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Crockpot Cheddar Chili Mac: The Comfort Meal That Changed My Evenings

Crockpot Cheddar Chili Mac

Comfort food doesn't get easier or cozier than Crockpot Cheddar Chili Mac — a slow-cooked fusion of rich chili and creamy mac and cheese, perfect for busy nights, family dinners, or anytime you need a hug in a bowl.
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Prep Time 15 minutes
Cook Time 4 hours
Final Cook Time with Pasta 40 minutes
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 lb ground beef or turkey
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 15 oz diced tomatoes
  • 15 oz tomato sauce
  • 1.5 tbsp chili powder
  • 1 tsp ground cumin
  • 0.5 tsp paprika
  • salt & pepper to taste
  • 2 cups uncooked elbow macaroni
  • 2 cups shredded sharp cheddar cheese
  • 2 cups beef or vegetable broth

Equipment

  • Slow Cooker
  • Skillet

Method
 

  1. In a skillet over medium heat, brown the ground beef or turkey with diced onion and minced garlic. Drain any excess fat.
  2. Transfer the meat mixture to your crockpot. Add diced tomatoes, tomato sauce, chili powder, cumin, paprika, salt, pepper, and broth. Stir to combine.
  3. Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours.
  4. 30–40 minutes before serving, stir in the uncooked elbow macaroni. Make sure it is submerged in the sauce.
  5. Once pasta is tender, sprinkle the shredded cheddar cheese on top. Cover for a few more minutes until cheese is melted.
  6. Serve warm, optionally topped with sour cream or green onions.

Notes

To spice things up, add jalapeños or cayenne. For a vegetarian version, substitute meat with beans or lentils. Leftovers can be refrigerated for up to 4 days.