Crock Pot Cheddar Chili Mac: Your Easy, Comforting Slow-Cooked Meal!
Get ready for the ultimate set-it-and-forget-it comfort food with this amazing Crock Pot Cheddar Chili Mac! This incredibly easy, slow-cooked meal combines all the hearty flavors of a rich chili – seasoned ground beef, tender beans, and a flavorful tomato base – with the creamy, satisfying goodness of macaroni and gooey melted cheddar cheese. It’s the perfect solution for busy nights, promising a warm, comforting, and deeply flavorful dinner with minimal effort. Just toss everything in your slow cooker, and come home to a delicious meal!
Why You’ll Love This Chili Mac
- Effortless & Hands-Off: The slow cooker does most of the work, making it ideal for busy schedules.
- Ultimate Comfort Food: A hearty, warming dish that’s like a hug in a bowl, perfect for any night.
- Flavorful Fusion: Combines the best of chili and mac & cheese into one satisfying meal.
- Family Favorite: A universally appealing combination of flavors that kids and adults will adore.
- Minimal Cleanup: One pot (mostly!) means fewer dishes to wash.
What You’ll Need
Gather these simple, comforting ingredients to create your Crock Pot Cheddar Chili Mac:
Ingredients:
- 1 lb lean ground beef, browned and drained
- 1 cup uncooked macaroni, cooked al dente (about 8 minutes cook time, then drain)
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 (15 oz) can tomato sauce
- 1 (15 oz) can kidney beans, rinsed and drained
- 1 (15 oz) can pinto beans, rinsed and drained
- 1 large onion, chopped (about 1.5 cups)
- 1 green bell pepper, chopped
- 2 cloves garlic, minced
- 2 cups beef broth (low sodium recommended)
- 1 (4 oz) can diced green chilies, undrained (mild or medium)
- 2 tbsp chili powder
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ¼ tsp cayenne pepper (optional, for extra heat)
- Salt and black pepper to taste
- 2 cups shredded sharp cheddar cheese, divided (plus more for topping)
- Optional toppings: Sour cream, chopped green onions, fresh cilantro, crushed corn chips.
Instructions: Brown, Combine, Slow Cook, and Melt!
1. Brown the Ground Beef & Prep Macaroni:
In a large skillet, brown the 1 lb lean ground beef over medium-high heat. Break it up with a spoon as it cooks. Once fully browned, drain off any excess grease thoroughly. Set aside. Cook the 1 cup uncooked macaroni according to package directions until it’s al dente (slightly firm to the bite, about 8 minutes). Drain well and set aside. It’s important not to cook the macaroni completely through, as it will continue to cook in the slow cooker.
2. Combine Ingredients in Slow Cooker:
Add the browned and drained ground beef to your large (5-6 quart) slow cooker. Stir in the diced tomatoes (undrained), tomato sauce, rinsed and drained kidney beans, rinsed and drained pinto beans, chopped onion, chopped green bell pepper, minced garlic, beef broth, and diced green chilies (undrained). Add the seasonings: 2 tbsp chili powder, 1 tsp ground cumin, ½ tsp smoked paprika, and ¼ tsp cayenne pepper (if using). Stir well to combine all ingredients thoroughly. Season with salt and black pepper to taste.
3. Slow Cook:
Cover the slow cooker with the lid. Cook on LOW for 6-8 hours or on HIGH for 3-4 hours, or until the vegetables are tender and the flavors have melded together beautifully.
4. Add Macaroni and Cheese:
About 20-30 minutes before serving, stir in the cooked al dente macaroni into the chili mixture in the slow cooker. Sprinkle 1 ½ cups of the shredded sharp cheddar cheese over the top of the chili mac. Cover again and continue to cook for 15-20 minutes, or until the cheese is completely melted and bubbly, and the macaroni is tender.
5. Serve and Garnish:
Ladle the Crock Pot Cheddar Chili Mac into bowls. Garnish each serving with the remaining ½ cup shredded sharp cheddar cheese and any optional toppings like sour cream, chopped green onions, fresh cilantro, or crushed corn chips. Serve hot and enjoy this incredibly comforting meal!
Tips for the Best Crock Pot Cheddar Chili Mac
- Don’t Overcook Macaroni: Cooking the macaroni al dente is key. It prevents it from becoming mushy in the slow cooker as it finishes absorbing flavors.
- Drain Beef Thoroughly: Excess grease from the ground beef can make the chili mac greasy. Take the time to drain it well after browning.
- Slow Cooker Size: A 5-6 quart slow cooker is ideal for this recipe to ensure everything fits and cooks evenly.
- Adjust Spice Level: The cayenne pepper is optional. If you like more heat, you can increase it or add a dash of your favorite hot sauce. For less heat, omit the cayenne.
- Bean Variety: Feel free to swap kidney and pinto beans for other favorites like black beans or chili beans (undrained, if seasoned).
- Cheese Melts Best: For the creamiest results, shred your own block of cheddar cheese. Pre-shredded cheeses often contain anti-caking agents that can affect meltiness.
- Stir Well Before Serving: Give the chili mac a good stir before serving to redistribute all the delicious ingredients and ensure that every spoonful is perfectly balanced.
- Make Ahead & Freeze: This chili mac freezes wonderfully! Let it cool completely, then portion into freezer-safe containers or bags. Thaw in the refrigerator overnight and reheat gently on the stovetop or in the microwave.
This Crock Pot Cheddar Chili Mac is your ultimate answer to a hearty, flavorful, and incredibly easy dinner, bringing warm comfort to your table with minimal fuss. Enjoy every cheesy, chili-packed bite!