Easy Slow Cooker Chili Mac and Cheese

overhead shot of a spoon scooping chili mac from a slow cooker.

4.73 from 11 votes

Easy Slow Cooker Chili Mac and Cheese

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!

Prep Time 15

Cook Time 4

Total Time 4 15

Servings servings

Author Melissa Williams

Equipment

Slow Cooker

Ingredients

1 pound lean ground beef 90/10
2 cups frozen peppers and onions
4 tablespoons chili seasoning one 1.25 ounce packet
3 cloves garlic minced
4 ounces diced green chiles
10 ounce tomatoes with green chiles like Rotel
15 ounces red kidney beans undrained
15 ounces black beans rinsed and drained
6 ounces tomato paste
1 tablespoon sugar
2 cups beef broth or water
8 ounces macaroni noodles uncooked
2 cups cheddar cheese shredded, divided
Scallions for topping

Instructions

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.
1 pound lean ground beef
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).
2 cups frozen peppers and onions, 3 cloves garlic, 4 ounces diced green chiles, 10 ounce tomatoes with green chiles, 15 ounces red kidney beans, 15 ounces black beans, 6 ounces tomato paste, 1 tablespoon sugar, 2 cups beef broth
Sprinkle the chili seasoning evenly over the top and stir to combine.
4 tablespoons chili seasoning
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.
8 ounces macaroni noodles
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.
2 cups cheddar cheese
Once melted, serve with your favorite toppings.
Scallions for topping

Notes

Store leftovers covered in the fridge for up to 4 days.
Add heat with spicy Rotel or diced jalapeños.
No elbow macaroni? Use any short pasta like shells or fusilli.
Cheese swaps: Mozzarella, Monterey Jack, Colby Jack, or a cheddar blend.
To make on the stovetop: brown beef, simmer all ingredients 30 min, then stir in cheese.
Pasta can be cooked separately or with the chili.

Every slow cooker runs differently. Times given are a general recommendation and should be tested in your own slow cooker and adjusted as needed.

Nutrition