Go Back
Cheesy Crock Pot Chili Mac

Cheesy Crock Pot Chili Mac

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.
Print Recipe Pin Recipe
Prep Time 15 minutes
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 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)
  • sour cream Optional topping
  • extra shredded cheese Optional topping
  • chopped fresh cilantro Optional topping
  • sliced jalapeños Optional topping
  • Fritos Optional topping

Equipment

  • Large skillet
  • Slow Cooker
  • Pot

Method
 

  1. 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
  2. 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
  3. 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.
  4. 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
  5. 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
  6. 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

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Can also be frozen for up to 2-3 months. Reheat on stovetop or microwave.
QR Code linking back to recipe