This recipe puts two comfort foods together in one slow cooker. For this chili mac and cheese, we cook the beef, tomatoes, peppers and beans in the slow cooker for hours before adding the cooked macaroni and shredded cheddar. It’s a quintessential Crockpot recipe: a speedy prep time but plenty of slow-cooked flavor.
Chili Mac and Cheese Ingredients
- Ground beef: This recipe calls for lean ground beef, which is 90% lean meat and 10% fat.
- Macaroni: Use elbow macaroni or consult our guide to pasta shapes to find a different small pasta with crevices to hold onto the chili.
- Cheddar cheese: Freshly grated cheddar melts best, but using pre-shredded cheese saves a prep step. Use sharp cheddar for an extra kick.
- Onion: Onion is an important aromatic that adds a lot of flavor, so I never skip it in recipes!
- Peppers: This recipe calls for green peppers and banana peppers, which add sweetness. You can substitute yellow or red bell peppers if needed.
- Tomatoes: Use both the tomatoes and their liquid for the chili.
- Beans: This chili mac and cheese recipe calls for two cans of kidney beans, which are beneficial for added protein.
- Seasonings: Stir in chili powder and cumin before the chili slow-cooks to infuse the dish with flavor.
Directions
Step 1: Slow-cook the chili
Heat a Dutch oven over medium-high heat. Cook the beef, onion and peppers for 8 to 10 minutes, breaking up the beef into crumbles. Cook until the beef is no longer pink and the vegetables are tender, then drain all the oil.
Transfer the beef, onion and peppers to a 7-quart slow cooker. Stir in the tomatoes, beans, chili powder and cumin. Cover and cook on low until the flavors blend, about 5 or 6 hours.
Step 2: Cook the pasta
While the chili cooks, prepare the macaroni according to the package directions. Drain the pasta, then add it to the slow cooker once the chili is done.
Step 3: Stir in the shredded cheese
Add the shredded cheese and stir until melted. If desired, serve with a dollop of sour cream and additional shredded cheese.
Chili Mac and Cheese Variations
- Use whatever beans are on sale: You can add all sorts of beans to this chili mac and cheese: black beans, cannellini beans, pinto beans or a mix.
- Stir in spicy or smoky cheese: You can use a different type of cheese in addition to (or instead of) cheddar. Test out pepper jack for a kick or smoked Gouda for smoky flavor.
- Use a different meat: Instead of beef, make this chili mac and cheese with ground turkey or ground chicken for a lighter option.
How to Store Chili Mac and Cheese
This chili mac and cheese is ideal for leftovers, and since it reheats so well, you can even cook it a day ahead of time. Store it in the fridge in an airtight container for up to 5 days.
Can you freeze chili mac and cheese?
Yes! Make sure it’s cooled down, then store it in an airtight container in the freezer for up to 3 months.
How do you reheat chili mac and cheese?
If your chili mac and cheese is in the fridge, reheat it in the microwave, on the stovetop or in the oven at 375°F until it’s bubbly and melted through. If it’s frozen, let it thaw overnight before reheating it. Either way, add a bit of extra cheese on top when reheating!
Chili Mac and Cheese Tips
Can you make chili mac and cheese on the stovetop?
You can enjoy slow cooker recipes without the slow cooker. For stovetop chili mac and cheese, follow the instructions, but prepare everything in a large Dutch oven on the stovetop. Let it simmer for 30 to 45 minutes before stirring in the pasta and cheese.
What can you serve with chili mac and cheese?
This mac and cheese chili is truly a meal in itself. Pair with homemade cornbread or biscuits, or one of our coleslaw recipes. I also love chili mac with boiled corn on the cob.
