Description
This Crockpot Chili Mac and Cheese recipe combines two comfort food classics—hearty, smoky chili and creamy mac and cheese—into one irresistibly delicious dish. Made in the slow cooker, it’s an easy, one-pot meal perfect for busy weeknights or game day gatherings. Packed with bold flavors, tender pasta, and gooey cheese, this dish is a crowd-pleaser you’ll want to make again and again!
Ingredients
Scale
For the Chili Base:
- 1 pound ground beef (or ground turkey)
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 (14.5 oz) can diced tomatoes
- 1 (8 oz) can tomato sauce
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup beef broth (or chicken broth)
- 1 ½ tablespoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- ½ teaspoon oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Mac and Cheese:
- 2 cups elbow macaroni, uncooked
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 cup whole milk
- 1 tablespoon butter (optional)
Optional Toppings:
- Chopped green onions
- Sour cream
- Sliced jalapeños
- Crushed tortilla chips
Instructions
- Brown the Meat
Heat a skillet over medium heat. Cook the ground beef until browned, then add the onion and garlic. Sauté for 2-3 minutes until fragrant. Drain excess grease and transfer the mixture to the crockpot. - Prepare the Chili Base
Add diced tomatoes, tomato sauce, kidney beans, black beans, beef broth, chili powder, smoked paprika, cumin, oregano, salt, and pepper to the crockpot. Stir well to combine. - Cook the Chili
Cover and cook on low for 4-5 hours, allowing the flavors to meld together. - Add the Pasta
About 30 minutes before serving, stir in the uncooked elbow macaroni. Cover and cook for an additional 20-30 minutes, or until the pasta is tender. - Add the Cheese
Stir in the shredded cheddar cheese, Monterey Jack cheese, milk, and butter (if using). Mix until the cheese is fully melted and creamy. - Serve and Garnish
Ladle the chili mac into bowls and top with optional toppings like green onions, sour cream, or jalapeños. Enjoy!
Notes
- Pasta Tip: Be sure to add the pasta toward the end of cooking to prevent it from overcooking and becoming mushy.
- Make It Spicy: For extra heat, add diced jalapeños, cayenne pepper, or hot sauce to the chili base.
- Vegetarian Option: Replace the ground beef with plant-based “ground meat” or extra beans for a vegetarian version.
- Storage: Refrigerate leftovers in an airtight container for up to 4 days or freeze for up to 3 months.
- Prep Time: 10
- Cook Time: 210
- Category: Main Course
- Method: Slow Cooke
- Cuisine: American
Keywords: Crockpot Chili Mac and Cheese, Chili Mac Recipe, Slow Cooker Mac and Cheese, Comfort Food Recipe, One-Pot Chili Mac