Some nights call for pure comfort food, and this Slow Cooker Chili Mac and Cheese delivers. Rich chili, tender pasta, and plenty of melty cheese come together in one bowl. After sharing easy comfort recipes for years, I can confidently say this is exactly why slow cookers are loved: you add ingredients, let it work its magic, and hours later it tastes like you simmered all day while you went about your life.
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Originally published in 2017 and since updated.
Ready for two of my favorite things combined? Mac and cheese plus chili make a comforting, crowd-pleasing meal that’s easy to prep and perfect for busy weeknights.
Crockpot Chili Mac Ingredients
- Ground beef, turkey, chicken, or pork
- Elbow pasta (elbow macaroni is classic; small shells, rotini, or cavatappi work well)
- Canned chili beans (or kidney beans, black beans, etc.)
- Onions
- Red and green bell peppers
- Garlic
- Canned fire-roasted tomatoes
- Beef broth (or any broth you prefer)
- Grated sharp cheddar cheese
- Grated Monterey Jack cheese
How to Make Slow Cooker Crockpot Chili Mac and Cheese
Full measurements and a printable recipe card are included below. This overview covers the main steps.
- Heat a skillet over medium-high heat.
- Add ground meat and chili seasoning. Break the meat up as it cooks.
- Cook until no longer pink and drain excess fat if needed.
- Add chopped red and green peppers, onions, and garlic; cook until softened.
- Transfer the cooked meat and vegetables to the slow cooker. Add fire-roasted tomatoes, beans, broth, and remaining ingredients except pasta and cheese.
- Slow cook on Low for about 3–3½ hours or on High for 1½–2 hours, checking that the sauce simmers and flavors meld.
- About 20–30 minutes before serving, stir in the dry pasta and sprinkle the cheese on top. Cook until the pasta is tender and the cheese is melted.
Slow Cooker Crockpot Chili Mac and Cheese
Comforting chili, tender pasta, and melty cheese combine in this easy slow cooker meal. It’s simple to prepare and perfect for feeding a family or a crowd.
Equipment
- Slow cooker (7-quart recommended)
- Skillet
Ingredients
- 1 cup chopped onions
- 1/2 cup chopped red peppers
- 1/2 cup chopped green peppers
- 3 garlic cloves, minced
- 1 lb ground beef or ground turkey
- 2 cups elbow macaroni (dry)
- 15 oz fire-roasted tomatoes
- 15 oz canned black beans, drained (or beans of choice)
- 15 oz canned chili beans, drained
- 1 cup beef broth (or preferred broth)
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese
Homemade Chili Seasoning
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp oregano (dried)
- 1 tsp cayenne pepper (optional, adjust to taste)
- Salt and pepper to taste
Instructions
- Heat a skillet over medium-high heat.
- Add ground meat and chili seasoning and break the meat up as it cooks.
- Cook until no pink remains; drain excess fat if necessary.
- Add peppers, onions, and garlic and cook until softened.
- Transfer meat and vegetables to the slow cooker and add tomatoes, beans, and broth. Do not add pasta or cheese yet.
- Cook on Low 3–3½ hours or High 1½–2 hours, until flavors meld.
- 20–30 minutes before serving, stir in the dry pasta and top with shredded cheeses. Cook until pasta is tender and cheese is melted.
- Allow to cool slightly before serving.
Notes
- Pre-made chili seasoning packets can be used instead of homemade seasoning.
- Searing the meat and sautéing the vegetables adds extra flavor, but you can add raw meat directly to the slow cooker if preferred.
- If cooking raw meat in the slow cooker, the longer cook time may risk mushy pasta—consider cooking pasta separately and adding it at the end.
- For a super-cheesy version, increase the cheese amount (many mac and cheese recipes use 4–6 cups).
- You can substitute broths, beans, vegetables, and proteins to suit your preferences.
- To make this in an Instant Pot: brown the meat using Sauté, add ingredients (except cheese), pressure cook about 4 minutes with natural release, then stir in cheese.
- On the stovetop: cook pasta separately. Sauté meat and vegetables, combine everything in a Dutch oven, simmer 25–30 minutes, then add cheese.
Nutrition
Approximate per serving: 346 kcal; 34 g carbs; 23 g protein; 8 g fat. Nutritional values are estimates and will vary with exact ingredients and serving sizes.
Frequently Asked Questions and Recipe Pro Tips
No. You can add raw ground beef to the slow cooker, but browning it first develops more flavor by caramelizing the meat and vegetables. If you add raw beef to the crockpot, plan for 4–5 hours on Low or 2–3 hours on High, and consider cooking the pasta separately to avoid mushiness.
A mix of sharp cheddar and Monterey Jack melts well and offers great flavor. Use freshly shredded cheese for smoother melting; pre-shredded cheese often contains anti-caking agents that can affect texture.
Yes. Add cayenne pepper to taste or increase chili powder. Start small (1/2–1 tsp) if you’re sensitive to heat and adjust from there.
Add dry pasta only during the last 20–30 minutes of cooking, or cook pasta separately and stir it in just before serving.
Absolutely. Ground turkey or chicken are good lighter options; season well so the chili stays flavorful.
Store leftovers in the refrigerator, tightly covered, for 3–4 days. Reheat gently with a splash of broth, milk, or water to restore creamy texture.
Yes. Freeze tightly sealed for up to 6 months. Thawed leftovers may show some separation from the dairy; stir and reheat with a little liquid to recombine.
Topping Ideas
- Extra shredded cheese
- Plain Greek yogurt or sour cream
- Jalapeños
- Cooked and crumbled bacon
- Sliced avocado
Cornbread Recipes to Pair with Chili
Serve this chili mac with your favorite cornbread—classic southern cornbread, cornbread muffins, jalapeño cheddar cornbread, or honey cornbread all make great companions.
More Chili Recipes
If you enjoy this dish, try other chili favorites like slow cooker white chicken chili, pumpkin chili, sweet potato chili, and turkey chili for more comforting options.
