Crockpot Chili Mac is an easy, hearty dinner made with lean ground beef, tomatoes, kidney beans, tender elbow macaroni, and plenty of cheddar cheese. Brown the beef first, let the chili mixture cook in the slow cooker for 3–4 hours on HIGH or 6–8 hours on LOW, then add the uncooked macaroni near the end for about 20–30 minutes on HIGH.
The result is a cozy one-pot meal with savory beef, gentle chili warmth, creamy melted cheese, and pasta that soaks up the flavorful tomato broth. It makes approximately 6 servings and is perfect for busy weeknights, casual gatherings, game-day tables, or any evening when a bowl of comfort food sounds just right.
Jump to RecipeWhy You’ll Love This Recipe
This Crockpot Chili Mac brings two family favorites together in one satisfying bowl. It has the saucy, bean-filled character of chili with the familiar tenderness of macaroni and the rich finish of melted cheddar.
The slow cooker does most of the work after the short browning step. Once the beef and chili ingredients are combined, the flavors have hours to mingle while you handle the rest of the evening.
It is also a practical dinner for a family because the recipe makes about 6 servings. Serve it with cornbread, a simple green salad, or crunchy tortilla chips for a complete meal.
If you enjoy cozy slow-cooker dinners, you may also like this hearty Amish-style chili, which offers another comforting take on a bean-and-beef classic.
Ingredients You’ll Need
The ingredient list is familiar and easy to find, but each item contributes important flavor or texture. Lean ground beef gives the chili a meaty foundation, while onion and garlic build the savory base.
- Beef and aromatics: Use 1 pound of lean ground beef, 1 small diced yellow onion, and 2 minced garlic cloves.
- Seasonings: Chili powder, cumin, salt, and black pepper provide warm, balanced seasoning without making the dish excessively hot.
- Tomatoes and broth: Use one 14.5-ounce can of undrained diced tomatoes, one 8-ounce can of tomato sauce, and 2 cups of beef broth.
- Beans: A drained and rinsed 15-ounce can of kidney beans adds substance and a pleasant creamy bite.
- Pasta and cheese: Two cups of uncooked elbow macaroni and 2 cups of shredded cheddar finish the meal.
Shred the cheddar from a block when possible. It usually melts more smoothly than packaged cheese, especially when stirred into the hot chili at the end.
How to Make It Step-by-Step
Step 1: Brown the ground beef in a skillet over medium-high heat for about 8–10 minutes, breaking it apart as it cooks. Continue until no pink remains, then drain the excess fat so the finished chili tastes rich rather than greasy.
Step 2: Transfer the drained beef to the slow cooker and add the diced onion, minced garlic, chili powder, ground cumin, salt, and black pepper. Add the undrained diced tomatoes, tomato sauce, rinsed kidney beans, and beef broth, then stir until everything is well combined.
Step 3: Cover the slow cooker and cook the chili base for 3–4 hours on HIGH or 6–8 hours on LOW. The onion should be tender, the beans should be hot, and the mixture should be bubbling gently around the edges.
Step 4: Stir in the uncooked elbow macaroni after the chili base has finished its longer cooking period. Cover again and cook on HIGH for approximately 20–30 minutes, stirring once during cooking, until the pasta is just tender.
Step 5: Check the macaroni early because slow-cooker temperatures differ. Stop cooking as soon as the pasta reaches a pleasantly tender texture, since it will continue softening slightly in the hot chili.
Step 6: Stir 1 1/2 cups of shredded cheddar into the chili mac until the cheese melts into the sauce. Scatter the remaining 1/2 cup over the top, cover, and let the crockpot stand for 5 minutes so the cheese melts.
Step 7: Ladle the chili mac into bowls and add your favorite toppings. Extra cheddar, sliced green onions, sour cream, and jalapeños all work beautifully with the savory beef and tomato sauce.
Pro Tips for the Best Chili Mac
Browning the beef is an important step rather than a needless extra dish. The skillet creates deeper savory flavor, and draining the fat keeps the broth and cheese sauce from feeling heavy.
Do not add the macaroni at the beginning. Pasta left in a slow cooker for several hours can become soft or mushy, so adding it during the final 20–30 minutes gives you much more control.
Stir the pasta once during its final cooking time, but avoid lifting the lid repeatedly. Each lid opening releases heat and may extend the time needed for the macaroni to cook.
For a milder bowl, use the listed chili powder and skip the jalapeño topping. For more warmth, add jalapeños at serving or include 1/2 teaspoon smoked paprika for a deeper, lightly smoky flavor.
For another family-friendly pasta dinner, take a look at this cheesy chicken pasta bake. It is a useful option when you want a baked casserole-style meal instead of chili.
Easy Variations
This recipe is flexible while keeping the same basic cooking method. Ground turkey can replace the beef, although the finished chili may have a lighter flavor.
- Swap the kidney beans for pinto beans or black beans.
- Add 1 diced green bell pepper with the onion and garlic.
- Stir in 1/2 teaspoon smoked paprika with the other seasonings.
- For a creamier finish, add 2–4 ounces of softened cream cheese along with the cheddar.
If using cream cheese, soften it first and cut it into small pieces. Stir until it blends into the hot chili before adding the final cheddar on top.
For more easy comfort-food inspiration, this simple chicken and rice casserole is another dependable choice for a relaxed family dinner.
Serving Suggestions
Chili mac is filling on its own, but toppings make every bowl feel special. Set out small bowls of shredded cheddar, sour cream, chopped green onions, and sliced jalapeños so everyone can customize dinner.
A crisp green salad brings freshness beside the saucy pasta. Cornbread, dinner rolls, or tortilla chips are also excellent for scooping up the last bits of chili.
If you are serving several crockpot dishes for a casual party, consider pairing this meal with slow-cooked pork barbecue for a hearty spread. Another fun slow-cooker idea is this bubble-up pizza, which gives guests a cheesy option with a different flavor profile.
Storage and Reheating
Let leftovers cool promptly, then transfer them to airtight containers and refrigerate them. The macaroni will absorb some of the chili sauce as it sits, so the texture may be thicker the next day.
Reheat individual portions gently on the stovetop or in the microwave, stirring periodically. Add a small splash of beef broth or water if the chili mac has become too thick, and finish with fresh cheddar or a spoonful of sour cream.
When preparing the recipe for a later meal, the chili base can be made ahead, but the macaroni is best added close to serving time. This keeps the pasta from sitting in liquid longer than necessary.
Crockpot Chili Mac
Ingredients
Method
- Brown the ground beef in a skillet over medium-high heat for 8–10 minutes, breaking it into small pieces, until it is no longer pink. Drain excess fat thoroughly for a cleaner, less greasy chili.
- Add the browned beef, diced onion, minced garlic, chili powder, cumin, salt, black pepper, undrained diced tomatoes, tomato sauce, kidney beans, and beef broth to the slow cooker. Stir well so the seasonings and liquids are evenly distributed.
- Cover and cook for 3–4 hours on HIGH or 6–8 hours on LOW, until the onion is tender and the chili is fully heated. Keep the lid closed as much as possible during this stage to retain heat.
- Stir in the uncooked elbow macaroni once the chili base is hot and cooked. Cover and cook on HIGH for approximately 20–30 minutes, stirring once, until the pasta is just tender.
- Stir in 1 1/2 cups of the shredded cheddar cheese until melted and creamy. Sprinkle the remaining 1/2 cup over the top, cover, and let the chili mac stand for 5 minutes.
- Serve hot with extra cheese, sliced green onions, sour cream, or jalapeños if desired. Spoon the chili mac into warm bowls so the cheese stays soft and melty.
Notes
Final Thoughts
Crockpot Chili Mac is the kind of dinner that makes an ordinary evening feel warm and welcoming. The browned beef, tender beans, tomato-rich broth, elbow macaroni, and melted cheddar create a complete meal with familiar flavors in every spoonful.
Remember the two most important details: brown and drain the beef before it goes into the slow cooker, and wait until the final 20–30 minutes to add the macaroni. Those steps protect the flavor and help the pasta stay pleasantly tender.
Finish each bowl with your favorite toppings and serve it piping hot. Whether you make the classic version or try turkey, different beans, bell pepper, smoked paprika, or cream cheese, this crockpot favorite is sure to become a reliable comfort-food staple.