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Easy Crock Pot Cheddar Chili Mac perfect for busy weeknight dinners, showcasing a cheesy and comforting family meal cooked in a slow cooker.

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.
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Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
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.