Craving a hearty, comforting meal that practically cooks itself? Our Slow Cooker Chili Mac and Cheese recipe is the answer! This incredible dish combines two universally loved comfort foods into one irresistible, beef-packed, and veggie-loaded experience. Prepare to revolutionize your weeknight dinner routine by simply loading up your Crockpot and letting it do all the work. It’s the ultimate easy-prep meal that delivers maximum flavor with minimal effort, perfect for cozy evenings or feeding a crowd.
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This post was originally published in 2017 and has been updated to provide even more delicious details and helpful cooking tips.
Are you ready for a culinary mash-up of epic proportions? We’re talking about the creamy, cheesy goodness of macaroni and cheese meeting the rich, savory depth of a classic chili. This isn’t just a meal; it’s a celebration of flavor and convenience. Imagine tender elbow macaroni bathed in a rich, spicy, tomato-based chili, generously topped with melted, gooey cheese. It’s a combination that truly defines comfort food, and making it in a slow cooker makes it astonishingly simple to achieve.
Table of Contents
Choosing the Perfect Pasta for Chili Mac
When it comes to chili mac and cheese, the choice of pasta is crucial for achieving that authentic, comforting texture. Elbow macaroni is the quintessential pasta shape for this dish, known for its small, curved tubes that perfectly capture the rich chili sauce and melty cheese in every bite. Its compact size ensures it cooks evenly within the slow cooker and blends seamlessly with the other ingredients.
However, don’t feel limited to just elbow macaroni! If you’re looking to explore other options, consider cellentani, also known as cavatappi. This corkscrew-shaped pasta with its ridged surface is excellent at trapping sauces and offers a delightful chewiness. Other short pasta shapes like ditalini, small shells, or even rotini can also work wonderfully, providing a different textural experience while still delivering on flavor. The key is to choose a pasta that can stand up to the slow cooking process without becoming mushy too quickly and has enough surface area to hold onto the robust chili and cheese sauce. Ultimately, the best pasta is the one you enjoy most!
To Brown or Not to Brown: The Beef Dilemma
A common question when making slow cooker meals is whether to pre-cook ingredients like ground beef. While you *can* add raw ground beef directly to the slow cooker for this chili mac, I strongly recommend taking the extra step to brown it first in a skillet. This seemingly small step makes a monumental difference in the final flavor profile of your dish.
Browning the ground beef (or ground turkey) before adding it to the slow cooker creates a beautiful caramelization on the meat. This process develops deeper, richer flavors that simply cannot be achieved by slow cooking raw meat. As the beef sears, a flavorful crust forms, and its natural juices are locked in, contributing to a more savory and complex chili base. Additionally, this is the perfect opportunity to sauté your onions, peppers, and garlic, allowing them to soften and release their aromatic essences, which then infuse into the beef. This pre-cooking stage also helps to render and drain excess fat, resulting in a lighter, less greasy chili mac. When combined with my Homemade Chili Seasoning Recipe during this step, the spices bloom and penetrate the meat and vegetables, building an incredible foundation for your slow cooker masterpiece.
If time is extremely tight and you choose to skip browning, be aware that the raw beef will cook within the slow cooker (approximately 4-5 hours on Low or 2-3 hours on High). However, there’s a higher risk of the pasta becoming mushy if it cooks alongside raw beef for the entire duration. In this scenario, I advise cooking your pasta separately on the stovetop according to package directions and stirring it into the chili during the final hour of slow cooking, or even at the very end just before adding the cheese.
Selecting the Best Beans for Your Chili Mac
Beans are a cornerstone of any good chili, and for chili mac and cheese, they add essential texture, fiber, and a satisfying heartiness. The beauty of this recipe is its flexibility when it comes to bean selection – almost any type you prefer will integrate wonderfully into the rich chili base. My personal favorites for this dish include red kidney beans, black beans, or classic canned chili beans. Red kidney beans offer a robust, earthy flavor and a firm texture that holds up well during slow cooking. Black beans bring a slightly milder taste and creamy texture, complementing the chili without overpowering it. Canned chili beans are often pre-seasoned, adding an extra layer of flavor and convenience.
Beyond these popular choices, feel free to experiment with pinto beans for their creamy consistency, or even cannellini (white kidney beans) for a milder touch. Regardless of your choice, remember to always drain and rinse your canned beans thoroughly before adding them to the slow cooker. This step removes excess sodium and any starchy liquid, ensuring a cleaner, fresher taste in your chili mac. For an even richer flavor, you could consider soaking and cooking dried beans from scratch, though canned beans make this a truly quick and easy meal.
The Art of Cheese Selection for Creamy Goodness
What’s chili mac without incredible cheese? For the ultimate gooey, flavorful experience, I love using a dynamic duo of cheddar and Monterey Jack. This combination offers both classic cheddar flavor and a wonderfully smooth melt. When choosing cheddar, you have a spectrum of options: mild, medium, sharp, and extra sharp. The primary difference among these is their aging process.
- Mild Cheddar: Aged for 2 to 3 months, offering a creamy, subtle taste that’s gentle on the palate.
- Medium Cheddar: Aged a bit longer, it provides a slightly more pronounced flavor than mild but still lacks the distinct “bite” of sharper varieties.
- Sharp Cheddar: With a longer aging period, sharp cheddar develops a distinct, prominent, and tangy flavor that truly stands out. It’s often my go-to for mac and cheese because its robust character can hold its own against the rich chili.
- Extra Sharp Cheddar: Aged for a year or more, this cheddar boasts a very pronounced and intense flavor. While fantastic for snacking, wine pairings, or Charcuterie Cheese Boards, I generally don’t use it for cooking chili mac, as its strong profile can sometimes overwhelm the other ingredients.
Monterey Jack cheese, on the other hand, is known for its excellent melting properties and mild, buttery flavor. It contributes to the creamy, stretchy texture we all adore in mac and cheese, without adding too much sharpness. Combining sharp cheddar for flavor depth and Monterey Jack for ultimate meltiness creates a perfectly balanced and utterly irresistible cheesy topping for your slow cooker chili mac. For an extra cheesy dish, similar to my traditional mac and cheese recipes, feel free to increase the amount of cheese to 4-6 cups, ensuring every spoonful is loaded with delicious, melted goodness.
Step-by-Step Guide to Slow Cooker Chili Mac and Cheese
Creating this delicious, comforting meal in your slow cooker is surprisingly simple. Follow these detailed steps for a perfect batch every time. The full recipe card with exact measurements and cooking tips is located at the bottom of this post.
- Prepare the Beef and Aromatics: Begin by heating a large skillet over medium-high heat. Add your ground beef (or ground turkey) to the hot pan. Immediately sprinkle in your chili seasoning. Use a meat chopper or a wooden spoon to break the beef into small, uniform crumbles. Stir and cook thoroughly until the beef is no longer pink. This browning step is crucial for developing deep, rich flavors. Once cooked, drain any excess fat from the beef if necessary.
- Sauté the Vegetables: To the same skillet with the browned beef, add your chopped red peppers, green peppers, onions, and minced garlic. Sauté these vegetables with the beef for about 5-7 minutes, or until they soften and become fragrant. This step not only enhances their flavor but also allows them to release their aromatic oils, which will infuse into the entire dish during slow cooking.
- Combine in the Slow Cooker: Transfer the cooked beef and sautéed vegetables into your slow cooker. For this recipe, a 7-quart slow cooker works best to accommodate all ingredients. Now, add the remaining ingredients: dry elbow macaroni, fire-roasted tomatoes (undrained for extra flavor), drained canned black beans, drained canned chili beans, and beef broth. Stir everything together well to ensure the pasta is mostly submerged in the liquid and all ingredients are evenly distributed. *Remember: The cheese will be added later.*
- Slow Cook to Perfection: Cover your slow cooker and cook on the “Low” setting for 3 to 3.5 hours, or on “High” for 1.5 to 2 hours. The cooking time may vary slightly depending on your slow cooker model, so check periodically. The chili mac is ready when the pasta is tender and has absorbed most of the liquid, and the chili mixture is thick and bubbly. It’s important not to overcook, as the pasta can become mushy.
- The Cheesy Finish: Approximately 10-15 minutes before you plan to serve, open the slow cooker and sprinkle both the shredded cheddar cheese and Monterey Jack cheese evenly over the top of the chili mac. Re-cover the slow cooker and allow the cheese to melt into a luscious, gooey layer. This short period ensures the cheese is perfectly melted and creamy without becoming tough or overcooked.
- Serve and Enjoy: Once the cheese is fully melted, give the chili mac a final gentle stir to incorporate some of the melted cheese throughout the dish. Ladle generous portions into bowls and get ready to enjoy this incredible, comforting meal. Allow it to cool slightly before serving to prevent any burns.
Adding a Kick: Making Your Chili Mac Spicy
If you’re like me and enjoy a bit of heat in your chili, transforming this slow cooker chili mac into a spicy sensation is incredibly easy. My go-to for a significant kick is a full tablespoon of red cayenne pepper, added along with the other chili seasonings. This amount provides a noticeable warmth that enhances the chili’s flavor without being overwhelming for most spice lovers.
For those who prefer a milder heat or are just testing the waters, start with a teaspoon of cayenne pepper. You can always taste and add more in small increments if you desire a greater level of spice. Remember that flavors intensify as the dish slow cooks, so it’s often better to start conservatively and adjust later.
If you’re sensitive to spice, you might want to omit the cayenne pepper entirely. Also, be mindful of the chili powder you use; while most chili powders are primarily savory and aromatic rather than spicy, some blends can contain a higher concentration of heat-inducing peppers. Always check the label if you’re concerned. Other ways to boost the heat include adding a pinch of red pepper flakes, a dash of hot sauce to individual servings, or even incorporating finely diced jalapeños or serrano peppers into the sautéed vegetable mix. Fresh peppers will add a brighter, more immediate heat, while dried spices like cayenne integrate more deeply into the sauce.
Elevate Your Dish with Delicious Toppings
While Slow Cooker Chili Mac and Cheese is incredibly satisfying on its own, adding a variety of toppings can transform it into an even more exciting and customizable meal. Offer a topping bar for your family and guests to personalize their bowls!
- Extra Shredded Cheese: A classic choice, a little extra sprinkle of cheddar, Monterey Jack, or even a Mexican blend on top adds more creamy goodness and a beautiful presentation as it melts.
- Plain Greek Yogurt or Sour Cream: A dollop of creamy Greek yogurt or sour cream provides a cool, tangy contrast to the rich chili, balancing the flavors and adding a luxurious texture.
- Fresh or Pickled Jalapeños: For those who love a bit of extra heat and a fresh crunch, sliced jalapeños (either fresh or pickled) are a fantastic addition. They offer a bright, spicy kick that cuts through the richness.
- Cooked and Crumbled Bacon: Everything’s better with bacon! Crispy, salty bacon bits add an irresistible smoky flavor and a delightful textural contrast.
- Sliced Avocado: Creamy avocado slices bring a buttery texture and a mild, earthy flavor that beautifully complements the spicy chili, while also adding healthy fats.
- Fresh Cilantro: A sprinkle of fresh, chopped cilantro adds a vibrant, herbaceous note that brightens up the entire dish.
- Crushed Tortilla Chips or Fritos: For an extra layer of crunch and a hint of corn flavor, a handful of crushed tortilla chips or Fritos makes a perfect topping, adding a playful texture.
- Green Onions: Finely chopped green onions provide a mild oniony bite and a fresh, bright green garnish.
Stovetop Method for Quick Chili Mac
While the slow cooker offers unparalleled convenience, sometimes you need a delicious chili mac and cheese on the table a little faster. This recipe can easily be adapted for the stovetop, delivering a satisfying meal in less time. Here’s how to do it:
- Cook the Pasta: First, cook your elbow macaroni (or chosen pasta) according to the package instructions until al dente. Drain it well and set aside. Cooking the pasta separately ensures it remains firm and doesn’t get mushy.
- Prepare Beef and Vegetables: Follow the initial steps of the slow cooker recipe for browning your ground beef (or turkey) with the chili seasoning. After draining any excess fat, add your chopped red peppers, green peppers, onions, and minced garlic to the skillet and sauté until they are soft and fragrant. This step remains crucial for building deep flavors.
- Combine and Simmer: Transfer the cooked pasta, browned beef, and sautéed vegetables to a large Dutch oven or a sturdy soup pot. Add in the fire-roasted tomatoes, drained black beans, drained chili beans, and beef broth. Stir all the ingredients together thoroughly to combine. Bring the mixture to a gentle simmer over medium heat.
- Develop Flavors: Reduce the heat to low, cover the pot, and let it simmer for 25-30 minutes. This allows the flavors to meld and the chili to thicken slightly, creating that rich, comforting base. Stir occasionally to prevent sticking.
- Add the Cheese: Once the chili has simmered and the flavors have deepened, stir in your shredded cheddar and Monterey Jack cheeses until they are completely melted and create a creamy, luxurious sauce.
- Serve Hot: Remove from heat and serve immediately. The stovetop method delivers a quick, flavorful chili mac that’s just as satisfying as its slow-cooked counterpart.
Storage and Leftover Longevity
One of the best things about Slow Cooker Chili Mac and Cheese is how well it keeps, making it perfect for meal prep or enjoying delicious leftovers throughout the week. Once your chili mac has cooled to room temperature, transfer it to an airtight container. Properly stored, it will last for 3-4 days in the refrigerator. For best results, ensure it is tightly covered to prevent any air exposure, which can dry out the pasta and affect the flavor. When reheating, you might find the sauce has thickened, and the pasta has absorbed more liquid. A splash of extra beef broth or water can help bring it back to its original consistency. Reheat gently on the stovetop over low heat, stirring frequently, or in the microwave until warmed through, adding more cheese if desired for extra creaminess.
Freezing Chili Mac: Tips for Future Meals
For even greater convenience, this Slow Cooker Chili Mac and Cheese freezes beautifully, allowing you to prepare a large batch and enjoy it weeks or even months later. To freeze, allow the chili mac to cool completely after cooking. Portion it into freezer-safe containers or heavy-duty freezer bags, leaving a little headspace to allow for expansion. It can be stored tightly sealed in the freezer for up to 6 months. Label with the date to keep track of freshness.
When you’re ready to enjoy, transfer the frozen chili mac to the refrigerator and allow it to defrost overnight. Be aware that upon thawing and reheating, you may notice some separation in the sauce due to the dairy and cheese components. This is perfectly normal and won’t affect the taste. To reheat, gently warm the chili mac on the stovetop over low heat, stirring frequently, or in the microwave. You may need to add a splash of beef broth or milk to restore its creamy texture and help re-emulsify the sauce. A fresh sprinkle of shredded cheese during reheating can also revive its gooey goodness, making it taste almost as fresh as the day it was made.
Perfect Pairings: What to Serve with Chili Mac
Chili mac and cheese is a hearty meal on its own, but pairing it with complementary sides can elevate the dining experience. Here are some fantastic recipes that beautifully accompany a rich bowl of chili mac, especially various cornbread options:
Homemade Southern Cornbread
Cornbread Muffins
Jalapeno Cheddar Cornbread
Honey Cornbread
Air Fryer Cornbread
Pumpkin Cornbread
Keto Low Carb Cornbread
Southern Cornbread Dressing
Sweet Potato Biscuits
Homemade Maple Butter
Cornbread Casserole
Homemade Blueberry Cornbread
Sweet Potato Cornbread
A simple green salad with a light vinaigrette also provides a refreshing contrast, cutting through the richness of the chili mac. Steamed or roasted vegetables like broccoli, green beans, or corn on the cob make excellent healthy additions to complete your meal.
More Comforting Mac and Cheese and Pasta Recipes
If you’ve enjoyed the comforting embrace of this Slow Cooker Chili Mac and Cheese, you’ll love exploring more of our indulgent mac and cheese and pasta creations. From rich seafood options to savory baked classics, there’s a dish to satisfy every craving. Discover your next family favorite here:
Seafood Mac and Cheese
Southern Soul Food Baked Mac and Cheese
Lobster Mac and Cheese
Bacon Gouda Mac and Cheese
Seafood Stuffed Pasta Shells
Slow Cooker Crockpot Chicken and Rice
Southern Chicken Spaghetti
Smoked Mac and Cheese
Chicken Mac and Cheese
Explore More Chili Creations
Beyond this delightful chili mac, our collection of chili recipes offers a diverse range of flavors and styles, perfect for any occasion or dietary preference. From lighter chicken options to hearty beef variations, there’s a chili for everyone. Dive into our other chili masterpieces:
Slow Cooker White Chicken Chili
Instant Pot Beef Chili
Keto Low Carb Beef Chili
Pumpkin Chili
Sweet Potato Chili
Leftover Turkey Chili
Creamy Seafood Chili
Buffalo Chicken Chili
Chili Cheese Fries
Butternut Squash Chili
Slow Cooker Crockpot Cheeseburger Soup
Don’t forget to check out all of our Chili Recipes, along with our Slow Cooker Crockpot Gumbo, and Homestyle Chicken Noodle Soup for more comforting meal ideas.
Slow Cooker Crockpot Chili Mac and Cheese
By Brandi Crawford
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30
3
3 30
dinner, lunch
American
7 servings
346 kcal
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Equipment
- Slow Cooker
- Meat Chopper
- Large Skillet
Ingredients
- 1 cup chopped onions
- ½ cup chopped red peppers
- ½ cup chopped green peppers
- 3 garlic cloves Minced
- 1 pound ground beef or ground turkey
- 2 cups elbow macaroni
- 15 oz fire roasted tomatoes
- 15 oz canned black beans Drained. You can use any canned beans you like.
- 15 oz canned chili beans Drained.
- 1 cup beef broth
- 1 cup shredded cheddar cheese I use sharp.
- 1 cup shredded Monterey jack cheese
Homemade Chili Seasoning Blend
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon oregano Dried or ground.
- 1 teaspoon cayenne pepper Optional for spicy. Adjust to taste.
- salt and pepper to taste
Instructions
- Heat a skillet on medium-high heat.
- Add the ground beef and the chili seasoning. Break down the ground beef with a meat chopper.
- Stir and cook until the beef is no longer pink. Drain any excess fat from the beef if necessary.
- Add in the red peppers, green peppers, onions, and garlic. Cook until the vegetables are soft.
- Add the cooked beef and vegetables to the slow cooker along with the remaining ingredients (with the exception of the cheese). I use a 7 quart.
- Cook on Low for 3 to 3 ½ hours or on High for 1 ½ to 2 hours. Check in periodically. It has finished cooking when the pasta is soft.
I do not recommend preparing this as a “Keep Warm” recipe. Most slow cookers are still pretty hot when on the “Keep Warm” setting. You risk the pasta turning mushy. If you plan to let the dish sit, add your pasta at the end when the dish is done.
- About 10-15 minutes prior to serving, add the cheese to the cooker. Sprinkle it throughout the top.
- Allow 10-15 minutes for the cheese to melt.
- Cool before serving.
Video Tutorial
Notes
- You can also buy a pre-packaged chili seasoning pack if you don’t want to make your own.
- You can cook raw ground beef in the slow cooker. I don’t because you will get more flavor from the beef if you sear and cook it in a pan. This will caramelize the beef, along with the vegetables which simply provides immense flavor.
- You can skip this step and add your raw meat to the Crockpot if you wish. Raw beef will cook for 4-5 hours on Low or 2-3 hours on High. You risk the pasta getting mushy with this cook time, so I recommend cooking the pasta on the stove and adding it at the end along with the cheese.
- If you want a super cheesy dish (similar to my Mac and Cheese recipes), you will need a lot more cheese. I typically use 4-6 cups of cheese in those recipes.
- You can use any type of broth you wish, such as vegetable broth or chicken broth, to suit your dietary preferences or what you have on hand.
- Feel free to substitute any vegetables you wish. Corn, bell peppers of different colors, or even diced carrots can be excellent additions.
- To use an Instant Pot: You will need 4 cups of broth for the Instant Pot method. Cook the ground beef using the Saute function, and follow the steps noted in the recipe. Add all of the ingredients (excluding the cheese) and pressure cook for 4 minutes with a natural release of steam. Add the cheese when finished.
- To make it on the stovetop: Cook your pasta in accordance with the package instructions. Follow the instructions above for how to cook the vegetables and ground beef. Once cooked add the pasta, cooked vegetables and ground beef, and the remaining ingredients (with the exception of the cheese) to a Dutch oven or soup pot. Simmer for 25-30 minutes and then add the cheese.
Nutrition
Serving:
1serving
Calories:
346kcal
Carbohydrates:
34g
Protein:
23g
Fat:
8g
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Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
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