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Crock Pot Cheddar Chili Mac is shown as a featured image, highlighting its cheesy and delicious appearance.

Crock Pot Cheddar Chili Mac

This Crock Pot Cheddar Chili Mac recipe is a comforting and easy-to-make meal perfect for busy weeknights. It combines classic chili flavors with creamy cheddar cheese and tender macaroni, all cooked in a slow cooker for maximum convenience and flavor.
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Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound ground beef
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 packet chili seasoning
  • 1 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper optional
  • 1 pound elbow macaroni, uncooked
  • 4 cups beef broth
  • 2 cups shredded sharp cheddar cheese
  • Optional toppings: sour cream
  • Optional toppings: chopped green onions
  • Optional toppings: jalapenos

Equipment

  • large skillet
  • Slow cooker (Crock-Pot)
  • Measuring cups
  • Measuring spoons
  • wooden spoon or spatula
  • Ladle
  • cutting board
  • knife

Method
 

  1. Brown the Beef: In a skillet, brown the ground beef over medium-high heat. Drain off any excess grease.
  2. Sauté Aromatics: Add the chopped onion and minced garlic to the skillet and cook until softened, about 5 minutes.
  3. Combine Ingredients (Except Cheese & Pasta): In a large slow cooker, combine the browned beef mixture, kidney beans, pinto beans, diced tomatoes, Rotel tomatoes, tomato paste, chili seasoning, cumin, smoked paprika, and cayenne pepper (if using). Stir well to combine.
  4. Add Broth and Pasta: Pour in the beef broth and stir to ensure all ingredients are well combined. Add the uncooked elbow macaroni, making sure the pasta is submerged in the liquid.
  5. Slow Cook: Cover the slow cooker and cook on low for 2-3 hours, or until the pasta is tender and the chili has thickened. Cooking time may vary depending on your slow cooker.
  6. Incorporate the Cheese: During the last 30 minutes of cooking, stir in the shredded cheddar cheese until melted and smooth. If the mixture seems too thick, add a splash of beef broth or milk to reach your desired consistency.
  7. Serve: Ladle the Cheddar Chili Mac into bowls and top with your favorite toppings, such as sour cream, chopped green onions, and jalapenos.

Notes

For best results, don't add the cheese too early, as it can separate and become grainy. Monitor the pasta's texture during the last hour of cooking to avoid overcooking. Store leftovers in an airtight container in the refrigerator for up to 3 days. You can substitute ground turkey or chicken for the ground beef. For a spicier chili mac, add more cayenne pepper or a pinch of red pepper flakes.