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Discover the ultimate comfort food fusion with this hearty Slow Cooker Chili Mac with Cheddar – perfect for busy weeknights and meal prep.
This crowd-pleasing one-pot wonder combines two family favorites – chili and macaroni – into a deliciously cheesy, satisfying meal.
Why You’ll Love This Slow Cooker Chili Mac with Cheddar
This slow cooker chili mac brings together the best of both worlds – the rich, hearty flavors of homemade chili and the creamy comfort of mac and cheese. The hands-off cooking method means you can set it and forget it while your kitchen fills with mouthwatering aromas. Perfect for busy weeknights, this budget-friendly meal delivers restaurant-quality taste with minimal effort. Plus, it’s incredibly versatile and makes excellent leftovers for lunch the next day.
Ingredients You’ll Need for the Slow Cooker Chili Mac with Cheddar
This recipe uses pantry staples and fresh ingredients that create layers of flavor. Here’s your shopping list for this comforting dish that serves 6-8 people.
Looking for more? Try this delicious Slow Cooker Chicken Stew Recipe next.
How to Make Slow Cooker Chili Mac with Cheddar
Creating this delicious one-pot meal is surprisingly simple. Follow these steps for perfectly cooked pasta and the ideal balance of spices and cheese.
Step 1: Brown the Ground Beef
Cook ground beef with onions and garlic until nicely browned, about 8-10 minutes. Drain excess fat before transferring to slow cooker.
Step 2: Combine Base Ingredients
Add tomatoes, beans, broth, and seasonings to the slow cooker. Stir well to combine all ingredients and ensure even distribution of spices.
Don’t miss out on our guide to Creamy Avocado Lime Dip No Cook.
Step 3: Slow Cook the Chili
Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chili is rich and flavorful.
Step 4: Add the Pasta
Stir in uncooked macaroni during the last 30 minutes of cooking. Ensure pasta is well-submerged in the liquid.
Step 5: Add Cheese and Finish
Once pasta is tender, stir in shredded cheddar cheese until melted. Let stand 5-10 minutes before serving.
You might also be interested in this related resource: smittenkitchen.
Recommended Tools & Equipment for Slow Cooker Chili Mac with Cheddar
Having the right equipment makes preparation easier and ensures consistent results. Here are the essential tools you’ll need to make this recipe successfully.
- 6-quart slow cooker with reliable temperature control
- Large skillet for browning meat
- Sharp knife and cutting board
- Measuring cups and spoons
- Wooden spoon or heat-resistant spatula
- Can opener
Pro Tips for Making Slow Cooker Chili Mac with Cheddar
For the best results, use freshly grated cheese instead of pre-shredded – it melts more smoothly. Don’t lift the lid during cooking to maintain consistent temperature. Check pasta frequently in the final 30 minutes to prevent overcooking. Season generously at the beginning but taste before adding more salt at the end.
Variations & Serving Ideas
Customize this versatile dish to suit your family’s preferences or dietary needs. Here are some popular variations and creative serving suggestions to keep this recipe exciting every time you make it.
See also: budgetbytes.
- Swap ground beef for turkey or plant-based meat alternative
- Use different bean varieties like black or pinto beans
- Add diced bell peppers or corn for extra vegetables
- Top with avocado, sour cream, or fresh cilantro
- Spice it up with diced jalapeños or hot sauce
Storage & Reheating
Store leftover chili mac in an airtight container in the refrigerator for up to 4 days. When reheating, add a splash of broth or water to maintain creaminess. Microwave in short intervals, stirring between each, or gentle reheat on stovetop.
Final Thoughts
This slow cooker chili mac with cheddar is more than just a meal – it’s a warm hug in a bowl that brings the family together. Give it a try on your next busy day, and watch it become a regular request in your household.
FAQs About Slow Cooker Chili Mac with Cheddar
Can I make this recipe ahead of time?
Yes, you can prepare the chili portion ahead and add the pasta when reheating. Just ensure you have extra liquid on hand.
Can I freeze this dish?
While you can freeze the chili portion, it’s best to add fresh pasta when reheating for the best texture.
What if my chili mac is too thick?
Simply stir in additional warm broth or water until you reach your desired consistency.
Slow Cooker Chili Mac with Cheddar
- Total Time: 6 hours 15 minutes
- Yield: 8 servings 1x
Description
This hearty Slow Cooker Chili Mac combines the best of both worlds – classic chili and creamy mac and cheese. Made with ground beef, beans, pasta, and plenty of cheese, it’s the ultimate comfort food that practically cooks itself.
Ingredients
- 1 pound lean ground beef
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can black beans, drained and rinsed
- 2 (14.5 oz) cans diced tomatoes
- 1 (8 oz) can tomato sauce
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups beef broth
- 8 ounces elbow macaroni
- 2 cups shredded sharp cheddar cheese
- Optional toppings: sour cream, diced green onions, extra cheese
Instructions
- Brown ground beef and onion in a large skillet over medium heat until beef is no longer pink, about 5-7 minutes. Add garlic and cook for 1 minute more. Drain excess fat.
- Transfer meat mixture to slow cooker. Add kidney beans, black beans, diced tomatoes, tomato sauce, chili powder, cumin, paprika, oregano, salt, pepper, and beef broth. Stir to combine.
- Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours.
- In the last 15-20 minutes of cooking, stir in the elbow macaroni.
- Once pasta is tender, stir in the shredded cheddar cheese until melted and creamy.
- Serve hot, topped with additional cheese, sour cream, and green onions if desired.
Notes
- Don’t add the pasta too early or it will become mushy. It only needs about 15-20 minutes to cook in the hot liquid.
- For best results, use regular elbow macaroni rather than whole wheat or gluten-free varieties.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
- The chili will thicken as it stands. Add a splash of beef broth when reheating if needed.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 425
- Sugar: 6g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 9g
- Carbohydrates: 42g
- Fiber: 8g
- Protein: 28g
- Cholesterol: 65mg
