Dive into the ultimate comfort food with this Cheesy Crock Pot Chili Mac, a perfectly balanced explosion of savory chili and creamy, gooey macaroni that’s incredibly easy to whip up. This recipe is your secret weapon for a stress-free, delicious meal that will satisfy the whole family, proving that hearty and cheesy can also be wonderfully simple.
Key Ingredients for Cheesy Crock Pot Chili Mac
- 1 pound ground beef (or ground turkey for a lighter option)
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can kidney beans, drained and rinsed
- 1 (15 ounce) can diced tomatoes, undrained
- 1 (10 ounce) can Rotel (diced tomatoes with green chilies), undrained
- 1 (8 ounce) can tomato sauce
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
- Salt and freshly ground black pepper to taste
- 8 ounces uncooked elbow macaroni
- 4 ounces shredded cheddar cheese (or a blend of cheddar and Monterey Jack)
- Optional toppings: sour cream, shredded cheese, chopped fresh cilantro, sliced jalapeños, Fritos
How to Make Cheesy Crock Pot Chili Mac **
This Cheesy Crock Pot Chili Mac is all about effortless flavor! Imagine a dish that simmers to perfection with minimal fuss, delivering a rich, deeply satisfying taste with every bite. The smooth, creamy texture of the integrated macaroni, combined with the robust chili, makes for an incredibly comforting and filling meal. With just about 15 minutes of active prep time, it’s the ideal solution for busy evenings.
Step-by-Step Instructions
- Brown the Meat and Sauté Aromatics: In a large skillet over medium-high heat, add the ground beef. Break it apart with a spoon and cook until browned. Drain off any excess grease. Add the chopped onion to the skillet and cook with the beef until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Combine Chili Ingredients: Transfer the browned beef and onion mixture to your slow cooker. Add the crushed tomatoes, drained and rinsed kidney beans, undrained diced tomatoes, undrained Rotel, tomato sauce, chili powder, cumin, smoked paprika, and cayenne pepper (if using). Stir everything together to combine well. Season generously with salt and freshly ground black pepper.
- Slow Cook for Flavor: Cover the slow cooker and cook on LOW for 6-8 hours or on HIGH for 3-4 hours. This long, slow cooking process allows the flavors to meld beautifully and the chili to develop a rich, deep taste.
- Cook the Macaroni: About 30 minutes before you plan to serve, cook the elbow macaroni according to package directions in a separate pot of boiling, salted water. Drain the macaroni well.
- Add Macaroni and Cheese: Once the chili has finished cooking, stir in the drained, cooked macaroni directly into the slow cooker. Then, sprinkle the shredded cheddar cheese over the top. Cover the slow cooker and let it sit for about 5-10 minutes, or until the cheese is completely melted and gooey.
- Serve and Enjoy: Ladle the Cheesy Crock Pot Chili Mac into bowls. Garnish with your favorite toppings like a dollop of sour cream, extra shredded cheese, fresh cilantro, sliced jalapeños, or a handful of crunchy Fritos for added texture.
Why You’ll Love This Cheesy Crock Pot Chili Mac
You’ll adore this Cheesy Crock Pot Chili Mac for its incredibly comforting, hearty, and undeniably cheesy nature. The magic of tender macaroni swimming in a flavorful, slow-cooked chili creates a taste sensation that’s both nostalgic and utterly satisfying, making it a clear winner over a simple pot of macaroni and cheese. Plus, making this delightful dish at home is remarkably budget-friendly, especially compared to dining out, transforming pantry staples into a gourmet experience without breaking the bank.
The blend of savory spices in the chili, the perfectly cooked pasta, and the blanket of melted cheddar cheese create a harmonious bite that’s pure happiness. It’s the kind of meal that warms you from the inside out and leaves everyone asking for seconds. Don’t wait – gather your ingredients and experience the simple joy of this Cheesy Crock Pot Chili Mac for yourself tonight!
Storing and Reheating Tips
Leftovers of this delicious Cheesy Crock Pot Chili Mac can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, you can freeze the chili mac. Allow the cooked chili mac to cool completely before transferring it to freezer-safe containers or heavy-duty freezer bags. It will stay fresh in the freezer for up to 2-3 months.
To reheat, scoop the desired amount into a microwave-safe bowl or a saucepan. For microwave reheating, cook on medium power, stirring occasionally, until heated through. If reheating on the stovetop, use medium-low heat, stirring frequently to prevent sticking and ensure even heating. You may need to add a splash of water or milk to loosen the sauce if it has become too thick during storage.
Final Thoughts
This Cheesy Crock Pot Chili Mac is a true weeknight warrior, offering unparalleled flavor with minimal effort. Gather your loved ones around the table for a truly comforting and satisfying meal that tastes like a hug in a bowl. Give this simple yet spectacular recipe a try – you won’t be disappointed!
Cheesy Crock Pot Chili Mac
Ingredients
Equipment
Method
- In a large skillet over medium-high heat, add the ground beef. Break it apart with a spoon and cook until browned. Drain off any excess grease. Add the chopped onion to the skillet and cook with the beef until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.1 pound ground beef, 1 large onion, 2 cloves garlic
- Transfer the browned beef and onion mixture to your slow cooker. Add the crushed tomatoes, drained and rinsed kidney beans, undrained diced tomatoes, undrained Rotel, tomato sauce, chili powder, cumin, smoked paprika, and cayenne pepper (if using). Stir everything together to combine well. Season generously with salt and freshly ground black pepper.1 (28 ounce) can crushed tomatoes, 1 (15 ounce) can kidney beans, 1 (15 ounce) can diced tomatoes, 1 (10 ounce) can Rotel (diced tomatoes with green chilies), 1 (8 ounce) can tomato sauce, 2 tablespoons chili powder, 1 teaspoon cumin, 1/2 teaspoon smoked paprika, 1/4 teaspoon cayenne pepper, Salt and freshly ground black pepper
- Cover the slow cooker and cook on LOW for 6-8 hours or on HIGH for 3-4 hours. This long, slow cooking process allows the flavors to meld beautifully and the chili to develop a rich, deep taste.
- About 30 minutes before you plan to serve, cook the elbow macaroni according to package directions in a separate pot of boiling, salted water. Drain the macaroni well.8 ounces uncooked elbow macaroni
- Once the chili has finished cooking, stir in the drained, cooked macaroni directly into the slow cooker. Then, sprinkle the shredded cheddar cheese over the top. Cover the slow cooker and let it sit for about 5-10 minutes, or until the cheese is completely melted and gooey.4 ounces shredded cheddar cheese
- Ladle the Cheesy Crock Pot Chili Mac into bowls. Garnish with your favorite toppings like a dollop of sour cream, extra shredded cheese, fresh cilantro, sliced jalapeños, or a handful of crunchy Fritos for added texture.sour cream, extra shredded cheese, chopped fresh cilantro, sliced jalapeños, Fritos