Chili Mac in the Slow Cooker Recipe

If you’re looking for a cozy, family-friendly dinner that basically cooks itself, Chili Mac in the Slow Cooker will win you over from the very first cheesy, saucy, noodle-filled spoonful. It’s that magical crossroads where zesty chili and creamy mac and cheese meet—in the hands-off comfort of your slow cooker!

Ingredients You’ll Need

The magic of Chili Mac in the Slow Cooker is how a handful of pantry staples and a few fresh basics create something so soul-satisfying. Each ingredient plays its own delicious part—from zesty spices and tomatoes to that all-important cheesy finish!

• Very lean ground beef (1 pound): Browning first ensures a rich, hearty flavor without excess grease. Opt for lean to keep things balanced.
• Onion (1 small, chopped): This adds aromatic sweetness and depth; don’t skip it!
• Garlic (4 cloves, minced): For bold, savory undertones that make the whole kitchen smell incredible.
• Chili beans in chili sauce (30 oz can or 2 smaller cans): They bring that classic chili flavor, cozy texture, and a subtle kick of spice right from the can.
• Crushed tomatoes (28 oz can): These give a lush, saucy base that wraps around every bite of pasta and beef.
• Diced tomatoes (15 oz can): Adds fresh tomato flavor and a little extra texture throughout.
• Beef broth (2 cups): Rich and savory, this helps everything meld while keeping the chili thick but scoopable.
• Chili powder (1 tablespoon): For warmth, zing, and that iconic chili color.
• Cumin (½ teaspoon): Adds earthy depth and smoky undertones.
• Salt and pepper, to taste: Always adjust at the end to bring out all the flavors you love.
• Elbow macaroni (8 ounces, uncooked): The pasta soaks up the saucy chili, making the final dish hearty and satisfying.
• Desired toppings (cheddar cheese, sour cream, green onions, corn chips): Pile on your favorites for the ultimate finishing touch!

Variations

The beauty of Chili Mac in the Slow Cooker is how easy it is to make your own. Whether you want to change up the protein, amp up the veggies, or dial in your favorite level of spice, there’s a version for everyone!

• Swap the Beef: Use ground turkey or chicken for a lighter take, or go meatless with plant-based crumbles.
• Kick Up the Veggies: Stir in red bell pepper, corn, or zucchini at the beginning for extra color and nutrition.
• Make it Spicy: Add diced green chilies, jalapeños, or extra chili powder if you love more heat.
• Gluten-Free: Substitute with your favorite gluten-free pasta—just keep an eye on cook time so it doesn’t get too soft.

How to Make Chili Mac in the Slow Cooker

Step 1: Brown the Beef and Aromatics

Start by browning your ground beef in a skillet over medium heat until fully cooked, breaking it into crumbles as you go. Add the chopped onion and garlic and sauté just until fragrant. This quick step builds a flavorful base and takes only a few minutes. Drain excess grease before transferring everything to your slow cooker.

Step 2: Combine the Main Ingredients

To your slow cooker, add the browned beef with onions and garlic, then stir in the chili beans (undrained), crushed tomatoes, diced tomatoes, beef broth, chili powder, cumin, and a pinch of salt and pepper. Give everything a good stir to evenly distribute the sauces and seasonings.

Step 3: Slow Cook Until Savory and Bubbling

Cover and cook on HIGH for 4 hours or on LOW for about 8 hours. During this time, all those flavors meld together and your house will start to smell absolutely heavenly. Resist the urge to peek too often—let the slow cooker do its magic!

Step 4: Stir in the Pasta

About 15 minutes before you’re ready to eat, stir the uncooked elbow macaroni right into the bubbling chili. Cover again and let the pasta cook until just al dente. Keep an eye on it—pasta continues to soften even with the heat off, so it’s better to err on the side of slightly chewy.

Step 5: Serve With Your Favorite Toppings

Ladle Chili Mac in the Slow Cooker straight into bowls and pile on cheddar, sour cream, green onions, or crunchy corn chips—whatever makes it sing for you. Serve hot and dig in!

How to Serve Chili Mac in the Slow Cooker

Garnishes

The best garnish for Chili Mac in the Slow Cooker is your own creativity! Classic shredded cheddar, dollops of tangy sour cream, bright green onions, or a handful of crunchy corn chips elevate every bowl and make it feel totally personalized.

Side Dishes

This is a complete meal in a bowl, but you can never go wrong with a slab of warm cornbread, a crisp side salad, or some roasted veggies to round out the spread. Even a crunchy dill pickle spear is a fun old-school touch!

Creative Ways to Present

For parties, spoon Chili Mac in the Slow Cooker into mugs or mini ramekins, or try serving it as a loaded topping for baked potatoes! Lay out a mini toppings bar and let everyone build their own ultimate bowl.

Make Ahead and Storage

Storing Leftovers

Chili Mac in the Slow Cooker keeps beautifully in the fridge for up to 4 days. Just let it cool completely, then transfer to an airtight container so it stays fresh and flavorful until you’re ready for lunch or a quick dinner.

Freezing

You can freeze leftovers for up to 3 months, but keep in mind that the macaroni may soften more as it thaws. For best texture, try undercooking the pasta slightly before freezing, or freeze the chili portion without the pasta and stir in freshly cooked noodles when reheating.

Reheating

Reheat individual portions in the microwave or warm gently on the stovetop, adding a splash of broth or water if needed to loosen. Give it a good stir and top with a little more cheese or fresh garnish—no one will guess it’s leftovers!

FAQs

Final Thoughts

There’s something magical about the comfort of Chili Mac in the Slow Cooker—warm, hearty, saucy, and loaded with all the good stuff. Give this easy recipe a try the next time you want a hands-off meal that everyone will rave about. I hope you love every cheesy, cozy bite as much as we do!

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