There’s something about coming home to a dish that’s been quietly cooking all afternoon, filling the house with a mix of smoky spices and simmering tomatoes. This slow cooker chili mac is just that kind of meal — easy, hearty, and full of those deep, satisfying flavors you want when the day has been long or the weather’s taken a turn. I remember the first time I tried it, the kitchen was a little chaotic. I was juggling dinner plans and a phone call, and the mac somehow got stirred in a bit late, but honestly, that little imperfection didn’t hurt a thing. It ended up with just the right amount of creaminess and bite, and the cheese melting on top made it feel like a warm, cheesy blanket.
What really sticks with me is how the slow cooker lets all those simple ingredients — ground beef, beans, tomatoes, and pasta — come together without much fuss. You don’t have to hover over the stove, just set it and almost forget it, which is a win in my book. When it’s finally time to eat, there’s a quiet excitement in spooning out that thick, spicy sauce hugging each piece of pasta, a dish that somehow feels both homemade and a little indulgent.
- Effortless comfort that starts with minimal prep and ends with hours of slow-cooked goodness.
- The blend of spices isn’t overpowering — it’s cozy, balanced, and invites you to linger over your bowl.
- It’s simple — and that’s kind of the point. No complicated steps or exotic ingredients needed.
- Perfect for batch cooking or feeding a crowd, but leftovers can get a bit soft if you’re not careful.
In case you’re wondering, this meal doesn’t demand fancy tools. A regular slow cooker does the trick, and it’s flexible enough to fit into whatever your evening looks like — whether you’re rushing home or just relaxing. Pair it with a crisp green salad or some crusty bread if you’re feeling fancy, though honestly, it’s great on its own.
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Slow Cooker Chili Mac
- Total Time: 4 hours 45 minutes
- Yield: 6
Description
A hearty and comforting slow cooker chili mac combining tender ground beef, beans, tomatoes, and macaroni pasta in a flavorful chili sauce. Perfect for an easy weeknight meal.
Ingredients
1 pound ground beef
1 medium yellow onion, diced
3 cloves garlic, minced
1 (15-ounce) can kidney beans, drained and rinsed
1 (15-ounce) can black beans, drained and rinsed
1 (14.5-ounce) can diced tomatoes, undrained
1 (8-ounce) can tomato sauce
2 cups beef broth
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups elbow macaroni, uncooked
1 cup shredded sharp cheddar cheese
Instructions
In a large skillet over medium-high heat, cook the ground beef until browned, breaking it up with a spoon as it cooks, about 5-7 minutes.
Add the diced onion and minced garlic to the skillet with the beef and cook until the onion is softened, about 3-4 minutes. Drain any excess fat.
Transfer the beef mixture to the slow cooker.
Add the kidney beans, black beans, diced tomatoes with their juice, tomato sauce, beef broth, chili powder, ground cumin, smoked paprika, dried oregano, salt, and black pepper to the slow cooker. Stir to combine.
Cover and cook on low for 4 hours.
After 4 hours, stir in the uncooked elbow macaroni. Cover and cook on high for an additional 30 minutes, or until the pasta is tender.
Stir in the shredded cheddar cheese until melted and well combined.
Serve hot.
- Prep Time: 15 minutes
- Cook Time: 4 hours 30 minutes
Kitchen Notes: I usually use whatever elbow macaroni I have on hand, and sometimes I swap sharp cheddar for a milder cheese — it works, but the sharpness really balances the chili spices. If you want to change things up, try adding a little corn or swapping the ground beef for turkey, though I haven’t tested those variations extensively. Also, if you like a bit of heat, a pinch of cayenne can do wonders, but start small unless you’re sure you want it spicy. Serving it with a dollop of sour cream or a sprinkle of green onions adds a fresh contrast that brightens up the dish.
FAQ
Can I freeze leftovers? It’s best not to freeze this one since the pasta tends to get mushy after thawing, but refrigerating for a few days works well.
How long can I keep it in the slow cooker before adding pasta? About four hours on low seems to be the sweet spot to let flavors develop before tossing in the pasta.
What if I don’t have kidney or black beans? Pinto or cannellini beans can be swapped in, though the texture and flavor will shift slightly.
Is this recipe spicy? It’s gently spiced with warmth from chili powder and smoked paprika, but nothing too intense — great for most palates.
Give this slow cooker chili mac a try when you want dinner that feels like a hug from the inside out. It’s cozy, forgiving, and just the kind of thing you’ll want to save and come back to.