Crockpot Chili Mac (A Weeknight Dinner That Cooks Itself)

Crockpot Chili Mac is the kind of dinner that fills the kitchen with chili smell while you ignore it.

Ground beef, beans, and tomatoes simmer all day, then elbow macaroni and cheese get stirred in for a finish so creamy you would never guess it came from your slow cooker.

Why This Chili Mac Works

You get all the heartiness of chili with the comfort of mac and cheese in one bowl, and the slow cooker does the heavy lifting. The pasta cooks right in the chili, soaking up that smoky, beefy liquid instead of water, so every bite tastes like it simmered all day.

The cheese melts into a silky sauce that coats everything, and you can walk away for hours while dinner handles itself. It is the meal I reach for when the calendar looks too full and the family still needs something warm.

Ingredients

• 1 lb ground beef: 85/15 gives you flavor without too much grease
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 2 tbsp chili powder: a mild one if you are cooking for kids
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp salt, plus more to taste
• 1/2 tsp black pepper
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 (8 oz) can tomato sauce
• 2 cups beef broth
• 1 (15 oz) can kidney beans, drained and rinsed
• 8 oz elbow macaroni, uncooked
• 2 cups shredded sharp cheddar cheese
• 4 oz cream cheese, cubed and softened: optional but I love the extra creaminess

Variations / Substitutions

• Use ground turkey: Lighter but still hearty, just add 1 tablespoon of oil with the onion to keep it from drying out.
• Swap the beans: Black beans or pinto beans work the same way. Use two cans if you want it extra beany.
• Different cheese: Monterey Jack gives a milder melt, but a smoked cheddar adds a campfire note that is great here.
• Gluten free: Use your favorite gluten free elbow pasta, but stir it in just 15 minutes before serving because it softens faster.

If you love this, try our Beef Taco Skillet next time for a stovetop version with the same cozy vibe.

How to Make Crockpot Chili Mac

Step 1: Brown the Beef

Set a large skillet over medium high heat and crumble in the 1 lb ground beef and the diced onion. Cook, breaking up the meat with a spoon, until the beef is no longer pink and the onion turns soft, about 5 minutes. Stir in the minced garlic, chili powder, cumin, smoked paprika, salt, and pepper, and let it go 1 minute more until fragrant.

You will see the beef break apart and the onion turn soft and golden. The smell of chili powder hitting a hot pan is why I never skip this step.

Step 2: Load the Slow Cooker

Scrape the beef mixture into your crockpot. Pour in the can of diced tomatoes, the tomato sauce, the 2 cups beef broth, and the drained kidney beans. Stir everything together until it looks like a thin, soupy chili.

At this point the liquid will seem like a lot, but it is the exact amount the pasta needs later to cook through without turning mushy. Just give it a stir and put the lid on.

Step 3: Cook Low and Slow

Cover and cook on low for 4 to 6 hours, or on high for 2 to 3 hours. The chili should be bubbling gently and the liquid will have darkened into a deep red.

You can let it go as long as 6 hours on low without any trouble, the flavors only get better. If you peek, you will see the liquid has darkened and the whole kitchen smells like chili night.

Step 4: Stir in the Pasta

Turn the slow cooker to high. Add the 8 oz uncooked elbow macaroni and stir it in well. Cover and cook another 20 to 30 minutes, until the pasta is tender but still has a little bite. Start checking at 20 minutes, because every slow cooker runs a bit differently.

The pasta will soak up a good bit of the liquid, so the chili thickens into a hearty, stew like consistency. If it looks dry before the pasta is done, splash in a little extra broth or water.

Step 5: Fold in the Cheese and Serve

Turn off the heat. Add the 2 cups shredded cheddar and the cubed cream cheese, if using. Fold everything together gently until the cheese melts into a creamy, orange sauce that coats every piece of pasta.

That moment the cheese disappears into the red sauce and turns everything velvety is the best part. Scoop it into wide bowls and let everyone dig in while it is still hot and melty.

A Few Notes Before You Start

• Don’t skip browning the beef: that little bit of caramelization adds a deep, savory layer the slow cooker can’t create on its own.
• Use block cheese and shred it yourself: pre shredded cheese has a coating that can make the sauce grainy.
• If your family likes a kick, stir in a chopped chipotle in adobo with the tomatoes.
• This keeps well for lunches, but the pasta will absorb more liquid overnight. When reheating, stir in a splash of broth to loosen it up.

A couple cook times for the chili base:

Storing Leftovers

• Refrigerate: Transfer cooled chili mac to an airtight container. It stays good for up to 4 days in the fridge.
• Reheating: Reheat gently on the stovetop or in the microwave with a splash of beef broth or milk to bring back the creamy texture.

What Goes Well With Chili Mac

A simple green salad with a tangy vinaigrette cuts through the richness of the cheese and beef. Cornbread on the side is always a hit, or scoop it up with tortilla chips for a little crunch.

Frequently Asked Questions

Can I use a different type of pasta?

Yes, small shapes like shells or rotini work well because they hold onto the sauce. Avoid long noodles since they clump.

Can I add the pasta at the beginning?

No, adding uncooked pasta early will turn it to mush. Stir it in during the last 20 to 30 minutes so it cooks to the right texture.

Is this spicy?

The recipe is mild as written since chili powder blends vary. For more heat, add cayenne or chopped jalapeño in step 1.

Can I make this dairy free?

Yes, use a dairy free shredded cheese alternative and skip the cream cheese. The chili itself is dairy free.

Crockpot Chili Mac Recipe

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 4 hours hrs 30 minutes mins

Total Time 4 hours hrs 45 minutes mins

Servings: 6 servings

Calories: 520

Ingredients Method Notes

Ingredients

  

• 1 lb ground beef
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 2 tbsp chili powder
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp salt, plus more to taste
• 1/2 tsp black pepper
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 (8 oz) can tomato sauce
• 2 cups beef broth
• 1 (15 oz) can kidney beans, drained and rinsed
• 8 oz elbow macaroni, uncooked
• 2 cups shredded sharp cheddar cheese
• 4 oz cream cheese, cubed and softened (optional)

Method

 

1. Brown the ground beef and onion in a skillet, then add garlic and spices.
2. Transfer to crockpot; stir in diced tomatoes, tomato sauce, broth, beans, salt, and pepper.
3. Cover and cook on low for 4-6 hours or high for 2-3 hours.
4. Turn heat to high, stir in the macaroni, cover and cook 20-30 minutes until tender.
5. Turn off heat, fold in cheddar and cream cheese until melted, then serve right away.

Notes

If you prefer a thicker chili mac, let the finished dish sit uncovered for 5 minutes before serving. For extra smoky flavor, use fire roasted tomatoes. The cook time is based on the low setting, if using high the total time will be about 2 hours and 30 minutes.