Crockpot Chili Mac
A slow-cooked, cheesy chili pasta dish that’s hearty, flavorful, and perfect for an easy family meal.
Servings: 6
Equipment
- 1 Medium skillet
- 1 Crockpot
Ingredients
- 1 lb ground beef
- 15 oz kidney beans, drained and rinsed
- 28 oz diced tomatoes
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 cups cups elbow macaroni
- 2 cups shredded cheddar cheese
- 2 tsp chili powder
- 1 tsp smoked paprika
- 1/4 tsp cayenne pepper
- 2 cups beef broth
- Salt and pepper to taste
Instructions
- In a skillet over medium heat, cook the ground beef until browned, breaking it apart as it cooks. Drain any excess grease and transfer the beef to the crockpot.
- Add the chopped onion, garlic, kidney beans, diced tomatoes, beef broth, chili powder, smoked paprika, cayenne pepper, salt, and black pepper. Stir everything together until well combined.
- Cover the crockpot and cook on low for 4–6 hours or on high for 2–3 hours, allowing the flavors to develop and the ingredients to become tender.
- About 30 minutes before serving, stir in the uncooked elbow macaroni. Cover and continue cooking until the pasta is tender, stirring occasionally if possible.
- Once the pasta is cooked, add the shredded cheddar cheese. Stir until the cheese is fully melted and evenly incorporated into the dish.
- Turn off the heat and let the chili mac sit for a few minutes before serving. This helps it thicken slightly and makes it easier to serve.
- Serve hot and enjoy this rich, cheesy, and comforting meal.
Notes
- Adjust spice levels by increasing or reducing cayenne pepper
- Add a splash of broth when reheating to keep it creamy
- For best texture, avoid overcooking the pasta
Nutrition
Calories: 649kcal | Carbohydrates: 60g | Protein: 36g | Fat: 30g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 91mg | Sodium: 624mg | Potassium: 968mg | Fiber: 9g | Sugar: 6g | Vitamin A: 929IU | Vitamin C: 15mg | Calcium: 364mg | Iron: 6mg