, and it lets you drain extra fat before the meat goes into the pot. The two cheeses melt smoothly into the sauce because they are stirred in at the end.
Ingredients for Slow Cooker Chili Mac
- 1 lb ground beef
- 1 medium onion, chopped
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) kidney beans, drained
- 2 tbsp tomato paste
- 3 cups low sodium beef broth
- 2 cups elbow macaroni (about 8 oz)
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 2 tbsp chili powder
- 1 tsp cayenne pepper, optional
- 2 scallions, chopped, for garnish
How to Make Slow Cooker Chili Mac
1. Brown the beef.
Cook the ground beef and chopped onion in a skillet over medium heat until the beef is browned and no pink remains. Drain off the extra fat.
2. Load the slow cooker.
Add the beef and onion to the slow cooker with the diced tomatoes, kidney beans, tomato paste, beef broth, chili powder, and cayenne.
3. Stir.
Stir well so the tomato paste dissolves and the spices spread evenly.
4. Cook low.
Cover and cook on low for 5 to 6 hours.
5. Add the macaroni.
About 30 minutes before serving, turn the slow cooker to high, stir in the elbow macaroni, and cover. Stir once or twice so the pasta stays submerged.
6. Melt the cheese.
When the macaroni is tender, stir in the cheddar and Monterey Jack until melted and creamy.
7. Garnish.
Top with chopped scallions and serve hot.
How to Serve Slow Cooker Chili Mac
Serve bowls with extra cheese, crushed tortilla chips, or sliced jalapenos. A square of jalapeno cornbread is a natural side for scooping up the sauce, and crockpot hot dog chili is a good match if you are feeding a game day crowd.
If you want a meat free option on another night, try vegetarian crockpot chili mac, or serve the chili mac next to restaurant style mac and cheese for a pasta night spread.
How to Store and Reheat Slow Cooker Chili Mac
Cool the chili mac and refrigerate it in an airtight container within two hours. Plan to eat it within 3 to 4 days. Reheat on the stove or in the microwave, with a splash of broth or milk if it looks thick, until it reaches 165 degrees F. Do not reheat leftovers in the slow cooker. For longer storage, freeze it in a sealed container.
Tips and Variations for Slow Cooker Chili Mac
Adjust the chili powder and cayenne to control the heat. Ground turkey or a plant based crumble can replace the beef for a lighter version, and you can mix different cheeses based on what you like. For this slow cooker chili mac, using low sodium broth is helpful because the cheese, beans, and canned tomatoes already carry salt.
Safe handling matters with slow cooker recipes, so use a thermometer and follow the leftovers guidance in the University of Minnesota Extension article on storing and reheating leftovers.
Frequently Asked Questions About Slow Cooker Chili Mac
Can I make slow cooker chili mac on high?
Yes. Cook the chili base on high for a shorter time, then add the macaroni for the last 30 minutes and finish as directed.
Do I have to brown the beef for slow cooker chili mac?
It is not required, but browning improves flavor and lets you drain extra fat. Make sure the beef is fully cooked to 160 degrees F.
Can I use different pasta in slow cooker chili mac?
Yes. Other small shapes such as shells work, though the cooking time may change. Check the pasta for tenderness before adding the cheese.
Why add the macaroni at the end?
Pasta that cooks all day turns mushy. Adding it late keeps the texture tender instead of soft.
Can I freeze chili mac?
You can freeze it in a sealed container. The pasta softens a little after thawing, so reheat gently.
Slow Cooker Chili Mac and Cheese
Equipment
- Slow cooker
- Skillet
Ingredients
Main Ingredients
- 1 lb ground beef
- 1 medium onion chopped
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) kidney beans drained
- 2 tbsp tomato paste
- 3 cup low sodium beef broth
- 2 cup elbow macaroni about 8 oz
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 2 tbsp chili powder
- 1 tsp cayenne pepper optional
- 2 scallions chopped, for garnish
Instructions
Cooking
- Brown the ground beef and onion in a skillet until no pink remains and drain the extra fat.
- Add the beef and onion to the slow cooker with the tomatoes, beans, tomato paste, broth, chili powder, and cayenne.
- Stir well to combine.
- Cover and cook on low for 5 to 6 hours.
- About 30 minutes before serving, turn to high, stir in the macaroni, and cover, stirring once or twice.
- When the macaroni is tender, stir in the cheddar and Monterey Jack until melted.
- Garnish with scallions and serve hot.
