There’s something magical about coming home to the rich, savory aroma of a slow-cooked meal that’s been simmering all day. Crock Pot Cheddar Chili Mac combines the best of comfort food classics – hearty chili, tender pasta, and melted cheese – all prepared in your trusty slow cooker. This one-pot wonder transforms simple ingredients into a satisfying meal that feeds a crowd and warms hearts.
This recipe takes the beloved combination of chili and macaroni to new heights by incorporating creamy cheddar cheese and allowing the flavors to meld together over hours of gentle cooking. The result is a dish that’s both familiar and exciting, perfect for busy weeknights, casual gatherings, or meal prep sessions. The slow cooker does all the heavy lifting while you go about your day, making this an ideal solution for anyone seeking delicious, hassle-free cooking.
Why You’ll Love These
Effortless Preparation: Simply brown the meat, toss everything into your crock pot, and let time work its magic. No constant stirring or monitoring required – perfect for busy schedules and working parents.
Budget-Friendly: This recipe stretches affordable ingredients like ground beef, pasta, and canned goods into multiple hearty servings, making it an economical choice for families.
Crowd Pleaser: The combination of familiar flavors appeals to both kids and adults. It’s comfort food at its finest, guaranteed to satisfy even the pickiest eaters at your table.
Customizable Heat Level: Start with mild seasonings and adjust the spice level to suit your family’s preferences. You can always add hot sauce on the side for those who want extra kick.
Make-Ahead Friendly: This dish reheats beautifully and actually tastes better the next day as flavors continue to develop. Perfect for meal prep or entertaining.
Nutritionally Balanced: With protein from the meat, carbohydrates from pasta, and vegetables mixed throughout, this dish provides a well-rounded meal in one bowl.
Ingredients
- 1½ pounds ground beef (80/20 blend works best)
- 1 large yellow onion, diced (about 1 cup)
- 3 cloves garlic, minced
- 1 bell pepper, diced (red or green)
- 2 cups elbow macaroni, uncooked
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 can (8 oz) tomato sauce
- 2 cups beef broth
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon oregano
- ½ teaspoon garlic powder
- Salt and black pepper to taste
- 2 cups sharp cheddar cheese, shredded
- ½ cup sour cream
- 2 green onions, chopped (for garnish)
Step-by-Step Instructions
Step 1: Prepare the Base Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a wooden spoon, until browned and no longer pink, about 6-8 minutes. Drain excess fat, leaving about 1 tablespoon in the pan.
Step 2: Sauté Aromatics Add diced onion and bell pepper to the skillet with the beef. Cook for 3-4 minutes until vegetables begin to soften. Add minced garlic and cook for another 30 seconds until fragrant.
Step 3: Season the Mixture Sprinkle chili powder, cumin, smoked paprika, oregano, and garlic powder over the beef mixture. Stir well to coat everything evenly with spices. Cook for 1 minute to bloom the spices.
Step 4: Transfer to Crock Pot Transfer the seasoned beef mixture to your 6-quart slow cooker. Add uncooked elbow macaroni, kidney beans, black beans, diced tomatoes with their juice, tomato sauce, and beef broth. Stir everything together until well combined.
Step 5: Slow Cook Cover and cook on LOW for 4-5 hours or HIGH for 2-3 hours, until pasta is tender and flavors have melded together. Stir once halfway through cooking if possible.
Step 6: Add Cheese In the last 15 minutes of cooking, stir in the shredded cheddar cheese and sour cream. Cover and let the cheese melt completely, creating a creamy, rich sauce.
Step 7: Final Seasoning Taste and adjust seasoning with salt and pepper as needed. The dish should be well-seasoned but not overpowering.
Step 8: Serve Ladle into bowls and garnish with chopped green onions. Serve immediately while hot and creamy.
Things to Remember
Pasta Timing: Don’t add pasta too early or it will become mushy. The timing in this recipe ensures perfectly tender pasta that holds its shape.
Liquid Levels: The pasta will absorb liquid as it cooks, so don’t worry if the mixture seems soupy initially. It will thicken as it cooks.
Cheese Quality: Use freshly shredded cheese rather than pre-shredded for better melting and creamier texture. Pre-shredded cheese contains anti-caking agents that can affect texture.
Temperature Control: Avoid lifting the lid frequently as this releases heat and extends cooking time. Trust the process and let the slow cooker work.
Meat Selection: Ground beef with some fat content (80/20) provides better flavor than very lean ground beef, which can become dry.
What to Serve With Them
Crusty Bread: Warm cornbread or crusty sourdough bread is perfect for sopping up the flavorful sauce and adding textural contrast to the creamy dish.
Fresh Salad: A crisp green salad with simple vinaigrette helps balance the richness of the chili mac and adds fresh vegetables to the meal.
Avocado Slices: Creamy avocado provides a cooling contrast to the warm, spiced dish and adds healthy fats to round out the nutritional profile.
Pickled Jalapeños: For those who enjoy heat, pickled jalapeños add a bright, tangy kick that complements the rich, cheesy flavors perfectly.
Coleslaw: Cool, crunchy coleslaw provides a refreshing counterpoint to the warm, hearty chili mac and adds extra vegetables to the meal.
Mix It Up
Protein Variations: Substitute ground turkey, chicken, or even plant-based ground meat for different flavor profiles and dietary preferences.
Vegetable Additions: Stir in corn kernels, diced zucchini, or mushrooms during the last hour of cooking for extra nutrition and texture.
Spice Level: Add diced jalapeños, chipotle peppers in adobo, or cayenne pepper for more heat. Start small and build up to your preferred level.
Cheese Combinations: Try mixing cheddar with Monterey Jack, pepper jack, or even cream cheese for different flavor profiles and creaminess levels.
Bean Varieties: Experiment with pinto beans, navy beans, or cannellini beans instead of the kidney and black bean combination.
Keeping Them Fresh
Refrigeration: Store leftovers in the refrigerator for up to 4 days in airtight containers. The flavors actually improve after a day as they continue to meld together.
Freezing: This dish freezes well for up to 3 months. Portion into freezer-safe containers, leaving some room for expansion. Thaw overnight in the refrigerator before reheating.
Reheating: Add a splash of broth or water when reheating as the pasta may absorb liquid during storage. Heat gently to prevent the cheese from separating.
Make-Ahead Tips: You can brown the meat and prepare vegetables the night before, storing them covered in the refrigerator until ready to cook.
Kitchen Tips
Slow Cooker Size: A 6-quart slow cooker is ideal for this recipe. If using a smaller cooker, reduce ingredients proportionally to avoid overflow.
Browning Benefits: Don’t skip browning the meat – this step adds crucial flavor depth that can’t be achieved by simply adding raw meat to the slow cooker.
Stirring Strategy: Gentle stirring prevents pasta from sticking together, but avoid over-stirring which can break up the pasta and beans.
Texture Control: If you prefer a thicker consistency, remove the lid during the last 30 minutes of cooking to allow excess liquid to evaporate.
Frequently Asked Questions
→Can I use different pasta shapes?
Yes, but stick to sturdy shapes like penne, rotini, or shells that won’t break down during long cooking. Avoid delicate pasta like angel hair.
→ if I don’t have beef broth?
Chicken broth or vegetable broth work as substitutes. You can even use water with additional seasonings if needed.
→Can I make this dairy-free? Substitute the cheese with dairy-free alternatives and use coconut cream instead of sour cream. The texture will be slightly different but still delicious.
→How do I prevent the pasta from getting mushy?
Cook on LOW rather than HIGH, and don’t exceed the recommended cooking time. Adding pasta during the last 2 hours helps maintain better texture.
Yes, but you’ll need a large 8-quart slow cooker. Cooking times may need slight adjustment, so check for doneness earlier than indicated.
This Crock Pot Cheddar Chili Mac brings together everything you love about comfort food in one satisfying, easy-to-make dish that’s sure to become a family favorite.
Crock Pot Cheddar Chili Mac
Equipment
- Slow Cooker
- Skillet
Ingredients
Main Ingredients
- 1.5 pounds ground beef 80/20 blend
- 1 cup yellow onion diced
- 3 cloves garlic minced
- 1 bell pepper diced
- 2 cups elbow macaroni uncooked
- 1 can kidney beans 15 oz, drained and rinsed
- 1 can black beans 15 oz, drained and rinsed
- 1 can diced tomatoes 14.5 oz, undrained
- 1 can tomato sauce 8 oz
- 2 cups beef broth
Seasoning
- 2 tbsp chili powder
- 1 tbsp cumin
- 1 tsp smoked paprika
- 1 tsp oregano
- 0.5 tsp garlic powder
- salt and black pepper to taste
Finish & Garnish
- 2 cups sharp cheddar cheese shredded
- 0.5 cup sour cream
- 2 green onions chopped, for garnish
Instructions
- Heat a skillet over medium-high heat. Cook the ground beef until browned, about 6–8 minutes. Drain excess fat.
- Add diced onion, bell pepper, and minced garlic. Cook for 3–4 minutes until softened.
- Stir in chili powder, cumin, smoked paprika, oregano, and garlic powder. Cook for 1 minute to bloom the spices.
- Transfer mixture to slow cooker. Add pasta, beans, tomatoes, tomato sauce, and beef broth. Stir well.
- Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, stirring once halfway through.
- In last 15 minutes, stir in cheese and sour cream. Let melt fully into the dish.
- Season with salt and pepper to taste. Serve hot, garnished with chopped green onions.