Easy Crockpot Chili Mac
Hola, my friend! This Slow Cooker Chili Mac Recipe takes me right back to cozy Florida evenings when the kitchen smelled of simmering spices and warmth. Growing up in Orlando, I learned from my abuela that real comfort food doesn’t need fuss-it needs flavor and love.
This chili mac blends those two perfectly: slow-cooked chili, tender pasta, and melty cheese all in one bowl. Whether it’s a busy weeknight or a lazy Sunday, this dish gives you that homemade, comforting hug without spending hours at the stove. It’s everything we crave in family dinners-hearty, easy, and unforgettable.
Quick Recipe Overvie
| Prep Time: | 10 minutes |
|---|---|
| Cook Time: | 4 hours (Low: 6–8 hrs) |
| Total Time: | 4 hrs 10 mins |
| Servings: | 8 |
| Cuisine: | American |
| Difficulty: | Easy |
| Best Season: | Fall & Winter |
What Makes This Dish Special
- Set it and forget it: With the slow cooker doing all the work, you can actually enjoy your evening.
- Perfect balance of flavors: The chili spices, tomato tang, and cheesy pasta create an irresistible combo.
- Family-friendly favorite: Even picky eaters love this cozy, cheesy comfort meal.
- Meal prep dream: It reheats beautifully and makes great lunches for the week.
- Customizable: Use ground turkey for a lighter twist or swap in your favorite beans and noodles.
Slow Cooker Chili Mac
- Total Time: 4 hours 10 minutes
- Yield: 8 servings 1x
Description
A cozy and hearty Slow Cooker Chili Mac Recipe made with ground beef or turkey, pinto beans, and tender pasta all slow-cooked in a rich tomato-chile sauce. Comfort food made easy—perfect for busy weeknights or meal prep!
Ingredients
- 1 ½ lb ground beef or turkey
- Salt and black pepper, to taste
- 3 (15-ounce) cans pinto beans, rinsed and drained
- 1 (14.5-ounce) can diced tomatoes
- 2 cups chicken stock
- 1 (8-ounce) can tomato sauce
- 1 (4-ounce) can chopped green chiles
- ¼ cup chili powder or ground chile
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 teaspoon ground cumin
- 12 oz elbow macaroni
- 4 oz shredded cheddar cheese (1 cup)
- ¼ cup chopped fresh cilantro
Instructions
1. In a large skillet over medium-high heat, brown the ground beef or turkey. Season to taste with salt and pepper and transfer to the crock of the slow cooker.
2. Add the beans, tomatoes, chicken stock, tomato sauce, green chiles, chili powder, onion powder, garlic powder, and cumin. Stir well to combine. Cook on HIGH for 4 hours, or on LOW for 6–8 hours.
3. Cook the macaroni to al dente according to package directions. Rinse and drain. Chill if making several hours in advance.
4. At serving time, stir in the macaroni and serve with shredded cheese and chopped cilantro.
5. Add toppings like sour cream, avocado slices, or tortilla chips if desired.
Notes
Serving Suggestions: Serve chili mac with a green salad, cornbread muffins, or garlic toast for a complete meal.
Make Ahead: Cool and store in airtight containers for up to 4 days. Reheat with a splash of broth.
Freezer Friendly: Cool completely and freeze up to 3 months. Thaw overnight before reheating.
Storage: Keep leftovers refrigerated up to 4 days in airtight containers. Reheat on stove or microwave until warm.
Variations: Use ground turkey for a lighter version, add extra beans for vegetarian style, or top with pepper jack cheese for a spicy twist.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (1/8 of recipe)
- Calories: 478
- Sugar: 3g
- Sodium: 657mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 83mg
Ingredients List
- 1 ½ lb ground beef or turkey
- Salt & black pepper, to taste
- 3 (15-ounce) cans pinto beans, rinsed and drained
- 1 (14.5-ounce) can diced tomatoes
- 2 cups chicken stock
- 1 (8-ounce) can tomato sauce
- 1 (4-ounce) can chopped green chiles
- ¼ cup chili powder or ground chile
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 teaspoon ground cumin
- 12 ounces elbow macaroni
- 4 ounces shredded cheddar cheese (1 cup)
- ¼ cup fresh cilantro, chopped
Ingredient Tips & Swaps
| Ingredient | Tip or Swap Idea |
|---|---|
| Ground beef or turkey | Use turkey for a leaner version; add olive oil for moisture. |
| Pinto beans | Mix with kidney or black beans for extra texture. |
| Chicken stock | Substitute with vegetable broth for a vegetarian option. |
| Green chiles | For mild spice, use canned mild chiles or roasted red peppers. |
| Chili powder | Try ancho or chipotle for smoky flavor depth. |
| Elbow macaroni | Any short pasta works-shells, rotini, or penne. |
| Cheddar cheese | Swap for Monterey Jack or pepper jack for a creamy melt. |
| Cilantro | Optional but adds a fresh, zesty finish. |
Step-by-Step Instructions
- Brown the meat: In a large skillet over medium-high heat, cook ground beef or turkey until fully browned. Season with salt and pepper. Drain excess fat and transfer to your slow cooker.
- Add chili base ingredients: Stir in pinto beans, diced tomatoes, chicken stock, tomato sauce, chopped green chiles, chili powder, onion powder, garlic powder, and cumin. Mix thoroughly.
- Slow cook: Cover and cook on HIGH for 4 hours or LOW for 6–8 hours. Let the slow cooker blend those flavors together beautifully.
- Prepare pasta: Cook elbow macaroni separately to al dente, rinse, and drain. (Tip: Slightly undercook so it holds texture when mixed later.)
- Combine and serve: Stir cooked macaroni into the slow cooker right before serving. Sprinkle shredded cheese and chopped cilantro on top.
- Optional toppings: Add sour cream, crushed tortilla chips, or avocado slices for an extra comforting touch.
Expert Tips for Success
- Cook pasta separately: This keeps it from turning mushy in the slow cooker.
- Use fresh spices: Chili powder loses punch over time-fresh spices make a huge flavor difference.
- Don’t skip the beans: They add creaminess and extra protein to balance the dish.
- Finish with cheese last: Melt it just before serving for that perfect gooey texture.
Recipe Variations
- Turkey Chili Mac: Use ground turkey and low-fat cheese for a lighter meal with all the same comfort.
- Vegetarian Chili Mac: Skip the meat and double up on beans or add lentils for hearty texture.
- Spicy Kick Version: Add a diced jalapeño or hot sauce for extra heat lovers.
- Cheesy Bake Style: Pour chili mac into a baking dish, top with cheese, and broil for a golden crust.
What to Serve With It
Pair this Slow Cooker Chili Mac with:
- A crisp green salad with ranch or lime dressing
- Cornbread muffins or garlic toast
- Freshly brewed iced tea or lemonade for balance
Make Ahead & Freezer Tips
This dish is ideal for meal prepping. Store cooled chili mac in airtight containers for up to 4 days in the fridge. For freezing, let it cool completely and store in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating on the stove or microwave.
Serving Suggestions
Serve in deep bowls topped with cheddar cheese, cilantro, and a dollop of sour cream. Add a lime wedge for a touch of brightness. It’s great for potlucks, weeknight dinners, or cold-weather gatherings where comfort reigns supreme.
Kitchen Wisdom
- Use clear containers for leftovers so you actually remember to eat them.
- Mix leftover chili with fresh pasta for an easy “next-day remix.”
- Don’t overcook noodles-they’ll soak up more liquid while sitting.
- Keep toppings ready for serving: cheese, pickles, and chopped onions make it pop.
Storage & Reheating Tips
Refrigerate leftovers in airtight containers up to 4 days. Reheat in the microwave with a splash of broth to loosen, or on the stovetop over low heat, stirring gently until warmed through. Avoid overcooking to keep the pasta firm and the sauce creamy.
Frequently Asked Questions (FAQs)
1. Can I make this recipe vegetarian?
Absolutely! Just skip the meat and add an extra can of beans or lentils for a hearty plant-based version.
2. Can I use uncooked pasta directly in the slow cooker?
It’s not recommended. The pasta tends to get mushy. Cook it separately for the best texture.
3. What’s the best cheese for chili mac?
Sharp cheddar gives that classic chili mac flavor, but Monterey Jack or Colby Jack melt beautifully too.
4. How can I make this dish spicier?
Add diced jalapeños, crushed red pepper, or a splash of hot sauce. Adjust to your heat preference.
5. Can I double this recipe?
Yes! Just make sure your slow cooker is large enough (6–7 quarts). The cooking time remains about the same.
6. How long does chili mac last in the fridge?
It keeps well for up to four days. Store it tightly covered to preserve flavor and moisture.
7. Can I freeze chili mac?
Yes-cool completely before freezing. Thaw overnight and reheat with a little extra broth or tomato sauce.
Nutrition Facts
| Serving Size: | 1 bowl (1/8 recipe) |
|---|---|
| Calories: | 478 kcal |
| Protein: | 27 g |
| Carbohydrates: | 36 g |
| Fat: | 24 g |
| Fiber: | 2 g |
| Sugar: | 3 g |
Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
Author’s Note
Growing up, my abuela believed every meal told a story-and chili mac was one of those “gather everyone at the table” stories. It’s that magical dish that makes any day feel cozier. I’ve tested this recipe over and over, and it never fails to bring smiles, comfort, and the warm hum of family chatter. Whether you’re cooking for two or a hungry crowd, this one’s a keeper.
Closing Bite
So there you have it: a Slow Cooker Chili Mac Recipe that’s as easy as it is comforting. A perfect blend of chili warmth and cheesy pasta goodness. Try it tonight, share it with your loved ones, and let the slow cooker do the magic while you make memories. For more cozy recipes, check out my Mexican Beef and Rice Soup Recipe and Slow Cooker Lemon Chicken & Rice Soup both are perfect companions for your comfort food nights.
