Slow Cooker Chili Mac And Cheese

Slow cooker chili mac and cheese is the ultimate comfort food mash-up. The hearty flavors of chili combined with creamy mac and cheese is a winning combo. This comforting one-pot meal is perfect for busy weeknights, game days, or cozy date night dinners. Packed with beef, pinto beans, a homemade chili seasoning, cheese, and  pasta, this crockpot chili mac recipe is filling, flavorful, and easy to make. Instructions to make this easy chili mac and cheese in the Instant Pot are also included.

Ingredients For Slow Cooker Chili Mac

• Ground Beef
• Elbow Macaroni
• Crushed or Diced Tomatoes
• Beef Broth
• Green Bell Pepper
• Onion
• Garlic
• Pinto Beans
• Cheddar Cheese
• Seasonings: chili powder, cumin, salt, paprika, oregano, pepper

How To Make Chili Mac In The Crockpot

Slow Cooker

1. Add the oil to a large skillet over medium-high heat. When hot, add the ground beef, onion, bell pepper, and garlic. Cook until the beef is browned, approximately 3 to 5 minutes. Crumble the beef as it cooks. Drain the grease and add the mixture to the slow cooker.
2. Add the pinto beans, tomatoes, beef broth, chili powder, cumin, salt, paprika, oregano, and pepper. Stir to mix well.
3. Cook on HIGH for 3 to 4 hours or LOW 6 to 8.
4. Stir in the uncooked pasta and 2 cups of cheddar cheese. Cook an additional 10 to 20 minutes or until the pasta is tender. Top with remaining cup of cheese before serving.

Instant Pot

1. 1. Turn on the pressure cooker and select sauté. Add the oil. Once hot, add the ground beef, onion, bell pepper, and garlic. Cook until the beef is browned, approximately 3 to 5 minutes. Crumble the beef as it cooks. Drain the excess grease if needed.
   2. Add the pinto beans, chili powder, cumin, salt, paprika, oregano, and pepper. Stir to mix well. Add the uncooked pasta on top. Do not stir. Pour the tomatoes and beef broth on top of the pasta. Do not stir. 
   3. Close lid and seal valve. Set or high pressure setting for 5 minutes.
   4. When cooking time is complete, quick release the pressure. 
   5. Stir in the cheddar cheese.

FAQs & Tips

What type of pasta should use?

Use your preferred pasta. I like to use elbow macaroni.

Do you need to pre-cook the pasta beforehand?

You do not. One of the best parts of this slow cooker chili mac and cheese recipe is that the pasta goes in uncooked.

What type of beans should you use?

I used 2 cans of 15-ounce pinto beans that are drained & rinsed. You can use your favorite canned beans whether they be pinto, black beans, or even kidney beans.

Do you have to use the homemade chili seasoning?

Nope! If you have your own chili seasoning blend or a store-bought packed, feel free to substitute it in place of my chili seasonings.

Can you use a different cheese?

I’m sure you can however I have only used cheddar cheese. 

How do you store leftovers?

Store leftover slow cooker chili mac in the refrigerator for up to 4 days. 

What size slow cooker should you use?

I used a 6-quart slow cooker or Instant Pot.

Comfort Foods

• Beef Chili Stew

• Ravioli

• Pork and Beans

• Chili Casserole

• Franks and Beans

• Enchilada Casserole

Slow Cooker Chili Mac and Cheese

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Slow cooker chili mac and cheese is the ultimate comfort food mash-up. The hearty flavors of chili combined with creamy mac and cheese is a winning combo. This comforting one-pot meal is perfect for busy weeknights, game days, or cozy date night dinners. Packed with beef, pinto beans, a homemade chili seasoning, cheese, and  pasta, this crockpot chili mac recipe is filling, flavorful, and easy to make. Instructions to make this easy chili mac and cheese in the Instant Pot are also included.

• Author: Shannon Epstein
• Prep Time: 10 minutes
• Cook Time: 4 hours
• Total Time: 4 hours 10 minutes
• Yield: 6 servings 1x

Ingredients

Units USM Scale 1x2x3x

• 1 pound ground beef, seasoned with salt & pepper
• 8 ounces uncooked elbow macaroni
• 2 15-ounce cans pinto beans, drained & rinsed
• 3 cups shredded cheddar cheese
• 24 ounces diced or crushed tomatoes
• 2 cups beef broth
• 1/2 cup onion, diced
• 1 bell pepper, diced
• 2 garlic clove, minced
• 1 tablespoon chili powder
• 2 teaspoon cumin
• 1 1/2 teaspoon salt (or more)
• 1 teaspoon paprika
• 1 teaspoon oregano
• 1/2 teaspoon pepper
• 1 tablespoon oil

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Instructions

Slow Cooker

1. Add the oil to a large skillet over medium-high heat. When hot, add the ground beef, onion, bell pepper, and garlic. Cook until the beef is browned, approximately 3 to 5 minutes. Crumble the beef as it cooks. Drain the grease and add the mixture to the slow cooker.
2. Add the pinto beans, tomatoes, beef broth, chili powder, cumin, salt, paprika, oregano, and pepper. Stir to mix well.
3. Cook on HIGH for 3 to 4 hours or LOW 6 to 8.
4. Stir in the uncooked pasta and 2 cups of cheddar cheese. Cook an additional 10 to 20 minutes or until the pasta is tender. Top with remaining cup of cheese before serving.

Instant Pot

1. 1. Turn on the pressure cooker and select sauté. Add the oil. Once hot, add the ground beef, onion, bell pepper, and garlic. Cook until the beef is browned, approximately 3 to 5 minutes. Crumble the beef as it cooks. Drain the excess grease if needed.
   2. Add the pinto beans, chili powder, cumin, salt, paprika, oregano, and pepper. Stir to mix well. Add the uncooked pasta on top. Do not stir. Pour the tomatoes and beef broth on top of the pasta. Do not stir.
   3. Close lid and seal valve. Set or high pressure setting for 5 minutes.
   4. When cooking time is complete, quick release the pressure.
   5. Stir in the cheddar cheese.

Nutrition

• Calories: 300

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