Slow Cooker Chili Mac

Why You’ll Love This Recipe

This recipe is a lifesaver for families and busy individuals alike. It’s a budget-friendly, kid-approved dish that delivers maximum flavor with minimal effort. The slow cooker ensures deep, well-developed flavors while keeping the process easy and mess-free. Plus, it’s a complete meal in one pot — protein, carbs, and cheesy goodness all together. You can customize it to fit your spice level or dietary needs, and it stores well for leftovers.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Ground beef
• Onion
• Garlic
• Kidney beans
• Black beans
• Diced tomatoes
• Tomato sauce
• Beef broth
• Chili powder
• Cumin
• Paprika
• Salt
• Pepper
• Elbow macaroni
• Shredded cheddar cheese

Directions

1. In a skillet over medium heat, cook the ground beef with diced onion and garlic until the beef is browned and the onion is softened. Drain excess fat.
2. Transfer the cooked beef mixture to the slow cooker.
3. Add kidney beans, black beans, diced tomatoes, tomato sauce, beef broth, and all seasonings (chili powder, cumin, paprika, salt, and pepper) to the slow cooker.
4. Stir everything together, cover, and cook on low for 6 to 7 hours or high for 3 to 4 hours.
5. About 20 to 30 minutes before serving, stir in the uncooked elbow macaroni.
6. Cover again and cook until the pasta is tender.
7. Just before serving, stir in the shredded cheddar cheese until melted and creamy.
8. Serve hot, garnished with extra cheese, green onions, or sour cream if desired.

Servings and timing

This recipe serves approximately 6 to 8 people.
Prep Time: 15 minutes
Cook Time: 6 to 7 hours on low or 3 to 4 hours on high
Total Time: About 7 hours

Variations

• Vegetarian: Swap the ground beef for plant-based crumbles or extra beans.
• Spicy: Add diced jalapeños, chipotle in adobo, or a dash of cayenne pepper.
• Meaty: Mix in ground sausage or chorizo for extra flavor.
• Different pasta: Use shells, rotini, or gluten-free pasta as alternatives.
• Cheese swap: Try pepper jack or mozzarella instead of cheddar for a different taste.
• Creamier: Stir in a splash of heavy cream or cream cheese for added richness.

Storage/Reheating

Allow leftovers to cool completely before storing.
Store in an airtight container in the refrigerator for up to 4 days.
To reheat, microwave individual portions for 1–2 minutes or warm on the stovetop over medium heat, stirring occasionally.
If the chili mac thickens too much, stir in a splash of broth or water before reheating.
For freezing, place in freezer-safe containers and freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.

FAQs

What type of ground meat can I use besides beef?

You can use ground turkey, chicken, or even plant-based meat alternatives for a lighter option.

Can I cook the pasta separately?

Yes, you can cook the pasta separately and stir it in at the end if you prefer firmer noodles.

Will the pasta get mushy in the slow cooker?

If you add the pasta too early, it can overcook. Add it in the last 20–30 minutes to avoid mushiness.

Can I use canned chili beans instead of plain beans?

Yes, canned chili beans work great and can add even more flavor to the dish.

How do I make this dairy-free?

Simply omit the cheese or use a dairy-free cheese alternative that melts well.

Can I double this recipe?

Yes, just be sure your slow cooker is large enough. You may need to increase cooking time slightly.

What toppings go well with chili mac?

Great options include shredded cheese, sour cream, green onions, jalapeños, or crushed tortilla chips.

Is this recipe spicy?

As written, it’s mild to medium. Adjust the chili powder or add spicy ingredients to taste.

Can I use different beans?

Yes, pinto beans, white beans, or garbanzo beans can be used in place of kidney or black beans.

Do I have to brown the meat first?

While it adds more flavor and removes excess fat, you can skip browning if you’re short on time. Just be sure to stir well.

Conclusion

Slow Cooker Chili Mac is a warm, filling, and easy-to-make dish that brings together the best parts of chili and macaroni and cheese. Whether you’re feeding a family, preparing for game day, or just craving something cozy, this recipe delivers big comfort with little effort. Keep it simple or make it your own with the suggested variations — either way, you’re guaranteed a satisfying meal every time.

Slow Cooker Chili Mac

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Slow Cooker Chili Mac is a hearty, one-pot comfort food that combines the bold flavors of chili with cheesy macaroni. Perfect for busy weeknights, this dish is easy to make, kid-friendly, and packed with protein and flavor.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 6 to 7 hours (low) or 3 to 4 hours (high)
• Total Time: 7 hours
• Yield: 6 to 8 servings
• Category: Main Dish
• Method: Slow Cooker
• Cuisine: American
• Diet: Halal

Ingredients

• 1 lb ground beef
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 1 can (8 oz) tomato sauce
• 2 cups beef broth
• 2 tbsp chili powder
• 1 tsp cumin
• 1 tsp paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cups uncooked elbow macaroni
• 2 cups shredded cheddar cheese

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Instructions

1. In a skillet over medium heat, cook ground beef with diced onion and garlic until beef is browned and onion is softened. Drain excess fat.
2. Transfer the cooked beef mixture to the slow cooker.
3. Add kidney beans, black beans, diced tomatoes, tomato sauce, beef broth, chili powder, cumin, paprika, salt, and pepper.
4. Stir everything together, cover, and cook on low for 6 to 7 hours or high for 3 to 4 hours.
5. About 20 to 30 minutes before serving, stir in the uncooked elbow macaroni.
6. Cover and cook until the pasta is tender.
7. Just before serving, stir in shredded cheddar cheese until melted and creamy.
8. Serve hot, optionally garnished with extra cheese, green onions, or sour cream.

Notes

• Add pasta only in the last 20–30 minutes to prevent overcooking.
• Use canned chili beans for extra flavor if desired.
• Customize spice level with jalapeños or cayenne pepper.
• To make it vegetarian, use plant-based crumbles or extra beans.
• Leftovers thicken—add broth when reheating if needed.

Nutrition

• Serving Size: 1.5 cups
• Calories: 480
• Sugar: 6g
• Sodium: 920mg
• Fat: 22g
• Saturated Fat: 10g
• Unsaturated Fat: 9g
• Trans Fat: 0.5g
• Carbohydrates: 42g
• Fiber: 7g
• Protein: 30g
• Cholesterol: 75mg