This Slow Cooker Chili Mac and Cheese is hearty, delicious, and loaded with beef and veggies. Load up your Crockpot for this easy weeknight dinner.
Want to save this recipe for later?
I'll email it to you, so you can come back to it later! You will also get our free digital cookbook with 30-Minute One-Pot Recipes and weekly recipes and tips.
This post contains affiliate links. Please read my full disclosure here.
This post was originally published in 2017. It has since been updated.
Are yall ready for two of my favorite things? Mac and cheese + chili! What a combination.
What Type of Pasta to Use
Elbow macaroni is typically used. You can also use cellentani. It has a corkscrew shape and a ridged surface which works great in a dish like this. In general, use whatever you like.
Do You Have to Cook the Beef First?
No. You can cook raw ground beef in the slow cooker. I don't because you will get more flavor from the beef if you sear and cook it in a pan. This will caramelize the beef, along with the vegetables which simply provides immense flavor, along with my Homemade Chili Seasoning Recipe.
You can skip this step and add your raw meat to the Crockpot if you wish. Raw beef will cook for 4-5 hours on Low or 2-3 hours on High. You risk the pasta getting mushy with this cook time, so I recommend cooking the pasta on the stove and adding it at the end along with the cheese.
What Type of Beans to Use
You can use whatever you like. Just about anything will pair nicely. You can use red kidney beans, black beans, chili beans or any legumes. Be sure to drain your beans first.
What Type of Cheese to Use
I like to use a combination of cheddar and Monterey Jack. For cheddar, you have options, mild, medium, sharp, extra sharp, etc. Aging is the only difference between mild and sharp Cheddars. The longer cheese is aged naturally, the sharper and more pronounced the Cheddar flavor becomes.
Mild Cheddar cheese is generally aged for 2 to 3 months, whereas an extra sharp might be aged for as long as a year.
Mild cheddar has a creamy, subtle taste.
Medium cheddar has a little more flavor in comparison to mild, but it lacks the distinct bite found in sharp cheddar.
Sharp cheddar has a distinct and prominent flavor.
Extra sharp cheddar has a very pronounced and sharp taste. (I typically don't cook with it and use it for wine pairings and Charcuterie Cheese Boards.)
Taking all of this into account, sharp is typically my go-to for mac and cheese.
How to Make Slow Cooker Crockpot Chili Mac and Cheese
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Heat a skillet on medium-high heat.
- Add the ground beef and the chili seasoning. Break down the ground beef with a meat chopper.
- Stir and cook until the beef is no longer pink. Drain any excess fat from the beef if necessary.
- Add in red peppers, green peppers, onions, and garlic.
- Add the cooked beef and vegetables to the slow cooker along with the remaining ingredients (with the exception of the cheese).
- Slow cook.
- Add the cheese before serving.
How to Make it Spicy
I’m a huge fan of spicy chili so I add a tablespoon of red cayenne pepper. If you want it to be slightly spicy, use a teaspoon and build from there if you wish.
If you don’t want it spicy omit the cayenne pepper completely. You may also need to test out the chili powder you use as well if you are extremely sensitive to spice. Sometimes, people report chili powder as spicy, but it should not be.
Topping Ideas
- Shredded Cheese
- Plain Greek yogurt or sour cream
- Jalapenos
- Cooked and Crumbled Bacon
- Sliced Avocado
How to Make it on the Stovetop
Cook your pasta in accordance with the package instructions. Follow the instructions for how to cook the vegetables and ground beef.
Once cooked add the pasta, cooked vegetables and ground beef, and the remaining ingredients (with the exception of the cheese) to a Dutch oven or soup pot. Simmer for 25-30 minutes and then add the cheese.
How Long Will it Last in the Fridge
You can store leftovers in the fridge for 3-4 days, tightly covered.
Freezer Tips
You can freeze this tightly sealed for up to 6 months. Defrost in the fridge overnight. When you reheat there will likely be some separation due to the dairy and cheese.
Cornbread Recipes to Pair with Chili
Homemade Southern Cornbread
Cornbread Muffins
Jalapeno Cheddar Cornbread
Honey Cornbread
Air Fryer Cornbread
Pumpkin Cornbread
Keto Low Carb Cornbread
Southern Cornbread Dressing
Sweet Potato Biscuits
Homemade Maple Butter
Cornbread Casserole
Homemade Blueberry Cornbread
Sweet Potato Cornbread
Mac and Cheese and Pasta Recipes
Seafood Mac and Cheese
Southern Soul Food Baked Mac and Cheese
Lobster Mac and Cheese
Bacon Gouda Mac and Cheese
Seafood Stuffed Pasta Shells
Slow Cooker Crockpot Chicken and Rice
Southern Chicken Spaghetti
Smoked Mac and Cheese
Chicken Mac and Cheese
More Chili Recipes
Slow Cooker White Chicken Chili
Instant Pot Beef Chili
Keto Low Carb Beef Chili
Pumpkin Chili
Sweet Potato Chili
Leftover Turkey Chili
Creamy Seafood Chili
Buffalo Chicken Chili
Chili Cheese Fries
Butternut Squash Chili
Slow Cooker Crockpot Cheeseburger Soup
Check out all of our Chili Recipes and Slow Cooker Crockpot Gumbo, and Homestyle Chicken Noodle Soup here.
Slow Cooker Crockpot Chili Mac and Cheese
Want to save this recipe for later?
I'll email it to you, so you can come back to it later! You will also get our free digital cookbook with 30-Minute One-Pot Recipes and weekly recipes and tips.
Equipment
Ingredients
- 1 cup chopped onions
- ½ cup chopped red peppers
- ½ cup chopped green peppers
- 3 garlic cloves Minced
- 1 pound ground beef or ground turkey
- 2 cups elbow macaroni
- 15 oz fire roasted tomatoes
- 15 oz canned black beans Drained. You can use any canned beans you like.
- 15 oz canned chili beans Drained.
- 1 cup beef broth
- 1 cup shredded cheddar cheese I use sharp.
- 1 cup shredded Monterey jack cheese
Homemade Chili Seasoning
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon oregano Dried or ground.
- 1 teaspoon cayenne pepper Optional for spicy. Adjust to taste.
- salt and pepper to taste
Instructions
- Heat a skillet on medium-high heat.
- Add the ground beef and the chili seasoning. Break down the ground beef with a meat chopper.
- Stir and cook until the beef is no longer pink. Drain any excess fat from the beef if necessary.
- Add in the red peppers, green peppers, onions, and garlic. Cook until the vegetables are soft.
- Add the cooked beef and vegetables to the slow cooker along with the remaining ingredients (with the exception of the cheese). I use a 7 quart.
- Cook on Low for 3 to 3 ½ hours or on High for 1 ½ to 2 hours. Check in periodically. It has finished cooking when the pasta is soft. I do not recommend preparing this as a "Keep Warm" recipe. Most slow cookers are still pretty hot when on the "Keep Warm" setting. You risk the pasta turning mushy. If you plan to let the dish sit, add your pasta at the end when the dish is done.
- About 10-15 minutes prior to serving, add the cheese to the cooker. Sprinkle it throughout the top.
- Allow 10-15 minutes for the cheese to melt.
- Cool before serving.
Video
Notes
- You can also buy a pre-packaged chili seasoning pack if you don't want to make your own.
- You can cook raw ground beef in the slow cooker. I don’t because you will get more flavor from the beef if you sear and cook it in a pan. This will caramelize the beef, along with the vegetables which simply provides immense flavor.
- You can skip this step and add your raw meat to the Crockpot if you wish. Raw beef will cook for 4-5 hours on Low or 2-3 hours on High. You risk the pasta getting mushy with this cook time, so I recommend cooking the pasta on the stove and adding it at the end along with the cheese.
- If you want a super cheesy dish (similar to my Mac and Cheese recipes), you will need a lot more cheese. I typically use 4-6 cups of cheese in those recipes.
- You can use any type of broth you wish.
- You can substitute any vegetables you wish.
- To use an Instant Pot you will need 4 cups of broth. Cook the ground beef using the Saute function, and follow the steps noted in the recipe. Add all of the ingredients (excluding the cheese) and pressure cook for 4 minutes with a natural release of steam. Add the cheese when finished.
- To make it on the stovetop, Cook your pasta in accordance with the package instructions. Follow the instructions above for how to cook the vegetables and ground beef. Once cooked add the pasta, cooked vegetables and ground beef, and the remaining ingredients (with the exception of the cheese) to a Dutch oven or soup pot. Simmer for 25-30 minutes and then add the cheese.
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Stephanie says
Brandi says that this will last 3-4 days in the fridge… too bad we ate it all! This was SO good. My family never again wants “that old” chili I used to make! I’ve made this twice now – one time with ground beef and one time with ground turkey (used what I had on hand!) and both turned out amazing. Do yourself a favor and make this. You’ll be so glad you did!!
staysnatched says
haha! I love to hear that!
Cassandra says
This was so good. Will definitely make again. I love chili Mac and this so much better than the box stuff I ate as a kid. I know Brandi often gets questions about gluten free so I added a tip below. My son is gluten free and dairy free so I removed a portion for him and then added cheese. I would recommend anyone that uses gluten free pasta to cook the pasta separately and then add. Gluten free pasta can get very mushy if cooked too long.
staysnatched says
Thanks for sharing this!
Anna says
This chili mac is FIRE! Something I can meal prep on Sunday and look forward to EVERY. SINGLE. DAY. that week. Doesn’t get old. Sent the recipe to everyone I know 🔥🔥🔥 Brandi is a life saver
staysnatched says
Awesome! I'm so glad you have it to look forward to.
Jackie says
Like the idea, great flavors, but the pasta gets WAY over cooked. I’ll do it separate next tome or add it with an hour left maybe
staysnatched says
Every slow cooker cooks at varying speeds. You’re right, you will have to figure out what works for yours. Mine isn’t overcooked because I’ve figured it out.
Kara says
I love mac and cheese and I love chili. So naturally, I loved this!! I was home by myself for a whole week and this lasted me almost the whole time. Super easy to make and reheat!
staysnatched says
I love to reheat this!
Jenny says
Absolutely delicious! Was very easy to make, the flavors were great, and I appreciate how customizable the recipe is.
staysnatched says
I'm so glad you enjoyed it!
Erin says
Loved this! Definitely read Brandi’s full post because she has so many tips for making this recipe you don’t want to miss. There’s so much flavor. Definitely will be making it again.
staysnatched says
Glad to hear you will make it again.
Nancy says
Do you have a conversion for the Instant Pot?
staysnatched says
No because you won’t save any time. Make the stovetop version.
ABG says
This was yum, and easy! Made it per the InstantPot instructions with gluten-free Jovial pasta. So good!
staysnatched says
I'm glad you enjoyed it!
Robyn says
Eating this while I write this because this review couldn't wait! Oh my goodness this is delicious! Quick and easy to make but so much flavour! Thanks for another great recipe and informative post!
staysnatched says
haha! You're welcome.
Erica says
This is the best thing that’s ever happened to me. And yes, that’s my entire review! 🤣
staysnatched says
haha! Love to hear it.
Heather says
Such a comforting meal! Great flavor and easy to make. My whole family loved it!
staysnatched says
I'm glad the family enjoyed it!
Kristal says
Wow! This was delicious and packed with flavor!! I did modify using ingredients I had on hand- I used ground turkey instead of beef and added 2 ears of leftover cooked corn that I just cut off the Cobb and put into the slow cooker with the rest of the ingredients. Don’t waste your time buying a premade chilli spice package and just use Brandi’s chili seasoning recipe.
staysnatched says
Yay! Glad you enjoyed the spices.
Becca Davis says
Stop wondering and just make it already! So easy and SO DAMN GOOD. Ingredients that you already have in your kitchen and a crowd pleaser.
staysnatched says
haha I'm glad you enjoyed it.
Adairea says
Finally pulled my crockpot out and whipped up this easy dish!! So delicious!
staysnatched says
Awesome. I'm glad you enjoyed it.
Lisa says
This was right up our alley and I always have the ingredients on hand so it was perfect for this cold night!
staysnatched says
I'm so glad you enjoyed the recipe.
Stacey says
An easy, tasty recipe! I love that Brandi made this recipe for the slow cooker, I’ve been wanting to use mine more recently.
staysnatched says
I'm glad you put it to use!
Anonymous says
This recipe did not work for me at all. Flavors were good but the noodles turned to complete mush and it was inedible.
staysnatched says
Thanks for sharing. It sounds like you need to cook yours separately.
Mariel says
Made this early this morning to have for lunch (followed the directions for stovetop). It is delicious!! I appreciate the versatility of this recipe and the ease of substitutions/using what we have on hand. Also love how almost all ingredients are pantry staples in our house. I topped mine with extra shredded cheese, pickled jalapenos, and Greek yogurt.
Thank you Brandi!
staysnatched says
That sounds so good!
Lauren says
Amazing! I made this on the stovetop because I didn’t plan accordingly for the crockpot and will absolutely be making this again. My 2 year old devoured it!
staysnatched says
I'm so glad to hear that!
Mallory K says
Chili and mac & cheese are two of my favorite comfort meals. Combining them was so delicious! I used a mix of rotini and cavatappi since it’s what I had, and ended up shredding 2 cups each of Monterey Jack and cheddar. Definitely a filling dish for meal prep this week.
staysnatched says
This is perfect for meal prep!
Jillian says
This recipe is so easy to make and has hours of favor packed into it. You probably already have all the ingredients
staysnatched says
Yay! Thanks for sharing!
Nek C says
This was so good and easy. I absolutely love how you can use whatever veggies and cheeses you’d like, if you prefer something other than what’s suggested. I followed the recipe, but added more cheese to have a more “Mac and cheese” spin! Cannot wait to make this again.
staysnatched says
Glad to hear you will make it again.
Amanda G. says
Brandi this was EPIC! I used the instant pot method since I was short on time. Can’t wait to eat the leftovers, too.
staysnatched says
Great for leftovers!
Kimberley says
Am I the only one that doesn't know what chili beans are? Anyone know where we can buy them in Canada?
staysnatched says
Google Busch's brand.
Bonnie C. says
This does look very good, but I so WISH recipe bloggers/posters would designate the SIZE of the Crockpot/Slow-Cooker required. They NEVER do, which is so awkward. I only have a 4-quart Crockpot & have no idea if this recipe would fit it or not.
staysnatched says
I don’t use small Crockpots so I wouldn’t know. You can tell from the photos the one I’m using is not your size.
Jess says
The whole family loved this recipe. Easy to make on a weeknight. Simple ingredients with a ton of flavor. Thank you for the educating me on cheddar cheese and which ones to use for cooking!!!
staysnatched says
Yay! So glad it was a hit.
Cassie says
It’s the flavors for me! This is the perfect comfort food. I don’t typically like beans in my chili but really enjoyed them in in this dish. Made everything in the instant pot saves on dishes!
staysnatched says
Saving dishes is a win!
Jennifer says
Delish! I cooked this on low for three hours without the noodles, then turned my crockpot to high and added the noodles and cooked 30-ish mins more. The noodles were perfect, not at all mushy.
staysnatched says
I’m glad you enjoyed it!
Jean says
How are you calculating the calories on this? I'm coming out closer to 525, not 346.
staysnatched says
Using the branded ingredients I used in the recipe. You should always use your own calc and the branded ingredients you personally used. It will always vary.
Jaylene says
I have been missing out! This one had the whole family wanting more. Delicious as always!
staysnatched says
I’m glad you tried it!
Joanna says
This is one of my favorite recipes on the blog & I make it every couple weeks. I've made it both in the crockpot & on the stove. It is so easy to pull together using ingredients I usually have on hand, and it is so delicious!
staysnatched says
I’m so glad you enjoy it!
Jules says
I've been severely depressed lately and have had trouble feeding myself as a result. This recipe has a lot of shortcuts that make it easy. A V8 and a bowl of this, and I can feel the difference. Thanks!
staysnatched says
I'm glad it worked out!
Sara says
I made this today. It DOES NOT WORK IN THE CROCKPOT! The noodles turn to mush and there is not enough liquid in the recipe for the pasta to cook in the crockpot. Either add more liquid or follow the stove top directions.
staysnatched says
Interesting. It’s worked just fine for me and others. It sounds like you need to adjust your cook time. You cooked it too long. Every crockpot will cook at varying speeds and you need to keep watch for how long yours needs.
Joyce says
I made this tonight. It was good. For some reason, just the 1 can of tomatoes wasn't enough so I added a 2nd one. I also added more chili powder. Very tasty and will make again. I didn't have the chefs on hand, only the Mexican blend finely shredded... it works but would rather have sharp cheese. Yum
staysnatched says
Glad to hear you will make it again.
D Hudson says
Looking for something my kids would like, and this hit the spot! I will double the recipe next time!
staysnatched says
Yay! I'm so glad to hear it.
Jessica says
While this tastes great, I recommend adding the chili and cheese to the elbow pasta separately before serving and not cooking together in a crock pot.
I added the pasta uncooked and had my crock pot set to low and in an hour the pasta was mooshy. The texture was not as desired, but again it does taste great.
staysnatched says
Thanks for sharing!