Combining two comfort food favorites, this crockpot chili mac and cheese is a family pleaser that brings cheesy, hearty goodness together in one pot. It’s perfect for busy days when you want a satisfying meal without hassling over the stove.
The rich blend of savory chili and creamy cheese meld with tender elbow macaroni to create a warm, filling dish that my kids always request. Whether for a casual dinner or a cozy weekend meal, this recipe is sure to delight.
- One-pot convenience makes dinner preparation effortless and easy to clean up.
- Comforting fusion of chili and cheesy macaroni appeals to kids and adults alike.
- Slow cooker method allows flavors to deepen beautifully over several hours.
- Hearty ingredients deliver a nourishing and filling meal in every bite.
Ingredients
- Ground beef (1 lb): Provides rich, savory protein as a hearty foundation for the chili mac.
- Kidney beans (1 can, 15 oz): Adds creaminess and fiber, complementing the meat with a mild texture.
- Diced tomatoes (1 can, 28 oz): Offers tangy acidity and moisture, balancing flavors and blending well in the crockpot.
- Onion (1, chopped): Provides a sweet, aromatic base flavor that enhances the chili elements.
- Garlic (2 cloves, minced): Adds depth and a subtle spicy punch that complements beef and tomatoes.
- Elbow macaroni (2 cups, uncooked): The classic pasta choice that absorbs the flavors and holds creamy cheese sauce.
- Cheddar cheese (2 cups, shredded): Melted into the dish to create a luscious, gooey texture and sharp cheesy flavor.
- Chili powder (2 tsp): Infuses the dish with smoky warmth, defining the chili taste.
- Salt and pepper (to taste): Essential seasonings to balance and enhance all other flavors.
Instructions
- Brown the Ground Beef and Onion
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In a skillet over medium heat, cook the ground beef with chopped onion until beef is browned and onions are translucent. Drain excess fat to prevent greasiness, then transfer the mixture to the crockpot. This step builds flavor and ensures the beef is fully cooked before slow cooking.
- Add Remaining Ingredients Except Cheese
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Add kidney beans, diced tomatoes, minced garlic, uncooked elbow macaroni, chili powder, salt, and pepper into the crockpot with the beef mixture. Stir gently to combine all ingredients evenly. This prepares the dish to cook together slowly, allowing flavors to meld impeccably.
- Cook on Low for 4-5 Hours
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Cover and cook the mixture on the low setting of your crockpot for 4 to 5 hours. This slow cooking tenderizes the pasta and lets the chili flavors deepen, creating a hearty and comforting meal without needing much attention.
- Stir in Cheddar Cheese Before Serving
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About 15 minutes before serving, stir in the shredded cheddar cheese until fully melted. This adds creamy richness and a deliciously gooey texture that ties the whole dish together beautifully.
- Using uncooked pasta in the crockpot saves time and blends flavors but avoid overcooking to keep pasta from becoming mushy.
- Feel free to adjust chili powder to suit your spice preference or add other seasonings like cumin for extra warmth.
- For a thicker chili mac, reduce the amount of diced tomatoes or add a tablespoon of tomato paste.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of milk to restore creaminess if needed.
Serving Suggestions
This chili mac and cheese pairs wonderfully with a crisp green salad or steamed vegetables for a balanced meal. Garnish with fresh herbs or a dollop of sour cream to elevate the presentation and flavor experience.
- Brown the beef thoroughly to develop rich umami flavors before slow cooking.
- Use sharp cheddar for pronounced cheesiness or blend with Monterey Jack for a smoother melt.
- If your crockpot runs hot, check pasta tenderness at 3 hours to prevent overcooking.
FAQs
- Can I use a different type of pasta?
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Yes, short pasta shapes like rotini or shells also work well, but adjust cooking time as needed for tenderness.
- Is it possible to make this vegetarian?
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Absolutely! Substitute ground beef with plant-based crumbles or extra beans and add vegetables like bell peppers for more texture.
- Can I prepare this recipe in advance?
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Yes, you can assemble ingredients the night before and refrigerate, then cook the next day for convenience.
- How spicy is this chili mac and cheese?
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Mild to moderate heat depending on chili powder amount; easily adjusted to taste to suit all palates.
- Can I freeze leftovers?
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Freezing is possible but pasta texture may change slightly. For best results, freeze without cheese and add fresh after reheating.
- What type of cheddar cheese works best?
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A sharp or medium cheddar melts well and provides the classic strong cheesy flavor that complements chili perfectly.
- Can I add more vegetables?
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Definitely! Diced bell peppers, corn, or zucchini can be added along with the other ingredients for extra nutrition and flavor.
Crockpot Chili Mac Cheese
Equipment
- 1 crockpot
- 1 skillet for browning beef and onion
Ingredients
- 1 lb ground beef
- 1 can 15 oz kidney beans, drained and rinsed
- 1 can 28 oz diced tomatoes
- 1 onion chopped
- 2 cloves garlic minced
- 2 cups uncooked elbow macaroni
- 2 cups shredded cheddar cheese
- 2 tsp chili powder
- Salt and pepper to taste
Instructions
- Brown the ground beef and chopped onion in a skillet over medium heat until fully cooked, then drain excess fat.
- Transfer the browned beef and onion to the crockpot.
- Add kidney beans, diced tomatoes, garlic, uncooked elbow macaroni, chili powder, salt, and pepper to the crockpot and stir to combine.
- Cook on low heat for 4 to 5 hours until pasta is tender.
- Stir in shredded cheddar cheese and let it melt before serving.
Notes
- Use mild or spicy chili powder to adjust heat.
- For a vegetarian version, substitute ground beef with plant-based crumbles.
- Store leftovers in an airtight container in the fridge for up to 3 days.
