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Crockpot Chili Mac: Easy, Cheesy Comfort Food

Crockpot Chili Mac

A hearty slow-cooker combination of beef chili, kidney beans, elbow macaroni, and cheddar cheese. Add the pasta near the end so it stays tender instead of becoming mushy.
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Prep Time 15 minutes
Cook Time 3 minutes
Total Time 3 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Chili Base
  • 1 pound Lean ground beef
  • 1 small onion, about 1 cup Small yellow onion, diced
  • 2 cloves Garlic cloves, minced
Seasonings
  • 1 tablespoon Chili powder
  • 1 teaspoon Ground cumin
  • 1 teaspoon Salt
  • 1/2 teaspoon Black pepper
Liquid and Beans
  • 1 14.5-ounce can Diced tomatoes, undrained
  • 1 8-ounce can Tomato sauce
  • 1 15-ounce can Kidney beans, drained and rinsed
  • 2 cups Beef broth
Pasta and Cheese
  • 2 cups, about 8 ounces Uncooked elbow macaroni
  • 2 cups, divided Shredded cheddar cheese

Method
 

Step-by-Step
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

Browning and draining the beef is strongly recommended for the best flavor and texture. Add the macaroni only near the end and check it early, since slow cookers vary and pasta can become too soft. Refrigerate leftovers promptly and reheat gently with a splash of broth if needed.