Chili Macaroni and Cheese

Total Time

Prep: 25 min. Cook: 5 hours


12 servings (4-1/2 quarts)

Updated: Apr. 20, 2023
What could be tastier on a cold winter day than chili or mac and cheese? Put them together and you have a terrific dish that warms you up and fills you up as well! —Nancy Foust, Stoneboro, Pennsylvania
Chili Macaroni and Cheese Recipe photo by Taste of Home


  • 2-1/2 pounds lean ground beef (90% lean)
  • 1 medium onion, chopped
  • 1 medium green pepper, chopped
  • 1 banana pepper, finely chopped
  • 2 cans (28 ounces each) diced tomatoes, undrained
  • 2 cans (16 ounces each) kidney beans, rinsed and drained
  • 2-1/2 teaspoons chili powder
  • 2 teaspoons ground cumin
  • 2 cups uncooked elbow macaroni
  • 4 cups shredded cheddar cheese
  • Optional: Sour cream and additional shredded cheddar cheese


  1. In a Dutch oven, cook beef, onion and peppers over medium-high heat until beef is no longer pink and vegetables are tender, breaking up beef into crumbles, 8-10 minutes; drain. Transfer to a 7-qt. slow cooker. Stir in tomatoes, beans, chili powder and cumin. Cook, covered, on low until flavors are blended, 5-6 hours.
  2. Meanwhile, cook macaroni according to package directions; drain. Add to slow cooker. Stir in cheese until melted. If desired, serve with sour cream and additional cheese.

Test Kitchen tips
  • Use sharp cheddar if you prefer a more flavorful cheese.
  • Nutrition Facts

    1-1/2 cups: 447 calories, 21g fat (10g saturated fat), 96mg cholesterol, 646mg sodium, 30g carbohydrate (7g sugars, 7g fiber), 35g protein.