Comfort food season calls for hearty, cheesy, soul-warming dishes that bring the whole family to the table, and this Crock Pot Cheddar Chili Mac delivers on all fronts. This delicious fusion combines two beloved classics—chili and mac and cheese—into one effortless slow cooker meal that practically makes itself.
What I love most about this recipe is how the slow cooking process allows all the flavors to meld together beautifully. The pasta soaks up the savory chili seasonings while the cheese creates that irresistible gooey texture we all crave on chilly evenings. It’s the ultimate hands-off dinner solution for busy weeknights!
Why You’ll Love This
- Set-it-and-forget-it convenience—perfect for busy weeknights or weekend meal prep
- Kid-friendly comfort food that adults will equally enjoy
- One-pot cooking means minimal cleanup afterward
- Customizable heat level to suit your family’s preferences
- Makes excellent leftovers that taste even better the next day
Ingredients
- 1 lb lean ground beef, browned and drained
- 1 cup uncooked macaroni, cooked al dente
- 15 oz can mild chili beans, undrained
- 10.5 oz can diced tomatoes with green chiles, drained
- 1.5 teaspoons chili powder
- 1 teaspoon garlic salt
- 1 cup shredded cheddar cheese
Instructions
- Mix together all ingredients except the shredded cheddar cheese in a 4-quart slow cooker until well combined.
- Sprinkle the cheddar cheese evenly across the top of the mixture.
- Cover and cook on low for 2 hours or high for 1-1.5 hours. Turn the insert halfway through if your slow cooker doesn't cook evenly.
Tips & Variations
- For a spicier version, add a diced jalapeño or a dash of cayenne pepper to the mix.
- Ground turkey or chicken works great as a leaner alternative to beef.
- For a vegetarian option, omit the meat and double the beans, or add a plant-based ground meat substitute.
- Short on time? Cook the pasta separately and stir it into the chili during the last 10 minutes.
- Add a can of corn for extra color, texture, and sweetness.
- For a creamier texture, stir in ¼ cup of cream cheese along with the cheddar.
Serving Suggestions
This hearty Crock Pot Cheddar Chili Mac is practically a complete meal on its own, but a simple side salad with a tangy vinaigrette provides a refreshing contrast to the rich, cheesy main dish. For a true comfort food experience, serve with warm, buttery cornbread or garlic bread to soak up all that delicious sauce.
Set up a toppings bar with diced avocado, sliced jalapeños, crushed tortilla chips, lime wedges, and fresh cilantro so everyone can customize their bowl to perfection.
Notes
- The pasta will continue to absorb liquid as it sits, so you may need to add a splash of broth when reheating leftovers.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- This dish freezes well—portion into individual containers for easy grab-and-go lunches.
- For best results, use a block of cheddar that you grate yourself rather than pre-shredded cheese, which contains anti-caking agents.
FAQs
Can I make this ahead of time?
Yes! Prepare everything except the pasta and cheese. Refrigerate the mixture, then continue cooking as directed, adding a little extra time since you’re starting from cold.
My pasta turned out mushy. What happened?
Pasta can overcook quickly in a slow cooker. Be sure to add it only during the last 30 minutes and check for doneness at the 20-minute mark.
Can I use a different type of pasta?
Absolutely! Any short pasta works well—rotini, shells, or penne are great alternatives. Just keep an eye on cooking time as thicker pasta may take a few minutes longer.
Is this recipe freezer-friendly?
Yes, but freeze it before adding the pasta. When ready to use, thaw overnight, heat in the slow cooker, and add fresh pasta during the last 30 minutes.
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