This is one of those cozy, throw-everything-in-the-pot kind of meals that saves the day. It’s cheesy, beefy, just the right amount of spice, and you can let the slow cooker do all the work. My kids call this “mac and chili cheese heaven” and it’s a go-to when I want something filling, tasty, and easy.
🌟 Why I Love This Recipe
This one brings back warm memories. My mom used to make this for sleepovers or cold nights when we needed something filling but easy. Now I make it for my own crew, and it’s always a hit!
- Super easy – dump, stir, and slow cook!
- Kid-approved every time (even the picky eaters)
- Great for leftovers the next day
- One pot = less clean-up
- Freezer-friendly!
🍽 Servings + Time
- Serves: 6-8
- Cook Time: 3 to 4 hours on high, or 6 to 7 on low
🛒 What You’ll Need
- 1 lb ground beef
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 2 cups beef broth
- 1 (15 oz) can tomato sauce
- 1 (15 oz) can diced tomatoes
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 ½ cups elbow macaroni (uncooked)
- 2 tbsp chili powder
- 1 tsp cumin
- ½ tsp paprika
- Salt and pepper to taste
- 2 cups shredded cheddar cheese
- Optional toppings: green onions, sour cream, jalapeños
👩🍳 Pro Tips
- Brown your beef first for the best flavor – don’t skip it!
- Use freshly shredded cheese – it melts better than pre-shredded.
- Adjust spice levels to your family’s taste – start low, add more later.
- Don’t overcook the pasta – add it toward the end so it stays just right.
- Want more veggies? Stir in some bell peppers or corn!
🧰 Tools You’ll Need
- Large skillet
- Cutting board + knife
- Slow cooker
- Mixing spoon
- Measuring cups + spoons
🔄 Substitutions & Variations
- Ground turkey or chicken instead of beef
- Use black beans instead of kidney beans
- Make it creamy: Stir in a little cream cheese at the end
- Skip the beans for a meat-only version
- Go gluten-free with gluten-free pasta
⏱ Make Ahead Tips
- Brown the beef, onions, and garlic the night before and store in the fridge
- You can also pre-measure spices and store in a small container
👩🍳 How to Make It
Step 1: Brown the beef, onion & garlic
In a skillet, cook the ground beef, diced onion, and minced garlic until the beef is fully browned and onions are soft.
Step 2: Add to slow cooker
Transfer the beef mixture to the slow cooker.
Step 3: Add broth, tomatoes, beans, and spices
Pour in the beef broth, tomato sauce, diced tomatoes, kidney beans, chili powder, cumin, paprika, salt, and pepper. Stir everything together.
Step 4: Slow cook
Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours.
Step 5: Add pasta
About 30 minutes before it’s done, stir in the uncooked elbow macaroni. Cover and let it cook until pasta is tender.
Step 6: Add cheese
Once pasta is cooked, stir in shredded cheddar cheese until melty and creamy.
Step 7: Serve it up!
Scoop into bowls and add your favorite toppings like green onions, sour cream, or jalapeños.
🧊 Leftovers & Storage
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheat with a splash of broth or water so it stays saucy.
- You can also freeze it for up to 2 months—just thaw overnight in the fridge.
🍽 What to Serve With
- A simple green salad
- Cornbread or crusty bread
- Sliced avocado or guacamole
- Steamed broccoli or peas for the kids
❓FAQ
Can I make this without a slow cooker?
Yep! Just simmer it all in a big pot on the stove for about 30–40 minutes. Add the pasta in the last 10 minutes.
Is it spicy?
Not too much! But you can leave out the chili powder or add extra depending on your heat level.
Can I double it?
Totally—just make sure your slow cooker is big enough!
🥄 Final Thoughts
This Slow Cooker Chili Mac and Cheese is a weeknight hero and a weekend favorite. It’s the kind of meal that fills bellies and warms hearts—and leaves your kitchen smelling so good. I hope your family loves it as much as mine does. 🧡
Give it a try and drop a comment below with how it went—or any questions you’ve got!
