This easy slow cooker chili mac is the kind of cozy, inexpensive dinner everyone goes back for seconds of—rich, meaty chili cooked low and slow with tender elbow macaroni and plenty of melted cheddar cheese.
If your family loves my Slow Cooker Hamburger Helper, Creamy Beef Stew, or Copycat Cracker Barrel Meatloaf, this hearty crockpot chili mac needs to be next on your dinner list.
It has all the bold, classic flavor of homemade chili but turns it into a filling one-pot pasta dinner with very little hands-on work. The key is adding the macaroni near the end so it stays tender instead of turning mushy.
More Slow Cooker Recipes You’ll Love
Why You’ll Love This Crockpot Chili Mac
- Easy, family-friendly comfort food
- Uses simple pantry staples and ground beef
- Great for busy weeknights, game day, or meal prep
- The pasta cooks right in the flavorful chili
- Makes a generous batch and reheats beautifully
Ingredients You’ll Need
- 1 pound lean ground beef
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1 (15-ounce) can chili beans in chili sauce, undrained
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1 (15-ounce) can tomato sauce
- 2 cups beef broth
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt, plus more to taste
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper, optional
- 2 ½ cups dry elbow macaroni
- 2 cups freshly shredded sharp cheddar cheese
- Optional toppings: sour cream, sliced green onions, crushed corn chips, diced avocado, extra cheese
How to Make Slow Cooker Chili Mac
Brown the beef
In a large skillet over medium-high heat, cook the ground beef and diced onion until the beef is browned and the onion has softened. Drain any excess grease, then stir in the garlic and cook for 30 seconds.
Add everything to the slow cooker
Transfer the beef mixture to a 6-quart slow cooker. Add the kidney beans, chili beans, diced tomatoes, tomato sauce, beef broth, chili powder, cumin, smoked paprika, salt, black pepper, and cayenne, if using. Stir well.
Slow cook the chili
Cover and cook on LOW for 4 to 5 hours or HIGH for 2 to 3 hours, until the chili is hot and the flavors have blended together.
Stir in the pasta
Turn the slow cooker to HIGH. Stir in the dry elbow macaroni, cover, and cook for 25 to 35 minutes, stirring once or twice if possible, until the pasta is tender.
Make it cheesy
Turn off the slow cooker and stir in 1 ½ cups of the cheddar cheese. Sprinkle the remaining cheese over the top, cover for a few minutes, and let it melt before serving.
Tips for the Best Chili Mac
Use freshly shredded cheese if you can. It melts much smoother than pre-shredded cheese and gives the chili mac that creamy, cheesy finish.
Do not add the pasta at the beginning. It needs to go in near the end of cooking so it does not soak up all of the liquid and become overly soft.
Keep an eye on the macaroni during the last stretch. Slow cookers vary, so start checking it after about 25 minutes. If the chili becomes too thick before the pasta is tender, stir in a splash of warm beef broth.
For a little extra heat, add diced jalapeños, a pinch more cayenne, or your favorite hot sauce.
Make It Your Own
Swap the ground beef for ground turkey, ground chicken, or Italian sausage. You can also use black beans or pinto beans in place of kidney beans.
For a smoky, Tex-Mex-style version, stir in a cup of frozen corn and top each bowl with crushed tortilla chips, avocado, and a dollop of sour cream.
If you love a creamier chili mac, stir in 4 ounces of softened cream cheese along with the cheddar at the end.
What to Serve with Chili Mac
This slow cooker chili mac is filling enough to serve on its own, but it is especially good with buttery cornbread, a simple green salad, garlic bread, or fried cabbage and bacon on the side.
The Best Slow Cooker Chili Mac Recipe | Easy Crockpot Dinner
This cheesy slow cooker chili mac is made with browned ground beef, hearty beans, tender elbow macaroni, bold chili seasoning, and plenty of cheddar cheese. It is an easy, cozy crockpot dinner the whole family will love.
- Prep Time: 15 minutes
- Cook Time: 3 HOURS 30 MINS
- Total Time: 3 hours 45 minutes
- Yield: 8 servings 1x
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
Ingredients
- 1 pound lean ground beef
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1 (15-ounce) can chili beans in chili sauce, undrained
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1 (15-ounce) can tomato sauce
- 2 cups beef broth
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper, optional
- 2 ½ cups dry elbow macaroni
- 2 cups freshly shredded sharp cheddar cheese
Optional toppings
- Sour cream
- Sliced jalapeños
- Chopped cilantro
- Sliced green onions
- Crushed corn chips
Instructions
- In a large skillet over medium-high heat, cook the ground beef and diced onion until the beef is browned and the onion is softened. Drain excess grease.
- Stir in the garlic and cook for 30 seconds, just until fragrant.
- Transfer the browned beef mixture to a 6-quart slow cooker. Add the kidney beans, chili beans, diced tomatoes, tomato sauce, beef broth, chili powder, cumin, smoked paprika, salt, black pepper, and cayenne, if using.
- Stir well, cover, and cook on LOW for 4 to 5 hours or on HIGH for 2 to 3 hours.
- Turn the slow cooker to HIGH. Stir in the dry elbow macaroni, cover, and cook for 25 to 35 minutes, stirring once or twice if possible, until the pasta is tender.
- Turn off the slow cooker and stir in 1 ½ cups of the shredded cheddar cheese. Sprinkle the remaining cheese over the top, cover, and let it melt for 5 minutes.
- Serve warm with sour cream, jalapeños, chopped cilantro, or your favorite chili toppings.
Notes
- Do not add the pasta at the beginning. Adding it near the end keeps it tender instead of mushy.
- Start checking the pasta after 25 minutes, since slow cookers cook differently.
- If the chili mac thickens too much while the pasta cooks, stir in a splash of warm beef broth.
- Freshly shredded cheddar melts smoother than pre-shredded cheese.
- Store leftovers in the refrigerator for up to 4 days. Add a splash of broth when reheating.
Storing and Reheating
Store leftover chili mac in an airtight container in the refrigerator for up to 4 days. Reheat individual servings in the microwave with a small splash of beef broth or water to loosen the sauce.
You can freeze leftovers for up to 2 months, although the macaroni will be softer once thawed. For the best freezer meal texture, freeze the chili before adding pasta, then reheat it and cook fresh macaroni when ready to serve.
Frequently Asked Questions
Can I put uncooked pasta in the slow cooker?
Yes. Add the dry elbow macaroni during the last 25 to 35 minutes of cooking, with the slow cooker set to HIGH. It will absorb the flavorful chili broth as it cooks.
Can I make slow cooker chili mac ahead of time?
Yes. Brown the beef and assemble the chili ingredients in the slow cooker insert the night before. Cover and refrigerate, then cook the next day. Add the macaroni and cheese only near the end.
Why is my crockpot chili mac too thick?
The pasta absorbs quite a bit of liquid. Stir in extra warm beef broth, a little at a time, until it reaches the consistency you like.
Can I use another kind of pasta?
Small shells, ditalini, rotini, or cavatappi all work well. Choose a short pasta shape and keep an eye on it as it cooks.
Final Thoughts
When you need an easy dinner that feels warm, homemade, and genuinely filling, this slow cooker chili mac is always a winner. It is hearty enough for a chilly night, simple enough for a busy weekday, and made for loading up with all your favorite chili toppings. Serve it straight from the crockpot with extra cheddar on top and watch it disappear.
