This slow cooker chili mac brings together all the bold, beefy chili flavor with cheesy, tender pasta—but with way less effort.
Everything goes in the Crockpot and cooks low and slow, so you can set it and forget it. Perfect for a weeknight when you want something hearty without hovering over the stove.
Why I Love This Recipe
I love this one because it’s all comfort, no hassle. Slow cooking gives the chili flavor time to really develop, and the pasta soaks up all that goodness like a sponge.
- One pot, no extra dishes
- Deep, smoky flavor thanks to spices and beef
- Pasta cooks right in the Crockpot
- Cheesy, hearty, and super filling
- Makes awesome leftovers
I first made this version when my stove was out during a kitchen reno. I needed dinner that didn’t require babysitting. Tossed everything in the slow cooker and came back a few hours later to one of the best bowls of chili mac I’ve had—no stovetop required.
Servings and Cook Time
- Servings: 6
- Cook Time: 6–7 hours on low (add pasta in last 30 mins)
Macros (Per Serving, Approximate)
- Calories: 495
- Protein: 32g
- Carbs: 40g
- Fat: 23g
- Fiber: 6g
Why This Recipe Works (Quick Science)
Slow cooking breaks down the beef and lets the spices bloom fully, giving a deep chili flavor. Pasta gets added at the end so it stays tender, not mushy. Adding cheese at the end keeps it melty and smooth without curdling.
Common Mistakes
- Adding pasta too early: It will overcook and get mushy
- Not browning the beef first: Skipping this step can make the flavor flat
- Dumping cheese in at the start: It’ll separate—always add at the end
- Forgetting to stir in the last 30 minutes: Helps prevent sticking and ensures pasta cooks evenly
What You’ll Need
- 1 tbsp olive oil
- 1 lb ground beef
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 1 tbsp chili powder
- 1 tsp smoked paprika
- 1/2 tsp cumin
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 (14.5 oz) can diced tomatoes
- 1 (15 oz) can kidney beans, drained and rinsed
- 2 1/2 cups beef broth
- 1 cup elbow macaroni (uncooked, added later)
- 1 1/2 cups shredded sharp cheddar cheese
- Optional: chopped cilantro, extra cheese for topping
Pro Tips
- Brown the beef and onion before adding to the Crockpot for best flavor
- Use freshly shredded cheese—it melts smoother
- Keep the lid on while pasta cooks to retain moisture
- Add a splash of broth if it thickens too much after adding cheese
- Let it rest 5–10 mins before serving to thicken
Tools Required
- 6-quart Crockpot or slow cooker
- Skillet
- Cutting board and knife
- Spatula or wooden spoon
- Measuring cups and spoons
Substitutions and Variations
- Ground meat: Use turkey or chicken
- Beans: Black beans or pinto work fine
- Cheese: Try a Monterey Jack or cheddar-jack blend
- Pasta: Small shells, rotini, or penne instead of elbow
- Heat: Add jalapeños or chipotle powder for a kick
Make Ahead Tips
- Brown beef and onion the night before and refrigerate
- Measure spices and store in a small container for fast dump-and-go
- You can fully cook and refrigerate, then just reheat when ready to serve
How to Make Crockpot Texas-Style One Pot Chili Mac
Step 1: Brown beef and onion
In a skillet, heat 1 tbsp olive oil over medium heat. Add 1 lb ground beef and 1 small diced yellow onion. Cook for about 6–7 minutes, breaking up the meat, until beef is browned and onions are soft. Drain excess fat.
Step 2: Add everything to the Crockpot (except pasta and cheese)
Transfer browned beef and onions to Crockpot. Add 3 cloves minced garlic, 2 tbsp tomato paste, 1 tbsp chili powder, 1 tsp smoked paprika, 1/2 tsp cumin, 1/2 tsp onion powder, 1/2 tsp salt, 1/4 tsp black pepper, 1 (14.5 oz) can diced tomatoes with juices, 1 (15 oz) can kidney beans (drained and rinsed), and 2 1/2 cups beef broth. Stir well to combine.
Step 3: Slow cook
Cover and cook on low for 5 1/2 to 6 hours, letting all the flavors come together and the mixture thicken slightly.
Step 4: Add pasta
Stir in 1 cup uncooked elbow macaroni, making sure it’s fully submerged. Cover and cook on high for another 25–30 minutes, until pasta is tender.
Step 5: Stir in cheese
Turn off heat. Add 1 1/2 cups shredded sharp cheddar cheese and stir until completely melted and creamy.
Step 6: Serve
Let sit 5–10 minutes to thicken. Scoop into bowls and top with chopped cilantro and extra cheese if you like.
Leftovers and Storage
Cool completely, then store in an airtight container in the fridge for up to 4 days. Reheat in the microwave or on the stove with a splash of broth. You can also freeze it for up to 2 months—just leave out the cheese and stir it in fresh after reheating.
Conclusion
This Crockpot Texas-Style Chili Mac is hearty, bold, and seriously low-effort. It gives you all the flavor of a slow-simmered chili with cheesy pasta comfort, made right in the slow cooker. Try it out and let me know how yours turned out—or what you added to make it your own!