Description

This Crock Pot Cheddar Chili Mac is a delicious slow cooker twist on classic macaroni and cheese, combining hearty ground beef, tomatoes, beans, chili spices, and plenty of melty cheddar cheese. It’s a cozy, crowd-pleasing dish that’s perfect for busy weeknights, offering plenty of comfort with minimal effort.

Ingredients

Units Scale

For the Chili Mac:

1 pound ground beef
1 small onion, diced
3 cloves garlic, minced
1 (15-ounce) can kidney beans, drained and rinsed
1 (14.5-ounce) can diced tomatoes, undrained
1 (8-ounce) can tomato sauce
1 cup beef broth
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
8 ounces elbow macaroni (about 2 cups dry)

For finishing:

2 cups shredded cheddar cheese (plus more for serving)
Chopped green onions or fresh cilantro, for garnish (optional)

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Instructions

Brown the Beef: In a skillet over medium heat, brown the ground beef with the diced onion and minced garlic until the meat is no longer pink and the onion is tender. Drain any excess fat.
Combine Ingredients in the Crock Pot: Add the cooked beef mixture to the slow cooker. Stir in the drained kidney beans, diced tomatoes (with juice), tomato sauce, beef broth, chili powder, cumin, smoked paprika, salt, and black pepper. Mix well to combine.
Cook: Cover and cook on low for 4 hours or on high for 2 hours, allowing the flavors to meld and the sauce to thicken slightly.
Add the Macaroni: Stir in the dry elbow macaroni. Cover and cook on high for an additional 20–30 minutes, or until the pasta is tender, stirring once halfway through to prevent sticking.
Add the Cheese: Sprinkle the shredded cheddar cheese evenly over the top. Cover and let sit for about 5 minutes, until the cheese is melted and gooey.
Serve: Give everything a gentle stir, then serve hot, garnished with extra cheese and green onions or cilantro, if desired.

Notes

You can substitute ground turkey or chicken for the beef for a lighter version.
Feel free to add more beans or swap for black beans.
Watch the pasta closely—overcooking can make it mushy.
For extra heat, add a diced jalapeño or pinch of cayenne pepper with the spices.
This recipe is great for leftovers and reheats well.

Nutrition

Serving Size: 1/6 of recipe
Calories: 480
Sugar: 5g
Sodium: 830mg
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 6g
Protein: 29g
Cholesterol: 70mg