Discover the ultimate comfort food with this incredible Crockpot Chili Mac and Cheese, a delicious and incredibly easy recipe that combines two beloved classics into one satisfying meal. Perfect for busy weeknights or lazy weekends, this recipe simplifies meal prep while delivering a burst of flavor that will have everyone asking for seconds.
Key Ingredients for Crockpot Chili Mac and Cheese
- 1 tablespoon olive oil
- 1 pound ground beef (or ground turkey for a lighter option)
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 (15 ounce) can kidney beans, drained and rinsed
- 1 (15 ounce) can black beans, drained and rinsed
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 (8 ounce) can tomato sauce
- 1 (4 ounce) can mild green chilies, drained (optional, for mild heat)
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (or to taste, for more heat)
- Salt and freshly ground black pepper to taste
- 4 cups cooked elbow macaroni (about 8 ounces dry pasta)
- 2 cups shredded cheddar cheese (or a blend of cheddar and Monterey Jack)
- Optional toppings: sour cream, shredded cheese, chopped fresh cilantro, jalapeño slices, green onions
How to Make Crockpot Chili Mac and Cheese
This Crockpot Chili Mac and Cheese is a dream for busy cooks, transforming simple ingredients into a rich, hearty, and remarkably easy dinner. The slow cooker does all the heavy lifting, infusing every component with deep, savory flavors. It’s a satisfying meal that comes together with minimal effort, boasting a wonderfully creamy texture and a chili-spiced kick that’s incredibly addictive. Prep time is a breezy 15 minutes, followed by 3-4 hours of hands-off cooking.
Step-by-Step Instructions
- Brown the Beef: Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
- Sauté Aromatics: Add the chopped onion to the skillet with the browned beef. Cook, stirring occasionally, until the onion is softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
- Combine in Crockpot: Transfer the beef and onion mixture to your slow cooker. Add the drained and rinsed kidney beans and black beans, undrained diced tomatoes, tomato sauce, and drained green chilies (if using).
- Season the Chili Base: Stir in the chili powder, cumin, smoked paprika, and cayenne pepper. Season generously with salt and freshly ground black pepper. Stir everything together until well combined.
- Slow Cook: Cover the slow cooker and cook on HIGH for 3-4 hours, or on LOW for 6-8 hours, until the chili is bubbling and the flavors have melded beautifully. Stir occasionally if possible.
- Add Macaroni and Cheese: About 30 minutes before serving, stir in the cooked elbow macaroni and shredded cheddar cheese into the slow cooker. Stir until the cheese is melted and the macaroni is heated through.
- Serve: Ladle the Crockpot Chili Mac and Cheese into bowls and serve hot. Garnish with your favorite toppings like sour cream, extra shredded cheese, cilantro, or jalapeños.
Why You’ll Love This Crockpot Chili Mac and Cheese
This Crockpot Chili Mac and Cheese is a flavor explosion waiting to happen, combining the smoky, hearty goodness of chili with the comforting creaminess of mac and cheese. It’s a soul-warming dish that’s both incredibly satisfying and surprisingly budget-friendly when made at home, offering a delightful twist on classic comfort foods. The simple yet robust chili spices, paired with tender beans and the gooey melted cheese, create a texture and taste that’s truly unforgettable.
Imagine the convenience of a one-pot meal that practically cooks itself, filling your home with an irresistible aroma. This recipe is a game-changer for busy weeknights, proving that delicious and homemade doesn’t have to mean time-consuming. Forget the boxed stuff; this Crockpot Chili Mac and Cheese delivers a restaurant-quality meal with minimal effort and maximum flavor. Give it a try and prepare to be amazed by this amazing fusion!
Storing and Reheating Tips
Properly storing your Crockpot Chili Mac and Cheese will ensure you can enjoy its deliciousness for days to come. After the dish has cooled to room temperature, transfer any leftovers to airtight containers. Refrigerate for up to 3-4 days.
To reheat, you can do so gently on the stovetop over low heat, stirring occasionally until heated through. For individual servings, microwave on medium power, stirring halfway through, until thoroughly warmed. This dish also freezes beautifully for future meals. Cool completely, then portion into freezer-safe containers or bags and freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
Final Thoughts
This Crockpot Chili Mac and Cheese is the ultimate weeknight hero, offering a delicious and incredibly easy way to enjoy two family favorites. Give this comforting, flavorful recipe a try – your taste buds (and your busy schedule) will thank you!
Crockpot Chili Mac and Cheese
Ingredients
Equipment
Method
- Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.1 tablespoon olive oil, 1 pound ground beef (or ground turkey for a lighter option)
- Add the chopped onion to the skillet with the browned beef. Cook, stirring occasionally, until the onion is softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.1 large onion, finely chopped, 2 cloves garlic, minced, 1 pound ground beef (or ground turkey for a lighter option)
- Transfer the beef and onion mixture to your slow cooker. Add the drained and rinsed kidney beans and black beans, undrained diced tomatoes, tomato sauce, and drained green chilies (if using).1 15 ounce can kidney beans, drained and rinsed, 1 15 ounce can black beans, drained and rinsed, 1 14.5 ounce can diced tomatoes, undrained, 1 8 ounce can tomato sauce, 1 4 ounce can mild green chilies, drained
- Stir in the chili powder, cumin, smoked paprika, and cayenne pepper. Season generously with salt and freshly ground black pepper. Stir everything together until well combined.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 HIGH for 3-4 hours, or on LOW for 6-8 hours, until the chili is bubbling and the flavors have melded beautifully. Stir occasionally if possible.
- About 30 minutes before serving, stir in the cooked elbow macaroni and shredded cheddar cheese into the slow cooker. Stir until the cheese is melted and the macaroni is heated through.4 cups cooked elbow macaroni, 2 cups shredded cheddar cheese
- Ladle the Crockpot Chili Mac and Cheese into bowls and serve hot. Garnish with your favorite toppings like sour cream, extra shredded cheese, cilantro, or jalapeños.sour cream, shredded cheese, chopped fresh cilantro, jalapeño slices