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When comfort food meets convenience, you get this Crockpot Chili Mac—a kid‑friendly, hearty fusion of chili and macaroni that’s perfect for busy weeknights, potlucks, or cozy dinners. The slow cooker does the heavy lifting, and the result is a warm, cheesy, satisfying one‑pot meal.
This article gives you everything you need: ingredients, step‑by‑step method, tips, variations, FAQs, and serving ideas. Let’s dive in!
Why You’ll Love This Recipe
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Set it and forget it: Toss ingredients into your slow cooker in the morning and come home to a comforting, finished meal.
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Kid-friendly and adult-approved: The cheesy pasta balances the chili flavors so even picky eaters will dig in.
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One pot, minimal mess: No juggling multiple pans.
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Customizable & forgiving: You can swap beans, adjust heat level, use extra veggies, or make it vegetarian/lean.
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Great for leftovers or feeding a crowd: Makes a large batch and reheats well.
Ingredient List
Below is a guide to get a creamy, balanced chili mac. Quantities are approximate for 8–10 servings (adjust as needed).
| Ingredient | Amount | Notes / Alternative Options |
|---|---|---|
| Ground beef (or ground turkey / chicken) | 1.5 lb (about 680 g) | Choose lean (85/15 or leaner) to reduce excess fat |
| Onion, small dice | 1 medium | White, yellow, or sweet |
| Bell pepper (red, green, or mixture), diced | 1 large | Optional—adds sweetness and texture |
| Garlic, minced | 3 cloves | Fresh is best |
| Chili powder | 1½ Tbsp | Adjust to taste |
| Ground cumin | 2 tsp | |
| Smoked paprika | 1 tsp | Optional but adds depth |
| Diced tomatoes (canned) | 1 can (14–15 oz) | With juices |
| Tomato sauce (canned) | 1 can (8 oz) | Adds smooth base |
| Beans (kidney, pinto, black), rinsed & drained | 1 can (15 oz) or ~2 cups cooked | You can use one type or mix |
| Beef (or chicken/vegetable) broth | ~2 cups | May need a little more depending on pasta absorption |
| Elbow macaroni (or small pasta shapes) | 2 cups (uncooked) | Use quick-cooking variety for faster finish |
| Shredded cheese (cheddar, Monterey Jack or blend) | 2 cups | Reserve a bit for topping |
| Salt & freshly ground pepper | To taste | Add later after cooking to adjust |
Optional Garnishes & Add‑Ins:
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Chopped green onions
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Fresh cilantro
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Sliced jalapeños
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Sour cream or plain yogurt
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Diced avocado
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Tortilla chips or crushed tortilla strips
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Lime wedges
Method & Timing
1. Brown the Meat & Cook Aromatics
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In a skillet over medium heat, add the ground meat. Break it up with a spoon.
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As it starts to brown, add diced onion and bell pepper. Cook until softened and meat is mostly browned (about 5–6 minutes).
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Add minced garlic and cook for 30 seconds to 1 minute more until fragrant.
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Season mixture with chili powder, cumin, smoked paprika, salt, and pepper. Stir to combine and let spices toast for a moment.
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(Optional) Drain any excess fat if needed—especially if using fattier ground beef.
2. Transfer to Crockpot & Add Base Ingredients
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Place meat mixture into the slow cooker.
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Add diced tomatoes (with juices), tomato sauce, beans, and about 1½ cups of the broth. Stir gently to combine. The mixture should be saucy but not watery.
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Cover and cook on low for 4 hours or high for 2.5 hours.
3. Add the Pasta
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After the initial cook time, stir in the uncooked macaroni and remaining broth (or a little extra if needed). The pasta will absorb liquid as it cooks.
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Recover and continue cooking:
– On low, 45–60 minutes more, stirring occasionally to prevent sticking at the bottom.
– On high, 30–40 minutes, checking and stirring periodically.
4. Add Cheese & Finish
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When pasta is tender and chili is thick and creamy, turn the crockpot to “keep warm” or low.
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Stir in 1½ cups of shredded cheese until melted and fully incorporated.
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If desired, sprinkle remaining cheese on top and close lid for a few minutes to melt.
5. Serve & Garnish
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Scoop into bowls, and top with your favorite garnishes: green onion, cilantro, jalapeños, sour cream, avocado, or a squeeze of lime.
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Serve with tortilla chips, cornbread, or a crisp side salad for contrast.
Tips & Troubleshooting
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Watch liquid levels: Pasta will absorb quite a bit of liquid. If you see it getting too thick before pasta is done, add more broth (¼-cup at a time). If it’s too soupy at the end, remove lid for a few minutes to let it thicken.
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Stir early & often after pasta goes in: Especially toward the end, stir every 10–15 minutes to prevent sticking.
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Cheese consistency: Use freshly shredded cheese if possible—it melts better than pre-shredded.
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Layer flavors: Don’t skip browning the meat and sautéing aromatics; it develops more depth.
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Timing flexibility: If you’re out for longer, cook on low for 5–6 hours before adding pasta, then adjust remaining time accordingly.
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Double up for a crowd: You can double ingredients, but make sure your crockpot is large enough (at least 6 qt).
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Vegetarian or lighter version: Use plant-based “meat crumbles” or skip the meat entirely; increase beans or add extra veggies. Use veggie broth instead.
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Spice level control: Keep chili powder mild or use mild chili blend if serving children. You can add extra heat per serving with hot sauce or chopped chilies.
Variations & Flavor Twists
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Tex-Mex style: Add a can of corn, a dash of cumin, and top with crushed tortilla chips.
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Southwest twist: Add diced green chiles or chopped poblano peppers. Use pepper jack cheese.
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Creamy version: Stir in ½ cup of cream cheese or plain Greek yogurt at the end for extra creaminess.
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Mexican cheese blend: Use a mix of cheddar, Monterey Jack, and queso quesadilla blend.
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Spicy sausage version: Substitute ground turkey sausage or chicken chorizo (without alcohol content) for part of the meat.
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Beans mix: Use a trio of beans—kidney, black, and pinto—for more texture and color.
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Veggie boost: Stir in chopped zucchini, carrots, or spinach in the last 30 minutes. Greens like spinach or kale wilt quickly and won’t overcook.
Serving Suggestions
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Serve with warm cornbread, garlic bread, or crusty rolls on the side.
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A crisp green salad with bright vinaigrette helps balance the richness.
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For extra texture, top bowls with crushed tortilla chips, crispy baked tortilla strips, or corn chips.
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Add pickled jalapeños or sliced fresh jalapeños for heat contrast.
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A dollop of sour cream (or dairy‑free alternative) or Greek yogurt helps cool things down for heat-sensitive palates.
Storage & Reheating
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Let chili mac cool slightly, then transfer to airtight containers.
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Refrigerate: Keeps well for 3–4 days.
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Freeze: Portion into freezer-safe containers; freeze up to 2–3 months. When defrosting, thaw overnight in fridge.
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Reheat: On stove over low heat, stirring in a splash of broth or water to loosen. Or microwave in intervals, stirring in between.
Nutrition & Health Notes (Approximate)
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A balanced blend of carbohydrates (from pasta), protein (from meat and beans), and fiber (beans + tomato + veggies).
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Using lean meat or a meat alternative lowers saturated fat.
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You can reduce sodium by using low-sodium broths and canned goods.
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Add veggies to boost micronutrient content (vitamins, minerals).
Frequently Asked Questions
Can I use already cooked pasta instead of uncooked?
You can, but it’s trickier. The pasta might get mushy or absorb too much liquid. If you do, stir in cooked pasta only in the last 20–30 minutes and add just enough broth to keep it moist.
Can I make this ahead and freeze before cooking?
Yes. Combine meat, tomatoes, beans, seasonings, and broth, but omit pasta and cheese. Freeze that mixture. When ready, thaw and cook, then add pasta and cheese near the end. This avoids overcooked pasta.
Do I need to brown the meat first?
While you can skip browning, you’ll lose flavor depth and may end with a flatter taste. Browning adds caramelization and texture. Sauteing onion and pepper also enhance flavor.
What if the chili mac is too soupy?
Remove the lid in the last 20 minutes to let liquid evaporate. Alternatively, mash a few beans or pasta against the side of the pot or stir in extra cheese or cooked rice to absorb moisture.
What if it’s too thick and pasta is still firm?
Add warm broth or water in small increments (¼ cup) until pasta can finish cooking without drying out.
Can I make this in an Instant Pot or multi-cooker?
Yes. Use sauté mode for browning, then add ingredients, cook on high pressure ~8 minutes, quick release, stir in pasta, then cook on high again ~4–5 minutes, then stir in cheese.
Is this recipe good for picky eaters?
Yes—the familiar pasta comfort helps offset strong chili flavors. You can adjust spice levels and hide extra veggies finely diced or pureed.
Final Thoughts
This Crockpot Chili Mac is a delicious, no-fuss fusion recipe that combines the best of hearty chili and creamy macaroni into a family‑friendly comfort bowl. With minimal prep, the slow cooker does most of the work. The result is a crowd-pleaser with flexibility to suit your preferences—spice level, protein type, or added veggies.
If you’re looking for an easy, satisfying, crowd‑pleasing dinner that can stretch to leftovers and reheat beautifully, this is your go-to. Book it into your weekly rotation, make it your own, and enjoy the warm, cheesy, comforting goodness.
Let me know if you’d like a lighter version, vegetarian adaptation, or modifications for dietary needs!
