Crockpot Chili Mac And Cheese Recipe

When it comes to comfort food, nothing beats the combination of two family favorites: chili and mac and cheese. Now, imagine bringing both dishes together in one delicious, hearty meal made right in your crockpot. Crockpot Chili Mac and Cheese is the perfect fusion of cheesy, creamy pasta and bold, flavorful chili. It's an easy, one-pot meal that will quickly become a staple for weeknight dinners, potlucks, or game-day feasts.

This recipe gives you the best of both worlds, with ground beef, beans, tomatoes, and spices forming the chili base, and tender macaroni soaked in a creamy cheese sauce to bring it all together. Whether you're cooking for a crowd or just need a simple, satisfying meal for the family, this crockpot recipe will do the trick. Keep reading for the full recipe, step-by-step instructions, and tips on making the best Crockpot Chili Mac and Cheese!

What is Crockpot Chili Mac and Cheese?

Crockpot Chili Mac and Cheese is a comforting, all-in-one meal that combines two popular dishes—chili and macaroni and cheese—into one tasty, slow-cooked dish. It starts with a base of chili made with ground beef, beans, and tomatoes, seasoned with chili spices. Then, uncooked macaroni is added to the slow cooker, and as it cooks, it absorbs the flavors of the chili. Near the end, cheese is stirred in, melting into a creamy, cheesy sauce that coats the pasta. The result is a rich, hearty, and savory dish that combines the warmth of chili with the gooey satisfaction of mac and cheese.

Ingredients List for Crockpot Chili Mac and Cheese

Here’s what you’ll need to make this mouthwatering Chili Mac and Cheese in your crockpot:

• 1 lb ground beef: You can also use ground turkey or chicken for a leaner option.
• 1 small onion, diced: Adds flavor and texture to the chili base.
• 2 cloves garlic, minced: Essential for a flavorful chili.
• 1 can (15 oz) diced tomatoes: Choose fire-roasted for added flavor if you prefer.
• 1 can (15 oz) tomato sauce: Helps create a rich chili base.
• 1 can (15 oz) kidney beans, drained and rinsed: You can substitute with black beans or pinto beans.
• 1 can (15 oz) chili beans: These beans come pre-seasoned and add depth to the chili.
• 1 packet (1 oz) chili seasoning mix: For classic chili flavor. You can also make your own with chili powder, cumin, paprika, and cayenne.
• 1 teaspoon ground cumin: Enhances the chili flavor.
• 1 teaspoon smoked paprika: Adds a subtle smoky flavor.
• ½ teaspoon black pepper: To taste.
• 4 cups beef broth: For cooking the macaroni and giving the chili mac a nice consistency.
• 2 cups uncooked elbow macaroni: The pasta that soaks up all the flavor while cooking.
• 2 cups shredded cheddar cheese: Or use a Mexican blend for a more intense flavor.
• 1 cup shredded Monterey Jack cheese: Adds creaminess to the dish.
• ½ cup sour cream: For extra creaminess (optional but recommended).
• Chopped green onions, jalapeños, and sour cream for garnish: Optional toppings to customize each serving.

Substitutions and Variations

This recipe is flexible and can be easily adapted to your taste preferences or dietary needs. Here are a few ideas:

• Ground Meat Options: Swap out ground beef for ground turkey, chicken, or even plant-based ground meat for a vegetarian version.
• Beans: Kidney beans and chili beans are traditional, but feel free to mix it up with black beans, pinto beans, or even lentils.
• Cheese: Cheddar and Monterey Jack are classic, but you can use any melty cheese you like. Try Colby Jack, pepper jack, or even a smoked cheddar for added depth.
• Spice Level: Add more heat by tossing in diced jalapeños or a dash of cayenne pepper. To tone it down, use mild chili powder and opt for mild cheddar cheese.
• Add Veggies: For extra nutrition, stir in some diced bell peppers, corn, or zucchini along with the onion and garlic.

Step-by-Step Cooking Instructions

Making Crockpot Chili Mac and Cheese is as simple as adding ingredients to your slow cooker and letting it do the work. Here’s how to make this delicious one-pot meal:

1. Brown the ground beef: In a skillet over medium heat, cook the ground beef until it’s fully browned, breaking it up into small pieces as it cooks. Drain any excess fat, and transfer the beef to your crockpot.
2. Sauté the onions and garlic: In the same skillet, sauté the diced onion and garlic for about 2-3 minutes until softened and fragrant. Add them to the crockpot with the beef.
3. Add the chili ingredients: Into the crockpot, add the diced tomatoes, tomato sauce, kidney beans, chili beans, chili seasoning, cumin, paprika, and black pepper. Stir everything together to combine.
4. Cook the chili: Cover the crockpot and cook the chili on low for 6 hours or high for 3-4 hours. This gives the flavors time to meld and develop a rich, hearty base for your mac and cheese.
5. Add the pasta: After the chili has cooked, stir in the beef broth and uncooked elbow macaroni. Make sure the pasta is submerged in the liquid. Cover the crockpot again and cook on high for 20-30 minutes, or until the macaroni is tender, stirring occasionally to prevent sticking.
6. Add the cheese: Once the macaroni is cooked, stir in the shredded cheddar and Monterey Jack cheese until melted and creamy. If you want an extra creamy texture, fold in the sour cream at this point.
7. Serve: Scoop the chili mac into bowls and garnish with your favorite toppings, like chopped green onions, jalapeños, extra cheese, or a dollop of sour cream.

How to Cook Crockpot Chili Mac and Cheese: A Step-by-Step Guide

Here’s a quick recap to ensure your Crockpot Chili Mac and Cheese comes out perfectly every time:

1. Brown the beef: Cook the ground beef in a skillet, then transfer it to the crockpot.
2. Sauté onions and garlic: Add these aromatics to build flavor.
3. Assemble the chili: Add tomatoes, beans, seasonings, and spices to the crockpot.
4. Cook on low: Let the chili simmer for several hours to develop rich flavors.
5. Add pasta and broth: Stir in uncooked macaroni and broth, and cook until the pasta is tender.
6. Add cheese and finish: Stir in the cheeses and sour cream for a creamy, cheesy finish.
7. Garnish and serve: Top with green onions, jalapeños, or extra sour cream, and enjoy!

Common Mistakes to Avoid

Even though this dish is easy, there are a few common pitfalls to watch out for:

• Overcooking the pasta: Be sure to check the macaroni after 20 minutes of cooking. Overcooked pasta can become mushy, so remove the dish from heat as soon as it’s tender.
• Not stirring the pasta: When you add the macaroni to the crockpot, stir it occasionally to prevent it from sticking to the bottom.
• Using too little liquid: The pasta will absorb a lot of the liquid as it cooks, so don’t skip the beef broth. If it seems too dry, you can always add more broth.
• Skipping the cheese at the end: The cheese is what transforms this dish from chili to chili mac and cheese. Be sure to add it once the macaroni is fully cooked.

Serving and Presentation Tips

Crockpot Chili Mac and Cheese is a hearty meal all on its own, but adding a few simple touches can elevate the presentation:

• Serve in bowls: Chili Mac and Cheese is a comforting dish that’s perfect for serving in big, cozy bowls.
• Toppings bar: Set up a toppings bar with options like diced tomatoes, jalapeños, avocado, sour cream, and more shredded cheese so everyone can customize their bowl.
• Serve with bread: Pair with warm cornbread, garlic bread, or crusty rolls for the perfect accompaniment.

How to Serve Crockpot Chili Mac and Cheese

To serve, simply ladle the cheesy chili mac into bowls and add your favorite toppings. You can also serve it alongside a simple green salad or cornbread for a complete meal.

Presentation Ideas for Crockpot Chili Mac and Cheese

For a fun, interactive dinner, try serving this dish with a toppings bar. Set out bowls of diced tomatoes, jalapeños, sour cream, shredded cheese, chopped cilantro, and even crushed tortilla chips. This allows everyone to customize their own bowl and add a bit of extra flavor and crunch.

Crockpot Chili Mac Recipe Tips

• Make it ahead: You can make the chili portion a day in advance. Store it in the fridge, and when you’re ready to serve, reheat in the crockpot, then add the pasta and cheese.
• Double the recipe: If you’re feeding a crowd or want leftovers, double the ingredients and use a larger crockpot.
• Freeze for later: Chili Mac and Cheese freezes well. Freeze portions in airtight containers for up to 3 months. When ready to eat, thaw in the fridge and reheat on the stovetop or microwave.

Frequently Asked Questions (FAQs)

Can I use different types of pasta?

Yes! Elbow macaroni is traditional, but you can use any short pasta like rotini, penne, or shells. Just make sure to adjust the cooking time as needed.

How can I make this recipe spicier?

To amp up the heat, use hot chili seasoning, add diced jalapeños, or sprinkle in some cayenne pepper. You can also use pepper jack cheese for a little extra kick.

Can I make this recipe vegetarian?

Absolutely! Simply swap out the ground beef for a meatless ground substitute, or add more beans for a hearty vegetarian version.

Can I use pre-cooked pasta?

You can, but it’s best to cook the pasta directly in the crockpot so it absorbs the chili flavors. If you do use pre-cooked pasta, add it during the last 10-15 minutes just to heat through.

How long do leftovers last?

Store leftovers in an airtight container in the fridge for up to 3-4 days. Reheat in the microwave or on the stovetop with a splash of broth or water to loosen up the sauce.

Conclusion

Crockpot Chili Mac and Cheese is the ultimate comfort food, combining the rich, savory flavors of chili with the creamy goodness of mac and cheese. This one-pot, slow-cooked meal is easy to make, packed with flavor, and sure to be a hit with family and friends. Whether you’re feeding a crowd or meal-prepping for the week, this dish will leave everyone coming back for seconds. Now, grab your crockpot and get cooking—you’re in for a cheesy, hearty treat!

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