CROCK POT CHILI MAC PERFECTION

I remember those weeknights, rushing home from soccer practice, the kids starving, and me staring into the pantry wondering what on earth I could conjure up that was both quick and satisfying. It was during one of these chaotic evenings that I stumbled upon the genius idea of combining two family favorites: chili and mac and cheese. The result? Pure comfort food magic! Today, I’m sharing all my secrets for the most amazing Easy Crock Pot Cheddar Chili Mac for Busy Nights you’ll ever make, guaranteed to become a weeknight staple in your own home.

Easy Crock Pot Cheddar Chili Mac: Your New Weeknight Hero

Let’s face it, busy weeknights call for simple, delicious solutions. And nothing says “easy” quite like a slow cooker meal. This Crock Pot Cheddar Chili Mac is the perfect answer to those days when you just don’t have the time or energy to spend hours in the kitchen. It’s a hearty, flavorful, and incredibly satisfying dish that the whole family will love. Plus, the slow cooker does all the work, so you can come home to a warm, comforting meal waiting for you.

Why You’ll Love This Recipe

• Effortless: Minimal prep time means you can set it and forget it.
• Family-Friendly: A guaranteed crowd-pleaser for kids and adults alike.
• Customizable: Easily adapt the recipe to suit your family’s tastes and dietary needs.
• Budget-Friendly: Uses simple, affordable ingredients you probably already have on hand.
• Makes Great Leftovers: Perfect for lunch the next day!

The Magic of the Slow Cooker

The beauty of this recipe lies in the slow cooker. It allows the flavors to meld together beautifully, creating a depth of flavor that you just can’t achieve with a quick stovetop method. The slow cooking process also makes the ground beef incredibly tender and juicy. And, of course, the best part is the convenience. Simply toss everything into the slow cooker in the morning, and dinner is ready when you walk through the door.

Ingredients You’ll Need

Here’s what you’ll need to create this culinary masterpiece. Don’t worry, the list is short and sweet!

• 1 pound ground beef
• 1 medium onion, chopped
• 1 green bell pepper, chopped
• 2 cloves garlic, minced
• 1 (15-ounce) can diced tomatoes, undrained
• 1 (15-ounce) can kidney beans, rinsed and drained
• 1 (15-ounce) can black beans, rinsed and drained
• 1 (8-ounce) can tomato sauce
• 1 (4-ounce) can diced green chilies
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional, for added heat)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 4 cups cooked elbow macaroni
• 2 cups shredded cheddar cheese, divided

Ingredient Notes and Substitutions

• Ground Beef: You can substitute ground turkey or ground chicken for a leaner option.
• Beans: Feel free to use your favorite type of beans, such as pinto beans or chili beans.
• Cheese: Cheddar is classic, but you can also use Monterey Jack, Colby Jack, or a blend of cheeses.
• Pasta: Elbow macaroni is traditional, but you can use any small pasta shape, such as shells or rotini.
• Spice Level: Adjust the amount of chili powder and cayenne pepper to your liking. If you’re sensitive to heat, omit the cayenne pepper altogether.
• Vegetarian Option: Omit the ground beef and add an extra can of beans or a package of plant-based crumbles for a vegetarian version.

Step-by-Step Instructions

Now for the fun part! Follow these simple steps, and you’ll have a delicious Crock Pot Cheddar Chili Mac in no time.

1. Brown the Ground Beef: In a large skillet, brown the ground beef over medium-high heat. Drain off any excess grease. This step is important because it develops a richer flavor in the chili. You’ll see the beef change from pink to brown and start to crumble.
2. Sauté the Vegetables: Add the chopped onion and green bell pepper to the skillet and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. The onions will become translucent and the peppers will soften slightly, releasing their aroma.
3. Combine in the Slow Cooker: Transfer the browned ground beef and sautéed vegetables to the slow cooker.
4. Add the Remaining Ingredients: Add the diced tomatoes, kidney beans, black beans, tomato sauce, diced green chilies, chili powder, cumin, smoked paprika, cayenne pepper (if using), salt, and black pepper to the slow cooker. Stir well to combine. The mixture should look thick and colorful.
5. Cook on Low: Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours. This slow cooking process allows the flavors to meld together beautifully.
6. Stir in the Macaroni and Cheese: Stir in the cooked elbow macaroni and 1 1/2 cups of the shredded cheddar cheese. Stir until the cheese is melted and the pasta is evenly coated. The chili mac will become creamy and cheesy as the cheese melts.
7. Top with Cheese and Serve: Sprinkle the remaining 1/2 cup of shredded cheddar cheese over the top. Cover and let the cheese melt for a few minutes. Serve hot and enjoy!

Serving Suggestions

This Crock Pot Cheddar Chili Mac is delicious on its own, but here are a few serving suggestions to take it to the next level:

• Toppings: Top with sour cream, shredded cheese, chopped green onions, or a dollop of guacamole.
• Side Dishes: Serve with a side of cornbread or a simple green salad.
• Extra Heat: Add a few dashes of your favorite hot sauce for an extra kick.

Success Tips for Perfect Crock Pot Chili Mac

Want to ensure your Crock Pot Cheddar Chili Mac is a resounding success? Here are my top tips for achieving chili mac perfection every time:

• Don’t Skip the Browning Step: Browning the ground beef is crucial for developing a rich, savory flavor. It adds depth that you just can’t get by skipping this step.
• Adjust the Spices to Your Taste: The beauty of this recipe is that it’s easily customizable. Don’t be afraid to adjust the amount of chili powder, cumin, and cayenne pepper to suit your family’s preferences.
• Don’t Overcook the Pasta: To prevent mushy pasta, cook it al dente before adding it to the slow cooker. It will continue to cook slightly in the chili, so you want to make sure it doesn’t get overcooked.
• Add Cheese at the End: Adding the cheese at the end ensures that it melts beautifully and doesn’t become greasy.
• Consider a Liner: For easy clean-up, use a slow cooker liner. It’s a game-changer!

Make-Ahead and Freezing Instructions

This Crock Pot Cheddar Chili Mac is a great make-ahead meal. You can prepare the chili base up to 2 days in advance and store it in the refrigerator. When you’re ready to serve, simply add the cooked macaroni and cheese, heat through, and enjoy.

To freeze, let the chili mac cool completely. Transfer it to an airtight container or freezer bag and freeze for up to 3 months. When ready to eat, thaw overnight in the refrigerator and reheat on the stovetop or in the microwave.

Variations and Adaptations

Want to put your own spin on this classic recipe? Here are a few ideas to get you started:

• Spicy Chili Mac: Add a chopped jalapeño pepper or a pinch of red pepper flakes for extra heat.
• Mexican Chili Mac: Add a can of corn and a packet of taco seasoning for a south-of-the-border twist.
• White Chicken Chili Mac: Substitute ground chicken for the ground beef and use a can of white beans instead of kidney beans and black beans.
• Pizza Chili Mac: Add a can of pizza sauce and some pepperoni for a fun and kid-friendly version.

If you are looking for another easy dinner option, you might also enjoy my Spicy Ginger Chicken Delight. It’s another flavorful and satisfying meal that’s perfect for busy weeknights. Or maybe you want to try a Teriyaki Chicken Rice Bowl, which is a quick and delicious meal. For a more indulgent pasta dish, check out my Marry Me Chicken Pasta – it’s sure to impress!

Recipe: Easy Crock Pot Cheddar Chili Mac

Yields: 6-8 servings
Prep time: 15 minutes
Cook time: 6-8 hours on low, 3-4 hours on high

Ingredients:

• 1 pound ground beef
• 1 medium onion, chopped
• 1 green bell pepper, chopped
• 2 cloves garlic, minced
• 1 (15-ounce) can diced tomatoes, undrained
• 1 (15-ounce) can kidney beans, rinsed and drained
• 1 (15-ounce) can black beans, rinsed and drained
• 1 (8-ounce) can tomato sauce
• 1 (4-ounce) can diced green chilies
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 4 cups cooked elbow macaroni
• 2 cups shredded cheddar cheese, divided

Instructions:

1. In a large skillet, brown the ground beef over medium-high heat. Drain off any excess grease.
2. Add the chopped onion and green bell pepper to the skillet and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
3. Transfer the browned ground beef and sautéed vegetables to the slow cooker.
4. Add the diced tomatoes, kidney beans, black beans, tomato sauce, diced green chilies, chili powder, cumin, smoked paprika, cayenne pepper (if using), salt, and black pepper to the slow cooker. Stir well to combine.
5. Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours.
6. Stir in the cooked elbow macaroni and 1 1/2 cups of the shredded cheddar cheese. Stir until the cheese is melted and the pasta is evenly coated.
7. Sprinkle the remaining 1/2 cup of shredded cheddar cheese over the top. Cover and let the cheese melt for a few minutes.
8. Serve hot and enjoy!

Final Thoughts

This Easy Crock Pot Cheddar Chili Mac is more than just a recipe; it’s a solution to those hectic weeknights when you need a quick, easy, and delicious meal. It’s a comforting dish that the whole family will love, and it’s sure to become a new favorite in your household. So, go ahead and give it a try – I promise you won’t be disappointed! Happy cooking!

Crock Pot Cheddar Chili Mac Perfection

This Crock Pot Cheddar Chili Mac is the perfect weeknight meal, combining the comforting flavors of chili and mac and cheese in a slow cooker for an easy and satisfying dinner. It’s a family-friendly recipe that’s customizable and budget-friendly.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 7 hours hrs

Total Time 7 hours hrs 15 minutes mins

Servings: 6

Course: Main Course

Cuisine: American

Calories: 650

Ingredients Equipment Method Notes

Ingredients

  

• 1 pound ground beef
• 1 medium onion, chopped
• 1 green bell pepper, chopped
• 2 cloves garlic, minced
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper optional
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 4 cups cooked elbow macaroni
• 2 cups shredded cheddar cheese, divided
• Optional toppings: sour cream, green onions, guacamole, hot sauce

Equipment

• Slow cooker
• Large Skillet
• Spatula
• Measuring cups
• Measuring spoons
• Can opener
• Colander
• Mixing Spoon
• Serving Spoon

Method

 

1. In a large skillet, brown the ground beef over medium-high heat. Drain off any excess grease.
2. Add the chopped onion and green bell pepper to the skillet and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
3. Transfer the browned ground beef and sautéed vegetables to the slow cooker.
4. Add the diced tomatoes, kidney beans, black beans, tomato sauce, diced green chilies, chili powder, cumin, smoked paprika, cayenne pepper (if using), salt, and black pepper to the slow cooker. Stir well to combine.
5. Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours.
6. Stir in the cooked elbow macaroni and 1 1/2 cups of the shredded cheddar cheese. Stir until the cheese is melted and the pasta is evenly coated.
7. Sprinkle the remaining 1/2 cup of shredded cheddar cheese over the top. Cover and let the cheese melt for a few minutes.
8. Serve hot and enjoy with your favorite toppings.

Notes

For a richer flavor, use a blend of ground beef and Italian sausage. To prevent the pasta from becoming mushy, cook it al dente before adding it to the slow cooker. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. When reheating, add a splash of milk or broth if needed to restore creaminess. For easy cleanup, consider using a slow cooker liner.