Crock Pot Chili Mac takes mac and cheese to a whole new level. I'm talking gooey, melty cheese and a kick of chili spices. Literally bursting with flavor! The crock pot makes it super easy to bring it all together. Just going to warn you, once you try it, you may not want regular mac and cheese again!
In our family, we look forward to making this recipe as soon as the days start getting shorter. Let me tell you, it is the best feeling to walk through the door after work to the smell of rich chili making the house feel warm and cozy.
This recipe is high up on the kid favorite list, alongside my Crock Pot Hamburger Helper, Slow Cooker Sloppy Joes, and Crock Pot Crack Chicken.
If your family prefers the more traditional mac and cheese, try my creamy Crock Pot Mac and Cheese instead.
Why You'll Love Crock Pot Chili Mac
- Budget Friendly: A lot of these ingredients might already be in your pantry. Stock up on ground beef when it's on sale and make a double batch so you have leftovers.
- Cozy and Satisfying: The kind of warm, comforting meal we all crave at the end of a long day. Great for busy weeknights.
- One Pot Meal: This easy chili with noodles slow cooker recipe can be thrown together in minutes and requires minimal cleanup.
Ingredients
- Ground Beef: You could use 90/10 or 80/20 ground sirloin, chuck, or round. Drain off the excess grease so it's not too oily.
- Yellow Onion and Green Pepper: You can chop these ahead of time if you want, or use frozen onion and pepper if you're short on time.
- Chili Seasoning: I like to grab a spice packet from the store since it's quick and easy. If you make your own, chili spice mix typically includes chili powder, cumin, paprika, garlic powder, onion powder, oregano, salt and pepper.
- Rotel Tomatoes: You can get mild, medium, or hot depending on how spicy you like your chili.
- Kidney Beans: One can is all you need. You could also substitute a can of red beans, pinto beans, or black beans instead.
- Canned Tomato Sauce and Tomato Paste: These bring the tomato zing and help thicken up the sauce
- Elbow Macaroni: Uncooked pasta gets added 45 minutes before the cook time is up. Be sure to stir it in well.
- Cheddar Cheese: My favorite is freshly grated sharp cheddar cheese, but a bag of pre-shredded cheese works great too. You could also use pepper jack if you want more heat!
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Extra Spicy: Add sriracha, Frank's Red Hot, Tabasco, more chili powder, or chopped jalapenos to the slow cooker chili mac to give it a little heat.
- Change the Protein: Use ground turkey, ground chicken, or smoked sausage instead of beef. You could also make this a meatless dish and use a second can of beans. Just be sure to drain and rinse one can of beans to keep the salt content from getting too high.
- Mix In Some Veggies: Add corn, diced tomatoes, or diced bell peppers to make the slow cooker chili mac even heartier.
- Add Toppings: Sprinkle on red onion, diced scallions, cilantro, sour cream, or tortilla chips before serving.
How To Make Chili Mac In The Crock Pot
Preparing the meat is quick, then it's just a matter of loading up the crock pot and stirring in the pasta near the end.
- Step 1: Brown the Beef. Brown the meat in a large skillet. It should take around 6-7 minutes. Drain off the excess oil and transfer to the crock pot.
- Step 2: Add the Veggies and Seasoning. Add the onion, green pepper, chili seasoning, kidney beans, Rotel tomatoes, tomato sauce, tomato paste, and water to the Crock Pot. Stir everything together until well combined.
- Step 3: Cook the Chili. Add the lid and cook on high for 4 hours or low for 6 hours. Let the crockpot simmer away and be ready for the delicious smells filling your house to bring the kids (and adults!) running to the table.
- Step 4: Add the Pasta and Cheese. Stir in the pasta when there's 45-minutes left on your cooking timer. Continue cooking until the pasta is tender. Stir in half the cheese, then sprinkle the rest on top of each bowl. Serve hot with toppings nearby for everyone to choose from. Yum!
Hint: Add the pasta at the end.
To keep the pasta from getting mushy, wait to add it to the pot until there's only 45 minutes of cooking time left.
Storage Directions
- Storing: Leftovers keep in an airtight container in the refrigerator for up to 5 days, or frozen for up to 3 months.
- Reheating: Let the chili mac thaw overnight in the refrigerator before reheating. Reheat gently in the microwave or on the stovetop. If it seems a bit dry you can add some broth or water to add some moisture.
Serving Suggestions
This chili mac and cheese crock pot recipe is pretty hearty, so serve it alongside something light.
We love it with some buttered slow cooker cornbread, Crock Pot green beans, green salad, corn on the cob, or steamed veggies.
Our family likes to have 2 or 3 toppings on the table so everyone can customize their bowl. Some of our favorites include sour cream, Greek yogurt, more cheese, pickled jalapenos, black olives, scallions, green onions, crushed tortilla chips, or Oyster crackers. If you love it on chili, it will work on chili macaroni too!
Expert Tips
- Brown the Meat First: Technically, you could add raw ground beef to the slow cooker, break it up in there, and let it cook slowly. But I think the texture and flavor are so much better if you cook it on the stovetop first!
- Drain the Beef: Once it's fully cooked, drain off the excess oil before putting the meat in the crock pot otherwise the dish can feel too heavy or greasy.
- Keep an Eye on the Pasta: Every slow cooker is a little different, so be sure to keep a close eye the first time you make this recipe. Check periodically towards the end of the cook time to make sure the pasta isn't overcooked.
Recipe FAQs
Yes. Brown the beef, add the rest of the ingredients, then simmer for 30 minutes. Cook the noodles either with everything or separately, then stir them in. Right before serving, mix in the cheese to melt.
Yes! You could also use fusilli, Cavatappi, shells, or any other short pasta.
You can dump the can straight into the crock pot, keeping the flavor and salt content from the can of beans. If you prefer less salt, you could always drain it off and rinse the beans.
More Delicious Pasta Recipes
Looking for another fast, easy pasta recipe in the crock pot? You'll love these:
I would love it if you would leave a 5 Star ⭐️⭐️⭐️⭐️⭐️ rating below. Then follow me on Facebook, Instagram, and Pinterest! Share your favorite recipes or ask questions in my Facebook Group.
Crock Pot Chili Mac
Ingredients
- 1 lb ground beef
- 1 yellow onion (diced)
- 1 green pepper (diced)
- 1 oz packet chili seasoning
- 2 (15 oz) can kidney beans (drained and rinsed)
- 1 (10 oz) can Rotel tomatoes
- 1 (29 oz) can tomato sauce
- 3 tbsp tomato paste
- 2 cups water
- 3 cups elbow macaroni (uncooked)
- 2 cups cheddar cheese (shredded)
Instructions
- In a large skillet over medium-high heat. Cook ground beef until completely brown. It takes about 6-7 minutes. Drain and add to a 6-quart crock pot.
- Add onion, green pepper, chili seasoning, kidney beans, Rotel tomatoes, tomato sauce, tomato paste, and water to the crock pot. Stir until well combined.
- Cover and cook on high for 4 hours or low for 6 hours. Forty-five minutes before the cooking time is up, add in the pasta. Stir and continue to cook.
- Stir in 1 cup of cheddar cheese and top with the remaining cheese.
- Serve while hot, and enjoy!
Notes
- Brown the Meat First: Technically, you could add raw ground beef to the slow cooker, break it up in there, and let it cook slowly. But I think the texture and flavor are so much better if you cook it on the stovetop first!
- Drain the Beef: Once it's fully cooked, drain off the excess oil before putting the meat in the crock pot otherwise the dish can feel too heavy or greasy.
- Keep an Eye on the Pasta: Every slow cooker is a little different, so be sure to keep a close eye the first time you make this recipe. Check periodically towards the end of the cook time to make sure the pasta isn't overcooked.
Nutrition
*Nutrition information is an estimate. It may vary based on ingredients, brands, and changes in cooking methods listed in the recipe. If you need exact ingredient numbers, I recommend calculating them with your preferred nutrition calculator.
Leave a Reply