Your family will ask for seconds with this slow cooker chili mac. It blends hearty chili flavors with tender elbow macaroni and a creamy cheddar sauce.
The beef and beans make it filling, while the smoky spices add gentle warmth. The pasta cooks right in the pot, so cleanup stays simple.
This recipe takes about 20 minutes of hands-on work. The slow cooker handles the rest, making it a great choice for busy weeknights.
Why You’ll Love This Recipe
- Hands-on prep takes about 20 minutes
- Budget-friendly ingredients you likely already have
- Family favorite with cheesy, saucy comfort
- Makes plenty for leftovers
- Beginner friendly with simple steps
- Full of hearty, smoky flavor
Ingredients
- 1 pound lean ground beef (ground turkey works too)
- 1 small yellow onion, diced
- 1 bell pepper, diced
- 2 cloves garlic, minced
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 can (15 ounces) diced tomatoes, undrained
- 1 can (8 ounces) tomato sauce
- 1 cup low-sodium beef broth
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper
- 1 1/2 cups dry elbow macaroni
- 1 1/2 cups water, for the pasta
- 2 cups shredded sharp cheddar cheese
- 1/2 cup whole milk (optional, for a creamier sauce)
Substitution tip: Swap the beef for plant-based crumbles to make it vegetarian. Use pepper jack for a little heat.
Kitchen Equipment
- Large skillet
- 6-quart slow cooker
- Wooden spoon or spatula
- Cutting board and knife
- Measuring cups and spoons
- Colander
Step-by-Step Instructions
Brown the Beef and Vegetables
- Heat a large skillet over medium-high heat. Add the ground beef and cook for 6 to 8 minutes, breaking it up, until no pink remains.
- Drain most of the fat. Add the onion and bell pepper, and cook for 3 to 4 minutes until softened.
- Stir in the garlic and cook for 30 seconds until fragrant.
Build the Chili Base
- Transfer the beef mixture to the slow cooker. Add the kidney beans, diced tomatoes, tomato sauce, beef broth, chili powder, cumin, smoked paprika, salt, and black pepper.
- Stir well. Cover and cook on low for 4 hours or on high for 2 hours, until the mixture is bubbling around the edges.
Add the Pasta and Cheese
- Stir in the dry macaroni and 1 1/2 cups water. Cover and cook on high for 30 to 40 minutes, stirring halfway through.
- Check that the pasta is tender. If the chili looks too thick, add 1/4 cup water at a time.
- Turn off the slow cooker. Stir in the cheddar a handful at a time until smooth and melted.
- Add the milk, if using, for extra creaminess. Let it rest for 5 minutes before serving.
Expert Tips
- Brown the beef first. This step adds deep flavor and removes excess grease.
- Watch the pasta. Check it at 30 minutes. Overcooked macaroni can turn mushy as it sits.
- Adjust the thickness. Add broth or water in small amounts until the sauce feels right.
- Shred your own cheese. Pre-shredded cheese can be grainy. A block melts more smoothly.
- Add vegetables. Corn or diced zucchini work well if added during the last hour.
Variations
- Spicy: Add a diced jalapeño or a pinch of cayenne pepper.
- Vegetarian: Use plant-based crumbles and vegetable broth.
- High Protein: Add an extra can of beans or use lean ground turkey.
- Kid Friendly: Skip the chili powder and smoked paprika for a milder flavor.
- Stovetop Version: Simmer everything in a Dutch oven, adding the pasta during the last 15 minutes.
What to Serve With
A crisp green salad balances the rich, cheesy chili mac. Cornbread is another classic partner for soaking up extra sauce.
- Sides: Garden salad, steamed green beans, or warm cornbread
- Drinks: Iced tea, sparkling water, or a cold lemonade
- Desserts: Apple crisp or a simple vanilla pudding
Storage
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze portions for up to 3 months. Pasta may soften slightly after thawing.
- Reheating: Warm on the stovetop over medium heat with a splash of milk or water, stirring often. You can also microwave in short bursts.
Frequently Asked Questions
Can I cook the pasta before adding it?
You can, but adding dry pasta with extra liquid works well. Cooked pasta may turn mushy during the long cook time.
Can I use low-fat cheese?
Yes, though it may melt less smoothly. Adding a little milk helps the sauce stay creamy.
Do I have to brown the beef first?
It is not strictly required, but browning adds flavor and reduces extra grease.
Can I make this without a slow cooker?
Yes. Use the stovetop version, simmering gently with a lid and stirring often.
Is this recipe spicy?
It is mildly warm. Add cayenne or jalapeño if you like more heat.
Can I double the recipe?
Use a larger slow cooker, at least 7 quarts. Check the pasta closely, since the cooking time may change.
Nutrition
Estimated values per serving, based on 6 servings:
- Calories: about 480
- Protein: about 30 g
- Fat: about 20 g
- Carbs: about 45 g
- Fiber: about 6 g
- Sugar: about 7 g
- Sodium: about 850 mg
Nutritional information is an estimate and may vary.
Conclusion
This slow cooker chili mac is an easy way to bring everyone to the table. Give it a try on your next busy night, and leave a comment to tell us how it went. Please rate the recipe too, and browse more recipes on our site for your next family dinner.
