Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Slow Cooker Chili Mac with Cheddar and Kidney Beans Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 82 reviews
  • Author: admin
  • Prep Time: 10 minutes
  • Cook Time: 4 hours (high) or 6 hours (low)
  • Total Time: 4 hours 10 minutes (high) or 6 hours 10 minutes (low)
  • Yield: 6 servings
  • Category: Main Dish
  • Method: Slow Cooking
  • Cuisine: American

Description

This Slow Cooker Chili Mac combines hearty ground beef, flavorful chili spices, kidney beans, and elbow macaroni into a comforting one-pot meal. Perfect for busy days, this recipe uses the slow cooker to meld rich tomato and cheese flavors while the pasta cooks right in the sauce, topped with melted sharp cheddar and a sprinkle of fresh parsley for a satisfying finish.

Ingredients

Scale

Meat & Vegetables

  • 1 lb. lean ground beef
  • 1/2 cup chopped sweet baby peppers

Canned Goods

  • 1 (29 oz) can tomato sauce
  • 1 (10 oz) can Rotel tomatoes (diced tomatoes and green chilies)
  • 2 (15 oz) cans red kidney beans, drained

Seasonings & Liquids

  • 1 (1 oz) envelope chili seasoning
  • 1 (1 oz) envelope ranch seasoning
  • 2 cups water

Pasta & Cheese

  • 3 cups elbow macaroni
  • 16 oz. sharp cheddar cheese, shredded

Garnish

  • Parsley, for topping

Instructions

  1. Brown the Beef and Peppers: In a medium skillet over medium-high heat, brown the lean ground beef along with the chopped sweet baby peppers until the beef is fully cooked and the peppers are softened.
  2. Drain Excess Grease: Carefully drain off any grease from the browned beef and peppers to reduce fat content in the slow cooker dish.
  3. Add Ingredients to Slow Cooker: Transfer the browned beef and peppers into the slow cooker. Add the tomato sauce, Rotel tomatoes, drained kidney beans, chili seasoning, ranch seasoning, and water. Stir to combine well.
  4. Slow Cook the Chili Mac: Cover and cook on low for 6 hours or on high for 4 hours, allowing the flavors to meld and develop.
  5. Add Macaroni: About 45 minutes before serving, stir in the elbow macaroni directly into the slow cooker so it cooks in the chili mixture.
  6. Stir in Cheese: When the pasta is tender and cooked through, add half of the shredded sharp cheddar cheese and stir thoroughly to combine and melt into the chili mac.
  7. Melt Remaining Cheese: Sprinkle the remaining shredded cheese evenly on top of the chili mac. Cover with the slow cooker lid and let it sit until the cheese melts, creating a cheesy topping.
  8. Garnish: Sprinkle fresh parsley over the top for a pop of color and fresh flavor.
  9. Serve: Spoon the cheesy chili mac into bowls and enjoy hot.

Notes

  • To enhance flavor, you can brown the beef with diced onions and garlic before adding to the slow cooker.
  • If you prefer a thicker chili mac, reduce the water slightly or cook uncovered for the last 30 minutes.
  • For a spicier kick, add extra diced jalapeños or hot sauce to taste.
  • This recipe can be easily doubled for larger groups by using a bigger slow cooker.
  • Leftovers store well in the refrigerator for up to 4 days and reheat nicely on the stovetop or microwave.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://everydaykitchenmeals.com/slow-cooker-chili-mac-with-cheddar-and-kidney-beans-recipe/