There’s something about the slow simmer of chili mingling with tender pasta that feels like a warm hug on a chilly evening. This chili mac in the slow cooker recipe brings together the heartiness of ground beef and beans with the comforting softness of macaroni, all steeped in a mildly smoky chili sauce. You can almost smell it bubbling away hours before dinner, a subtle mix of spices and simmered tomatoes that fills the kitchen with an inviting aroma.

One particular evening, I set this going before running errands, a bit distracted checking my phone while the slow cooker did its magic. By the time I returned, the whole house smelled like something special was waiting. I stirred in the pasta, realizing I’d forgotten to set a timer for the final 30 minutes, so I left it just a little longer than planned. The pasta was perfectly tender, if slightly softer than usual, but that didn’t stop the cheesy finish from making the whole pot irresistible. Sitting down with a bowl in hand felt like the best reward after a busy day, with every bite cozy and satisfying.

Hands-off cooking means you can prep and forget while life happens around you.
Combines familiar chili flavors with pasta for a comforting texture that feels like home.
It’s simple — and that’s kind of the point. No fancy ingredients or fuss.
Feeds a crowd or leaves plenty of leftovers for easy next-day lunches.

If you’re feeling unsure about how the pasta holds up in the slow cooker, don’t sweat it. It’s a forgiving recipe, and a little extra stirring or resting time with the cheese on top only makes it better.

Slow Cooker Chili Mac

Print Recipe

A hearty and comforting slow cooker chili mac combining ground beef, beans, tomatoes, and macaroni pasta in a flavorful chili sauce. Perfect for an easy, hands-off dinner.

Prep Time: 15 minutes
Cook Time: 4 hours 30 minutes
Total Time: 4 hours 45 minutes
Yield: 6

Ingredients

Scale

1 pound ground beef
1 medium yellow onion, diced
3 cloves garlic, minced
1 (15-ounce) can kidney beans, drained and rinsed
1 (15-ounce) can black beans, drained and rinsed
1 (14.5-ounce) can diced tomatoes, undrained
1 (8-ounce) can tomato sauce
1 cup beef broth
2 tablespoons chili powder
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups elbow macaroni, uncooked
1 cup shredded sharp cheddar cheese

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Instructions

In a large skillet over medium heat, cook the ground beef until browned, breaking it up with a spoon as it cooks, about 5-7 minutes.
Add the diced onion and minced garlic to the skillet with the beef and cook until the onion is softened, about 3-4 minutes.
Transfer the cooked beef, onion, and garlic mixture to the slow cooker.
Add the kidney beans, black beans, diced tomatoes with their juice, tomato sauce, beef broth, chili powder, ground cumin, smoked paprika, salt, and black pepper to the slow cooker. Stir to combine.
Cover and cook on low for 4 hours.
After 4 hours, stir in the uncooked elbow macaroni. Cover and cook on high for an additional 30 minutes, or until the pasta is tender.
Stir the chili mac, then sprinkle the shredded cheddar cheese over the top. Cover and let it sit for 5 minutes to melt the cheese before serving.

Using just a basic slow cooker works perfectly here — no special equipment needed. This chili mac pairs wonderfully with a fresh green salad or some crusty bread to soak up every last drop. If you want to switch things up, you could try swapping ground turkey for beef or doubling the beans for a meatless twist I haven’t fully tested but sounds promising. Adding a splash of hot sauce at the end brings a nice kick if you like it spicy, though I usually keep it mild enough for everyone at the table.

FAQ

Can I make this ahead of time? Absolutely. Just keep leftovers refrigerated and reheat gently on the stove or microwave. The pasta might absorb more liquid, so you can thin it out with a splash of broth when reheating.

Is it okay to freeze chili mac? I don’t recommend freezing this one because pasta texture can get mushy after thawing, but the chili base alone freezes well if you want to prepare in stages.

What if I don’t have a slow cooker? You could try simmering on the stovetop with more frequent stirring, but the slow cooker really helps develop the flavors with minimal effort.

Ready to give this slow cooker chili mac a try? Let it work its magic while you take a breather, then enjoy the cozy, cheesy goodness waiting at the end. Save it, print it, or just dive in — this one’s made for easy, satisfying dinners.