Crockpot Chili Mac and Cheese Recipe

Name: Crockpot Chili Mac and Cheese Recipe
Prep time: 15 min
Cook time: 3 h 30 min
Total time: 15 min
Yield: 8
Cuisine: American
Ingredients: 1 lb ground beef (80/20 recommended); 1 yellow onion, diced; 1 bell pepper, any color, diced; 2 cloves garlic, minced; 1 (15 oz) can kidney beans, drained and rinsed; 1 (15 oz) can tomato sauce; 1 (14.5 oz) can diced tomatoes, undrained; 2 cups beef broth; 1 tbsp chili powder; 1 tsp cumin; 1/2 tsp paprika; 1/2 tsp salt; 1/4 tsp black pepper; 8 oz elbow macaroni, uncooked; 2 cups shredded cheddar cheese (from block recommended); 1/2 cup milk or half-and-half

I’ll never forget the first time I tried to make Crockpot Chili Mac and Cheese. I was so proud of myself for getting everything in the pot, I went to run errands for like, four hours. Came home to what can only be described as a brown brick. The pasta had absorbed every last drop of liquid and it was a solid, sad mass. My husband, trying to be nice, said it was “deconstructed.” We ended up ordering pizza. But I was determined to get it right, and after a lot of trial and error, it’s now my go-to for busy weeknights and feeding a crowd.

Recipe Card

Recipe Title	Crockpot Chili Mac and Cheese Recipe
Servings	6-8
Prep Time	15 minutes
Cooking Time	3-4 hours on Low
Calories	Approx. 480 per serving

Ingredients

1 lb ground beef
1 yellow onion, diced
1 bell pepper, any color, diced
2 cloves garlic, minced
1 (15 oz) can kidney beans, drained and rinsed
1 (15 oz) can tomato sauce
1 (14.5 oz) can diced tomatoes, undrained
2 cups beef broth
1 tbsp chili powder
1 tsp cumin
1/2 tsp paprika
1/2 tsp salt
1/4 tsp black pepper
8 oz elbow macaroni, uncooked
2 cups shredded cheddar cheese
1/2 cup milk or half-and-half

Let’s talk about that ground beef. One time I was feeling fancy and used a super lean blend. Big mistake. You need a little fat for flavor, so I stick with 80/20 now. And the beans? I once forgot to rinse them. The sauce was weirdly thick and starchy. Always rinse your beans, folks. It’s a tiny step that makes a big difference.

Directions

In a skillet over medium-high heat, brown the ground beef with the onion and bell pepper until the beef is cooked through and the veggies are soft. Drain off any excess grease.
Add the minced garlic and cook for one more minute, until fragrant.
Transfer the beef mixture to your crockpot.
Add the kidney beans, tomato sauce, diced tomatoes, beef broth, and all the spices (chili powder, cumin, paprika, salt, and pepper). Stir everything together really well.
Cover and cook on LOW for 2.5 hours.
After 2.5 hours, stir in the uncooked elbow macaroni. Re-cover and cook for another 30-45 minutes on LOW, or until the pasta is tender.
Turn the crockpot off. Stir in the shredded cheddar cheese and the milk until the cheese is melted and the sauce is creamy.
Let it sit for about 10 minutes to thicken up before serving.

The step where you add the pasta is where I’ve messed up the most. The first time, I just dumped it all in at the beginning. Don’t do that! You’ll get brick mac. Another time, I got distracted and let the pasta cook for an extra hour. It was so mushy. Set a timer for that last 30-45 minutes and check it. The pasta should be al dente, because it will keep cooking a bit in the hot sauce.

This Crockpot Chili Mac and Cheese is my ultimate comfort food. It’s the dish I make when I have no idea what to cook but I know I need to feed people. The kids go crazy for it, and it makes the whole house smell amazing. I love that it’s basically a one-pot meal, which means less cleanup for me.

My biggest mistake, besides the brick incident, was using pre-shredded cheese one time when I was in a hurry. You know, the kind in the bag? It just never got as creamy and smooth. It stayed a little clumpy. I learned that the anti-caking stuff they put on it can mess with the meltiness. Now I always shred my own. It’s a little extra work, but totally worth it for that silky cheese sauce.

If I were to change one thing next time, I might try adding a can of corn for a little sweetness and pop of color. I think it would be a great addition. This is also a fantastic meal prep recipe. The leftovers heat up beautifully, maybe with a tiny splash of broth or milk to loosen it up. It’s even better the next day, in my opinion.

Nutrition Info (per serving)

Calories	Carbs	Fat	Protein
480	42g	21g	30g

Okay, so it’s not a salad. I know that. But you can make it a bit lighter! I’ve used ground turkey instead of beef and low-fat cheese, and it was still really good. For my gluten-free friends, just use your favorite GF elbow pasta. It holds up just fine. The protein from the beef and beans really keeps you full, which I love.

Ingredient Swaps

Ingredient	Substitution
Ground Beef	Ground Turkey or Chicken
Kidney Beans	Pinto Beans or Black Beans
Elbow Macaroni	Shells or Rotini
Cheddar Cheese	Colby Jack or Pepper Jack
Beef Broth	Chicken or Vegetable Broth

I’ve tried almost all of these swaps. Ground turkey works great, it just has a milder flavor. I used black beans once and my kids were suspicious of the dark color, but they ate it anyway. Pepper jack cheese is a fun one if you like a little kick. The one swap that was a total fail for me was using a really chunky salsa instead of diced tomatoes. It made the whole thing way too watery. Stick with the canned tomatoes for the right consistency.

Tips

Don’t add the pasta at the beginning! This is the golden rule.
Shred your own cheese from a block. It melts so much better.
Let it rest for 10 minutes after adding the cheese. It thickens up perfectly.
If it looks too thick when you add the pasta, add a 1/4 cup more broth.

I learned the “shred your own cheese” tip the hard way, like I said. It was a gloopy, not-creamy mess. I also used to be impatient and serve it right after stirring in the cheese. It was always a little soupy. Giving it that rest time is a game-changer. It lets the pasta absorb the last bit of liquid and the cheese sauce really sets up.

FAQ

Can I cook this on high?
You can, but I don’t recommend it. I tried it once to save time. Cooked it on high for about 2 hours. The edges got a little dark and the texture wasn’t as good. Low and slow is the way to go for this Crockpot Chili Mac and Cheese. It gives the flavors more time to meld together.

My pasta is still hard, what do I do?
This has happened to me if my crockpot runs a little cool. Just give it more time. Check it every 15 minutes and add a tiny bit more broth if it looks dry. Sometimes it just needs another 20-30 minutes to get tender.

Can I freeze the leftovers?
Yes! It freezes surprisingly well. The pasta might be a little softer when you thaw and reheat it, but the flavor is still great. I freeze it in individual portions for my own easy dinners. Just thaw it in the fridge overnight and reheat on the stove with a splash of milk.

That’s everything I know about making Crockpot Chili Mac and Cheese! Hope you give it a try, and if you mess it up, you’re in good company—I’ve made every mistake in the book and we still eat it anyway.