This Slow Cooker Cheddar Chili Mac is the kind of comfort food that always disappears fast.
It combines hearty chili, tender macaroni, and lots of melty cheddar cheese in one easy crockpot meal.
The slow cooker does most of the work, so you can set it and forget it until dinner time.
Servings: 8
Prep Time: 15 minutes
Cook Time: 4–5 hours on LOW
Total Time: About 5 hours
Why I Love This Recipe
The first time I made this recipe was on a busy day when I wanted something warm and filling without standing over the stove all evening. I tossed everything into the slow cooker, came back a few hours later, stirred in cheese and pasta, and dinner was ready.
What surprised me most was how creamy and flavorful it became. The pasta soaks up the chili flavor while the cheddar melts into a rich sauce. It tastes like chili and mac and cheese had the perfect dinner together.
Things I love about this recipe:
- Easy one-pot meal
- Rich, cheesy comfort food
- Great for meal prep
- Simple ingredients
- Makes a large batch
- Perfect for busy weeknights
- Leftovers reheat beautifully
What You’ll Need
- 1 pound lean ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 cans (15 ounces each) chili beans, undrained
- 1 can (15 ounces) tomato sauce
- 1 can (14.5 ounces) diced tomatoes, undrained
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 cups beef broth
- 2 cups elbow macaroni, uncooked
- 3 cups sharp cheddar cheese, freshly shredded
Pro Tips
- Shred your own cheddar cheese for the smoothest melt.
- Drain excess grease from the beef before adding it to the slow cooker.
- Stir the macaroni well after adding it so it cooks evenly.
- Check the pasta near the end of cooking to avoid overcooking.
- Let the chili mac rest for 5 minutes before serving so it thickens slightly.
Tools Required
- Black oval crockpot
- Large skillet
- Wooden spoon
- Measuring cups
- Measuring spoons
- Cheese grater
- Cutting board
- Chef’s knife
Substitutions and Variations
- Ground turkey can replace ground beef.
- Pepper jack cheese can replace some of the cheddar.
- Add diced bell peppers for extra vegetables.
- Use black beans instead of chili beans.
- Add a pinch of cayenne pepper for more heat.
Make Ahead Tips
- Brown the beef, onion, and garlic one day ahead.
- Shred the cheese ahead of time and refrigerate.
- Measure spices in advance for faster prep.
Recipe Instructions
Step 1: Brown the Beef
Heat a large skillet and cook 1 pound lean ground beef with 1 medium diced onion for 6 to 8 minutes. Stir often until the beef is fully browned and the onion is soft. Add 2 cloves minced garlic and cook for 30 seconds. Drain any excess grease.
Step 2: Add Chili Ingredients to the Crockpot
Transfer the browned ground beef mixture to the black oval crockpot. Add two 15-ounce cans chili beans, one 15-ounce can tomato sauce, one 14.5-ounce can diced tomatoes, 2 tablespoons chili powder, 1 teaspoon ground cumin, 1 teaspoon salt, ½ teaspoon black pepper, and 2 cups beef broth. Stir until combined.
Step 3: Slow Cook the Chili
Cover and cook on LOW for 4 hours until the flavors have blended and the chili is hot and bubbling.
Step 4: Add the Macaroni
Stir 2 cups uncooked elbow macaroni into the hot chili. Make sure all the pasta is covered by liquid. Cover and cook for 25 to 30 minutes until the macaroni is tender.
Step 5: Add the Cheese
Add 3 cups freshly shredded sharp cheddar cheese. Stir until completely melted and creamy.
Step 6: Serve
Let the chili mac rest for 5 minutes. Spoon into bowls and serve warm.
Why This Recipe Works (Quick Science)
- Slow cooking gives the beef, beans, tomatoes, and spices time to blend together.
- The starch from the macaroni helps thicken the sauce.
- Freshly shredded cheddar melts more smoothly because it contains fewer anti-caking ingredients.
- Adding the pasta near the end prevents it from getting mushy.
Common Mistakes
- Adding the pasta too early can make it overcooked.
- Using pre-shredded cheese may create a grainy sauce.
- Not draining greasy beef can make the chili oily.
- Overcooking the macaroni can cause it to fall apart.
- Forgetting to stir after adding pasta may lead to uneven cooking.
What to Serve With
- Cornbread
- Garlic bread
- Green salad
- Steamed broccoli
- Roasted vegetables
- Coleslaw
Macros Information
Per Serving (Approximate)
- Calories: 525
- Protein: 33g
- Carbohydrates: 35g
- Fat: 28g
- Fiber: 7g
- Sugar: 6g
- Sodium: 980mg
Leftovers and Storage
- Store in an airtight container for up to 4 days in the refrigerator.
- Freeze for up to 2 months.
- Reheat in the microwave or on the stovetop.
- Add a splash of broth if the chili mac thickens too much after storage.
FAQ
Q: Can I make this recipe ahead of time?
A: Yes. Prepare the chili portion ahead and add the macaroni and cheese when reheating.
Q: Can I use a different pasta shape?
A: Yes. Small shells, rotini, or cavatappi work well.
Q: Can I make it spicy?
A: Yes. Add cayenne pepper, hot sauce, or diced jalapeños.
Q: Can I freeze leftovers?
A: Yes. Cool completely before freezing in airtight containers.
Q: Can I use ground turkey?
A: Absolutely. Ground turkey works well and makes the dish a little lighter.
Final Thoughts
If you’re looking for an easy comfort food dinner that feels hearty and satisfying, this Slow Cooker Cheddar Chili Mac is a great choice. The rich chili, tender pasta, and creamy cheddar cheese come together in every bite. Give it a try, and don’t forget to come back and share how it turned out for you. I’d love to hear your tips, changes, and any questions you have after making it.