Go Back
Chili Mac in the Slow Cooker

Chili Mac in the Slow Cooker

Melena
This chili mac in the slow cooker is the ultimate set-it-and-forget-it comfort food. Made with seasoned ground beef, tender pasta, rich chili sauce, and plenty of melted cheese, this easy crockpot chili mac is perfect for busy weeknights, game days, and family dinners with minimal cleanup.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes

Ingredients
  

  • Main Ingredients
  • 1 lb lean ground beef
  • 1 small onion diced
  • 2 cloves garlic minced
  • 1½ cups elbow macaroni uncooked
  • 2 cups shredded cheddar cheese or cheese blend
  • Chili Base
  • 1 can 15 oz tomato sauce
  • 1 can 14.5 oz diced tomatoes
  • 1½ cups beef broth
  • 2 tbsp chili seasoning store-bought or homemade
  • Pantry Staples
  • 1 tbsp olive oil
  • Salt and black pepper to taste
  • Optional Add-Ins
  • 1 can kidney beans or black beans drained and rinsed
  • Green onions or sour cream for topping

Instructions
 

  • Brown the Beef
  • Heat olive oil in a skillet over medium heat.
  • Add ground beef and cook until fully browned.
  • Drain excess grease.
  • Build the Chili
  • Lightly grease the slow cooker.
  • Add cooked beef, onion, garlic, chili seasoning, tomato sauce, diced tomatoes, beans (if using), and beef broth.
  • Stir to combine.
  • Slow Cook
  • Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours.
  • Add Pasta
  • During the last 30–40 minutes, stir in uncooked elbow macaroni.
  • Continue cooking until pasta is tender.
  • Add Cheese
  • Stir in shredded cheese until melted and creamy.
  • Rest & Serve
  • Turn off slow cooker and let rest 10 minutes before serving.

Notes

  • Add pasta late to prevent mushiness.
  • Use lean beef and drain well to avoid excess grease.
  • Chili mac thickens as it rests—add broth if needed.