Slow Cooker Chili Mac is the ultimate comfort food that brings together two classic favorites—rich, hearty chili and creamy, cheesy pasta. This easy crockpot recipe is perfect for busy weeknights when you want a filling, homemade dinner without standing over the stove. With bold spices, tender pasta, and melty cheese, it’s a meal the whole family will ask for again and again.
What makes this slow cooker chili mac recipe so appealing is how effortlessly it comes together. After a quick browning of the meat, everything simmers low and slow, allowing the flavors to deepen and meld beautifully. The pasta is added near the end, ensuring it cooks perfectly without becoming mushy, while the cheese melts right into the chili for a creamy, irresistible finish.
This crockpot chili mac and cheese is also incredibly versatile. You can easily customize it to suit your taste—make it spicier, swap the protein, or load it up with extra cheese. It’s hearty enough for cold-weather comfort but simple enough to serve year-round, whether you’re feeding a hungry family or hosting a casual gathering.
If you’re looking for an easy slow cooker dinner that delivers big flavor with minimal effort, this chili mac recipe checks every box. It’s budget-friendly, make-ahead friendly, and reheats beautifully, making it ideal for meal prep or leftovers. One bite of this cheesy, comforting dish and it’s sure to earn a permanent spot in your dinner rotation.
Slow Cooker Chili Mac
Slow Cooker Chili Mac is the ultimate comfort-food mashup—hearty beef chili slow-cooked until rich and flavorful, then finished with tender pasta and plenty of melty cheese. It’s an easy, family-friendly meal that’s perfect for busy weeknights, potlucks, or game day.
- Total Time: 4 hours 15 minutes – 6 hours 15 minutes
- Yield: 6 servings 1x
Ingredients
1 small onion, diced
2 cloves garlic, minced
1 (15 oz) can kidney beans, drained and rinsed
1 (15 oz) can black beans, drained and rinsed
1 (24 oz) jar marinara sauce or tomato sauce
1 (10 oz) can diced tomatoes with green chilies (optional)
2 tbsp chili seasoning (or to taste)
1 tsp smoked paprika
Salt and pepper, to taste
2 cups beef broth
2 cups uncooked elbow macaroni
2 cups shredded cheddar or Colby Jack cheese
Instructions
Brown the beef: In a skillet over medium heat, cook ground beef with onion until browned. Drain excess fat and stir in garlic for 30 seconds.
Assemble the chili: Transfer beef mixture to the slow cooker. Add beans, marinara sauce, diced tomatoes, chili seasoning, paprika, salt, pepper, and broth. Stir well.
Slow cook: Cover and cook on LOW for 4–6 hours or HIGH for 2–3 hours.
Add pasta: Stir in uncooked macaroni during the last 30 minutes of cooking.
Finish with cheese: Once pasta is tender, stir in cheese until melted and creamy.
Serve hot with your favorite toppings.
Notes
Cooking Tips
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Prevent mushy pasta: Add macaroni only during the final 30 minutes.
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Extra creamy: Stir in ½ cup cream cheese or sour cream with the shredded cheese.
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Thicker chili mac: Leave the lid off for the last 10–15 minutes if needed.
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Make-ahead friendly: Chili base can be cooked ahead; add pasta and cheese just before serving.
Variations
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Spicy Chili Mac: Add cayenne pepper, jalapeños, or hot sauce.
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Chicken Chili Mac: Substitute ground beef with ground chicken.
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Vegetarian Version: Skip meat and add extra beans, lentils, or diced bell peppers.
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Tex-Mex Style: Use taco seasoning and top with tortilla chips and avocado.
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Extra Cheesy: Mix in mozzarella or pepper jack along with cheddar.
- Prep Time: 15 minutes
- Cook Time: 4-6 hours (LOW) or 2-3 hours (HIGH)
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sodium: 820mg
- Fat: 26g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 28g
