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Crock Pot Cheddar Chili Mac

Crock Pot Cheddar Chili Mac is a hearty American main dish with tender elbow pasta and melted sharp cheddar folded in during the final stage. Ground beef, beans, and tomatoes simmer until the flavors meld, then cheese is melted for a thick, spoon-coating finish.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Crock pot chili base
  • 1.5 lb ground beef Brown in a skillet and drain excess fat before adding to the slow cooker.
  • 1 can (15 oz) kidney beans Drain and rinse.
  • 1 can (15 oz) black beans Drain and rinse.
  • 1 can (28 oz) crushed tomatoes
  • 1 can (14.5 oz) diced tomatoes with green chilies
  • 2 cup beef broth
  • 1 packet (1 oz) chili seasoning mix
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp cumin
  • 0.5 tsp smoked paprika
Cheddar chili mac
  • 12 oz elbow macaroni Cook separately before stirring into the slow cooker.
  • 2 cup shredded sharp cheddar cheese Use 1 cup to melt in, then sprinkle the remaining over the top before serving.
  • sour cream For serving.
  • jalapeños For serving.
  • green onions For serving.

Equipment

  • 1 Dutch oven

Method
 

Brown beef and build the chili base
  1. Brown the ground beef in a skillet over medium-high heat, then drain excess fat to avoid greasiness.
  2. Add the browned beef to the slow cooker.
  3. Add kidney beans, black beans, crushed tomatoes, diced tomatoes with green chilies, beef broth, chili seasoning mix, garlic powder, onion powder, cumin, and smoked paprika to the slow cooker.
  4. Stir to combine, then cook on LOW for 6–7 hours or on HIGH for 3 hours until the flavors are deeply melded.
Cook pasta, melt cheddar, and serve
  1. Stir in the cooked elbow macaroni and 1 cup of shredded cheddar and continue cooking just until melted and combined, about 10–15 minutes.
  2. Sprinkle the remaining cheddar over the top, then serve with sour cream, jalapeños, and green onions.

Notes

For the best texture, cook the elbow macaroni separately and stir it in near the end so it stays tender without getting mushy in the slow cooker. Store leftovers in the refrigerator up to 4 days in a covered container; reheat gently on the stovetop or microwave until warmed through. Freezing is not recommended because pasta and cheese can change texture after thawing. For a lighter option, swap half the ground beef for ground turkey while keeping the same seasoning and cheese amount.