Description

This Crock Pot Cheddar Chili Mac is a hearty, comforting one-pot meal combining tender elbow macaroni with savory ground beef, flavorful chili beans, diced tomatoes, and sharp cheddar cheese. Perfect for busy days, it simmers slowly to meld bold spices and rich flavors into a creamy, cheesy chili mac that satisfies the whole family.

Ingredients

Scale

Macaroni and Meat

1 cup elbow macaroni
1 lb ground beef or turkey
1 medium onion, chopped
2 cloves garlic, minced
Bell peppers (optional, diced) – about 1/2 cup

Beans, Tomatoes, and Broth

1 can (14.5 oz) diced tomatoes
1 can (15 oz) chili beans, drained and rinsed
2 cups low-sodium chicken broth

Cheese and Spices

1 cup shredded sharp cheddar cheese
2 tsp chili powder
1 tsp cumin

Instructions

Prepare Ingredients: Chop the onion, mince the garlic, and dice the bell peppers if using. Measure out all other ingredients so you have everything ready to go.
Sauté Aromatics: Heat a skillet over medium heat and sauté the chopped onions and minced garlic until they become translucent and fragrant, about 3 to 4 minutes.
Cook Ground Meat: Add the ground beef or turkey to the skillet with the onions and garlic. Cook until browned thoroughly, about 5 to 7 minutes, breaking the meat into crumbles as it cooks.
Combine in Crock Pot: Transfer the cooked meat mixture to the crock pot. Add the uncooked elbow macaroni, diced tomatoes with their juices, drained chili beans, low-sodium chicken broth, chili powder, cumin, and diced bell peppers if using. Stir everything well to combine.
Cook Slowly: Cover and cook the mixture in the crock pot on low for 4 to 6 hours, or on high for 2 to 3 hours. Stir occasionally to prevent sticking and help flavors meld.
Add Cheese Before Serving: About 15 minutes before serving, stir in the shredded sharp cheddar cheese until melted and evenly distributed. Serve hot for a creamy, cheesy chili mac.

Notes

You can substitute ground turkey for beef to reduce fat content.
Using low-sodium broth helps control salt levels; adjust seasoning at the end if needed.
Diced bell peppers add extra color and nutrition but can be omitted if preferred.
For a vegetarian version, replace the meat with plant-based protein and use vegetable broth.
Leftovers store well in the refrigerator for up to 3 days and reheat nicely.

Prep Time: 15 minutes
Cook Time: 4 to 6 hours on low or 2 to 3 hours on high
Category: Main Course
Method: Slow Cooking
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 350 kcal
Sugar: 5 g
Sodium: 420 mg
Fat: 12 g
Saturated Fat: 5 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 35 g
Fiber: 5 g
Protein: 22 g
Cholesterol: 55 mg

Keywords: chili mac, slow cooker recipes, crock pot meals, cheddar cheese recipes, ground beef dinner, easy weeknight meals, chili beans, comfort food