This easy slow cooker chili mac and cheese has everything you love about two classic comfort dishes! Loads of beefy chili, tender noodles and melted cheese, coated in a rich, flavorful tomato sauce. It’s easy to make in the crockpot and the perfect meal to come home to!
In a medium skillet over medium high heat, add the ground beef and cook, breaking apart as it browns, until no longer pink. Drain any grease, if necessary.
Pour the cooked ground beef to the basin of a 6 quart slow cooker. Top with the onion and bell peppers, garlic, green chilies, tomatoes, tomato paste, red kidney beans, black beans, sugar and beef broth (or water).
Sprinkle the chili seasoning evenly over the top and stir to combine.
Cover and cook on LOW for 4-6 hours.
20 minutes before serving, add the elbow macaroni and stir to distribute. Replace cover and cook until tender.
5 minutes before serving, stir in half of the shredded cheese and top with the remaining cheese. Replace the cover and let the cheese melt.
Once melted, serve with your favorite toppings.
Notes
To add spice, add diced jalapenos to the mix.
Store leftovers covered in the fridge for up to 4 days.
The chili will freeze well, without the pasta. Freeze chili portions in freezer containers or bags for up to 3 months.
Topping ideas: sour cream, greek yogurt, more cheese, oyster crackers or crushed tortilla chips, green onions or scallions
Every slow cooker runs differently. Times given are a general recommendation and should be tested in your own slow cooker and adjusted as needed.