Print

Slow Cooker Chili Mac and Cheese

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 4 reviews

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

Units Scale
  • 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

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. 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

Find it online: https://fitslowcookerqueen.com/slow-cooker-chili-mac-and-cheese/

Scroll to Top