Go Back

Crockpot Chili Mac And Cheese Recipe

This comforting and hearty dish combines the flavors of chili and creamy mac and cheese, all made effortlessly in a slow cooker. It's perfect for family dinners or meal prep for the week.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Course Main Course
Cuisine American
Servings 4 People
Calories 450 kcal

Equipment

  • 1 Crockpot
  • 1 Large mixing bowl
  • 1 Measuring cups
  • 1 Measuring spoons
  • 1 Spoon for stirring

Ingredients
  

  • 2 cups elbow macaroni uncooked
  • 1 pound ground beef or ground turkey
  • 1 can (15 oz) kidney beans drained and rinsed
  • 1 can (15 oz) black beans drained and rinsed
  • 1 can (14.5 oz) diced tomatoes with juices
  • 1 can (10 oz) chili with beans
  • 1 cup beef broth
  • 1 cup shredded cheddar cheese
  • 1 cup shredded mozzarella cheese
  • 1 packet (1 oz) chili seasoning mix
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt to taste
  • ½ teaspoon black pepper to taste

Instructions
 

  • In a large mixing bowl, combine the ground beef, garlic powder, onion powder, salt, and pepper. Mix until well incorporated.
  • In your crockpot, add the ground beef mixture and cook on high for about 30 minutes, or until browned. If your crockpot doesn't allow for browning, you can brown the meat in a skillet and then transfer it to the crockpot.
  • Once the meat is browned, add the elbow macaroni, kidney beans, black beans, diced tomatoes, chili with beans, beef broth, and chili seasoning mix to the crockpot. Stir well to combine all ingredients.
  • Cover the crockpot and cook on low for 4 hours, stirring occasionally if possible.
  • In the last 15 minutes of cooking, add the shredded cheddar and mozzarella cheese to the mixture. Stir until the cheese is melted and well combined.
  • Serve hot, and top with green onions or other toppings as desired.
  • Feel free to adjust the level of spice by choosing a spicier chili or adding hot sauce.
  • This dish can be made vegetarian by omitting the ground beef and using vegetable broth.
  • Leftovers can be stored in the refrigerator for up to 3 days and are great for reheating.

Notes

Feel free to adjust the level of spice by choosing a spicier chili or adding hot sauce.
This dish can be made vegetarian by omitting the ground beef and using vegetable broth.
Leftovers can be stored in the refrigerator for up to 3 days and are great for reheating.