There’s something about the smell of simmering chili mingled with melted cheese that immediately signals comfort. This slow cooker chili macaroni is exactly that kind of meal — a slow-cooked hug in a bowl that you don’t have to babysit while it’s cooking. I remember one evening when I tossed everything into the slow cooker before heading out, and by the time I came home, the entire apartment smelled like a warm, inviting kitchen. The noodles were just the right texture, soaking up all the spices without turning mushy, and the cheese melted into the sauce with just enough gooey pull.
Truth be told, I almost forgot to stir in the pasta at the right time and had to quickly check the recipe again — classic me, distracted by a phone call. But that little hiccup didn’t stop the final dish from being a hit. It’s the kind of recipe that feels forgiving, which I appreciate when life is a little messy.
- This recipe is hands-off for the most part, letting you focus on other things while it cooks.
- The flavors deepen slowly, creating a rich, hearty base that’s anything but boring.
- It’s simple — and that’s kind of the point. No fancy ingredients, just good, solid comfort food.
- Because it’s made in one pot, cleanup is easier than usual, but be prepared for a little stirring to get everything just right.
If you’re worried about timing, just remember the slow cooker does most of the work, and you can adjust the pasta cooking time slightly depending on how soft you like it. It’s forgiving and flexible.
PrintSlow Cooker Chili Macaroni
- Total Time: 4 hours 45 minutes
- Yield: 6
Description
A hearty and comforting slow cooker chili macaroni combining tender ground beef, beans, tomatoes, and elbow macaroni for an easy, flavorful one-pot 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 with green chilies, 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 cheddar cheese, divided
2 tablespoons chopped fresh cilantro (for garnish)
Instructions
In a large skillet over medium heat, cook the ground beef until browned and cooked through, breaking it apart with a spoon, 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.
Transfer the cooked beef, onion, and garlic mixture to the slow cooker.
Add the kidney beans, black beans, diced tomatoes with green chilies (including liquid), tomato sauce, and beef broth to the slow cooker.
Stir in chili powder, ground cumin, smoked paprika, dried oregano, salt, and black pepper until well combined.
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 macaroni is tender.
Stir in 1/2 cup of the shredded cheddar cheese until melted and combined.
Serve the chili macaroni topped with the remaining 1/2 cup shredded cheddar cheese and chopped fresh cilantro.
- Prep Time: 15 minutes
- Cook Time: 4 hours 30 minutes
Using a slow cooker means you don’t need special equipment — just a good-sized pot with a lid. This dish pairs wonderfully with a simple side salad or some crusty bread to soak up any extra sauce. If you want to mix it up, I’ve tried swapping ground turkey for beef, which was lighter but still tasty. Adding a bit of smoked sausage turned it into a heartier meal, though I haven’t tested that version enough to swear by it. For a vegetarian twist, you could leave out the meat and add extra beans or even some sautéed mushrooms — it’s not exactly the original, but definitely worth a try. And if you like it spicy, a few dashes of hot sauce before serving never hurt anyone.
FAQ
Can I make this recipe ahead of time? Yes, it actually tastes great the next day once the flavors meld even more. Just reheat gently and add a splash of broth if it thickens too much.
What if I don’t have a slow cooker? You can adapt it to a stovetop pot, just keep an eye on the liquid and stirring so nothing sticks or burns.
Can I freeze leftovers? Definitely! Freeze in airtight containers and thaw overnight for easy reheating.
Is the pasta cooked from dry? Yes, it goes in partway through cooking to absorb all the flavors without becoming mushy.
Ready to give this a go? It’s one of those dishes you’ll find yourself making again — the kind you want on hand when life’s pace picks up and you still want that cozy meal waiting for you.