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When it's chilly or you just want something fast and hearty, toss together this cheesy slow-cooked chili mac. Dinner's quick to whip up, and you'll watch it disappear from the table just as fast. Creamy beans, chewy pasta, and gooey cheese all mingle in each bite—good luck getting away with only one serving.
I brought this “cheesy chili mac” over to a neighborhood get-together, and every bite vanished. Now it’s the dish my crew asks for whenever they get hungry—it’s basically become a house favorite.
Irresistible Ingredients
- Lean ground beef: Use beef that’s 90% lean or more so you get lots of flavor but not much grease—keeps the meal hearty but not heavy
- Uncooked macaroni: Elbow pasta is classic and soaks up the yummy sauce while it cooks right in your slow cooker
- Mild chili beans: Spoon in the whole can—juice included. This gives a creamy texture and ups the protein while keeping the spice mild
- Diced tomatoes with green chiles: Drain the can so things don’t get watery, then add for a little tang and gentle heat
- Chili powder: Sprinkle some in for a comforting flavor boost. If you've got a fresh jar, it'll really wake up the dish
- Garlic salt: Toss in for a pop of flavor that brightens up the cheese and beans
- Shredded cheddar cheese: Blanket the top with just-shredded cheddar (block-style melts best, so skip the bagged stuff when you can)
Simple Directions
- Sizzle the Beef:
- Heat a skillet on medium, crumble in the beef, and cook until it's totally browned. Scoop out any fat—you just want juicy, browned meat in your dish
- Boil Noodles:
- Fill a large pot with salted water. Cook the macaroni until it's just barely cooked through, then drain quick so it stays nice and firm for the slow cooker
- Blend and Build:
- Stir together your cooked beef and macaroni in the slow cooker. Then pour in the beans (don't drain those!), add tomatoes and chiles, chili powder, and garlic salt. Mix it all up until you see an even spread of colors and flavors
- Shower with Cheese:
- Cover everything with a big handful of shredded cheddar so that it melts over the whole top layer
- Slow Cook:
- Lid goes on. Cook for one hour on high or two on low—if your slow cooker has a hot spot, give it a spin halfway so the cheese melts just right and nothing dries out
- Dive In:
- Pop off the lid, check out that melty cheddar, and scoop generous servings into your favorite bowls. Chow down while it's steamy and delicious
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Everybody loves the crispy cheddar bits stuck to the sides. One time during a wild game night, my little one swiped every crunchy edge while I wasn’t looking. Now I just laugh and let everyone hunt for those extra-cheesy spots.
Easy Storage
Let everything cool first, then stash leftovers in a sealed container. Fridge life is good for about three days, and a dash of water when microwaving brings it right back if it dries out
Change Things Up
Add frozen corn or chunks of sweet bell pepper if you want extra veggies. Trying to skip the beef? Go with ground turkey or use black beans for a meat-free twist. Any small pasta works—as long as it’s cooked just enough to stay together
Serving Ideas
Scoop big spoonfuls into bowls and serve with a buttery cornbread or a crisp green salad. Sometimes I top mine with sour cream or fresh green onion. If you like it hot, a splash of hot sauce does wonders
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Homestyle Vibes
This comforting meal feels right at home at any table. It’s a Southern favorite for a reason—quick, hearty, and so easy on busy nights since your slow cooker takes care of most of the work
Common Questions
- → Can I swap cheddar for another cheese?
Definitely! Go with Monterey Jack or toss in a blend if you want to change up the cheese game.
- → Can I prep this meal in advance?
Totally. Chill it for up to two days covered, then heat it slowly before eating. Don’t be shy with extra cheese when reheating!
- → Is ground turkey or chicken okay to use?
Yep, those work fine! Just cook and drain the meat before mixing it with the rest.
- → What should I serve with it?
Try a fresh salad, steamed veggies, or grab some crusty bread to dip and crunch alongside.
- → How do I keep the noodles from getting soggy?
Cook the macaroni a bit first, then add it right at the end so it stays firm. Or mix it in just before eating if you’d rather.