Go Back
Crock Pot Cheddar Chili Mac is shown in a delicious, cheesy, and comforting featured image.
Lady Maria

Crock Pot Cheddar Chili Mac Ultimate

This Crock Pot Cheddar Chili Mac is the ultimate comfort food, combining the flavors of chili and mac and cheese in one easy slow cooker recipe. Perfect for a hearty and satisfying meal, this recipe avoids mushy pasta and separated cheese with a few key techniques.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound elbow macaroni
  • 1 pound ground beef
  • 1 packet chili seasoning
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 2 cups beef broth
  • 4 cups shredded sharp cheddar cheese, divided
  • 1 cup milk or half-and-half
  • Sour cream optional
  • Green onions optional
  • Shredded cheese optional

Equipment

  • large skillet
  • 6-quart or larger slow cooker
  • Measuring cups
  • Measuring spoons
  • Stirring spoon
  • Cheese grater (if using block cheese)
  • Can opener

Method
 

  1. In a large skillet, brown the ground beef over medium-high heat. Drain off any excess grease.
  2. Transfer the browned ground beef to a 6-quart or larger slow cooker.
  3. Add the kidney beans, black beans, tomato sauce, diced tomatoes and green chilies, chili seasoning, garlic powder, onion powder, cumin, and smoked paprika to the slow cooker. Stir to combine.
  4. Pour in the beef broth. Stir well.
  5. Add the uncooked elbow macaroni to the slow cooker. Ensure the macaroni is submerged in the liquid. If necessary, add a little more beef broth.
  6. Cover and cook on low for 2-3 hours, or until the macaroni is tender. Stir occasionally to prevent sticking. The exact cooking time will depend on your slow cooker.
  7. Once the macaroni is cooked, stir in 3 cups of the shredded cheddar cheese and the milk or half-and-half. Stir until the cheese is melted and the sauce is smooth and creamy.
  8. Top with the remaining 1 cup of shredded cheddar cheese.
  9. Cover and let the cheese melt for a few minutes.
  10. Serve hot, topped with your favorite chili toppings, such as sour cream and green onions.

Notes

For best results, use freshly shredded cheddar cheese. Pre-shredded cheese often contains cellulose, which can inhibit melting. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop. You can substitute other types of beans for the kidney and black beans, such as pinto beans or chili beans. For a spicier dish, add a pinch of cayenne pepper or a dash of hot sauce to the chili mixture.