Slow Cooker Chili Mac and Cheese

Comfort food gets a delicious upgrade with this Slow Cooker Chili Mac and Cheese! Imagine creamy, cheesy mac and cheese mingling with hearty, flavorful chili – all cooked to perfection in your slow cooker. This is a set-it-and-forget-it meal that’s perfect for busy weeknights, potlucks, or game day gatherings. Prepare for rave reviews as this crowd-pleaser disappears quickly!

Why Slow Cooker Chili Mac and Cheese is a Winner

This recipe hits all the right notes:

• Effortless: Dump, stir, and let the slow cooker do its magic. Minimal prep time means more time for you.
• Flavorful: The combination of chili spices, creamy cheese sauce, and tender pasta is simply irresistible.
• Customizable: Easily adapt the recipe to your preferences by adjusting the spices, cheese, or adding extra toppings.
• Crowd-Pleasing: A guaranteed hit with both kids and adults.
• Perfect for Meal Prep: Make a big batch and enjoy leftovers throughout the week.

Crafting the Perfect Chili Mac: Ingredients and Preparation

The key to amazing Slow Cooker Chili Mac and Cheese lies in using high-quality ingredients and following a few simple steps.

Gathering Your Ingredients

Here’s what you’ll need to create this masterpiece:

• Pasta: 1 pound elbow macaroni, uncooked. Don’t rinse the pasta after cooking – the starch helps thicken the sauce.
• Ground Beef: 1 pound, browned and drained. You can also use ground turkey or chicken for a leaner option.
• Beans: 1 (15-ounce) can kidney beans, drained and rinsed. 1 (15-ounce) can pinto beans, drained and rinsed. Feel free to use your favorite bean combination!
• Diced Tomatoes: 1 (14.5-ounce) can, undrained.
• Tomato Sauce: 1 (8-ounce) can.
• Chili Seasoning: 2 tablespoons, or more to taste. Use a store-bought blend or make your own.
• Onion: 1 medium, chopped.
• Garlic: 2 cloves, minced.
• Beef Broth: 1 cup.
• Milk: 1 cup.
• Cream Cheese: 4 ounces, softened. This adds creaminess and richness.
• Cheddar Cheese: 2 cups, shredded. Sharp or medium cheddar works best.
• Monterey Jack Cheese: 1 cup, shredded (optional, but highly recommended).
• Salt and Pepper: To taste.
• Optional Toppings: Sour cream, green onions, shredded cheese, hot sauce.

Step-by-Step Instructions

1. Brown the Ground Beef: In a large skillet, brown the ground beef over medium-high heat. Drain off any excess grease. Add the chopped onion and minced garlic and cook until softened, about 5 minutes.

2. Combine Ingredients in the Slow Cooker: Transfer the browned beef mixture to your slow cooker. Add the kidney beans, pinto beans, diced tomatoes, tomato sauce, chili seasoning, and beef broth. Stir to combine.

3. Cook on Low: Cover and cook on low for 3-4 hours, or on high for 1.5-2 hours.

4. Add Pasta and Cook: Stir in the uncooked elbow macaroni. Cover and cook for an additional 30-45 minutes, or until the pasta is tender. Be sure to stir occasionally to prevent sticking.

5. Stir in Dairy and Cheese: Stir in the milk and softened cream cheese until smooth and well combined. Add the cheddar cheese and Monterey Jack cheese (if using), reserving about 1/2 cup of cheese for topping. Stir until the cheese is melted and the sauce is creamy.

6. Serve and Enjoy: Sprinkle the remaining cheese over the top. Serve hot, garnished with your favorite toppings.

Tips and Tricks for Slow Cooker Success

Mastering Slow Cooker Chili Mac and Cheese is easy with these helpful hints:

• Don’t Overcook the Pasta: Keep a close eye on the pasta during the last 30-45 minutes of cooking. Overcooked pasta will become mushy.
• Adjust the Spice Level: Add more or less chili seasoning to suit your taste preferences. For extra heat, add a pinch of cayenne pepper or a dash of hot sauce.
• Use Quality Cheese: The better the cheese, the better the flavor. Opt for freshly grated cheese instead of pre-shredded for optimal melting.
• Soften the Cream Cheese: Softened cream cheese will incorporate more smoothly into the sauce.
• Keep Warm: If serving at a potluck or gathering, keep the chili mac and cheese warm in the slow cooker on the “warm” setting.
• Add-Ins: Incorporate chopped bell peppers, corn, or jalapeños to further customize your slow cooker dish.

Variations to Spice Things Up

One of the best things about this recipe is its versatility. Get creative with these variations:

• Spicy Chili Mac: Add diced jalapeños, cayenne pepper, or hot sauce to the chili mixture.
• Vegetarian Chili Mac: Omit the ground beef and add extra beans or vegetables like corn, zucchini, and bell peppers.
• White Chicken Chili Mac: Substitute ground chicken for ground beef and use white beans instead of kidney and pinto beans. Add a can of green chilies for extra flavor.
• Bacon Chili Mac: Cook crumbled bacon and add it to the slow cooker along with the other ingredients. Sprinkle extra bacon on top before serving.
• Smoked Sausage Chili Mac: Use smoked sausage instead of ground beef for a smoky, savory twist.

Serving Suggestions and Complementary Dishes

Slow Cooker Chili Mac and Cheese is a complete meal on its own, but it also pairs well with a variety of side dishes:

• Cornbread: A classic pairing!
• Side Salad: A fresh green salad with a vinaigrette dressing provides a nice contrast to the richness of the chili mac.
• Coleslaw: A creamy coleslaw adds a cool and crunchy element.
• Garlic Bread: Perfect for soaking up the delicious sauce.
• Steamed Vegetables: A simple side of steamed broccoli or green beans adds a healthy touch.

Frequently Asked Questions

• Can I make this ahead of time?

Yes, you can prepare the chili portion ahead of time and store it in the refrigerator for up to 2 days. Add the pasta and cheese when you're ready to cook it in the slow cooker.

• Can I freeze Slow Cooker Chili Mac and Cheese?

While it's best enjoyed fresh, you can freeze leftovers. Be aware that the pasta may become slightly softer after freezing and thawing. Store in an airtight container for up to 2 months.

• Can I use different types of pasta?

Yes, feel free to experiment with other short pasta shapes like shells, rotini, or penne.

• What if my chili mac is too thick?

Stir in a little extra milk or beef broth until you reach your desired consistency.

• What if my chili mac is too thin?

Mix a tablespoon of cornstarch with two tablespoons of cold water and stir it into the chili mac during the last 30 minutes of cooking. This will help thicken the sauce.

• Can I add other vegetables?

Definitely! Bell peppers, corn, zucchini, and diced tomatoes are all great additions. Add them along with the beans.

• Can I make this in an Instant Pot?

Yes, you can adapt this recipe for the Instant Pot. Brown the beef as directed, then add all ingredients except the cheese and milk. Cook on high pressure for 5 minutes, followed by a 5-minute natural pressure release. Stir in the cheese and milk until melted and smooth.

• How long does it take to cook on low vs high?

Cook on low for 3-4 hours, or on high for 1.5-2 hours.

• Can I use pre-cooked pasta?

I wouldn't recommend it. Pre-cooked pasta will become mushy when heated for a long period.

• Can I use a different type of bean?

Yes, feel free to use whatever your favorite type of beans are.

• Is it OK to leave it on warm for an extended time

You can leave it on warm for up to two hours. Any longer, and the pasta might become mushy.