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There’s something undeniably comforting about a hearty bowl of chili mac, especially when it’s made in a slow cooker. This dish combines the bold flavors of chili with the creamy, satisfying goodness of macaroni and cheese, creating a meal that’s perfect for busy weeknights. Whether you’re feeding a hungry family or meal-prepping for your week ahead, this slow cooker chili mac is a game changer.

Slow Cooker Chili Mac: Weeknight Hearty Bowlful

Indulge in the comforting goodness of Slow Cooker Chili Mac, the perfect weeknight dish that brings together zesty chili flavors and creamy macaroni and cheese. With just a few simple ingredients, you can create a hearty meal that cooks low and slow, allowing flavors to meld beautifully. Customize with your choice of proteins, beans, and spices for a personalized touch. This recipe is a breeze to prepare, making it ideal for busy evenings or family gatherings. Enjoy a bowl of warmth that everyone will love!
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Ingredients
  

1 lb ground beef (or turkey for a lighter option)

1 medium onion, diced

3 cloves garlic, minced

1 bell pepper, diced (any color)

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 green chilies

2 cups beef broth (or vegetable broth)

1 tbsp chili powder

1 tsp cumin

1 tsp smoked paprika

1/2 tsp salt

1/2 tsp black pepper

2 cups macaroni pasta

1 cup shredded cheddar cheese (plus extra for serving)

Fresh cilantro or parsley, for garnish (optional)

Instructions
 

In a skillet over medium heat, brown the ground beef (or turkey) until fully cooked. Drain any excess fat and transfer the meat to the slow cooker.

    Add the diced onion, minced garlic, and bell pepper to the slow cooker with the meat. Stir to combine.

      Pour in the kidney beans, black beans, diced tomatoes with green chilies, and beef broth. Mix everything together well.

        Sprinkle in the chili powder, cumin, smoked paprika, salt, and black pepper. Stir to evenly distribute the spices throughout the mixture.

          Set the slow cooker to low heat and cook for 6 hours, allowing the flavors to meld together.

            About 30 minutes before serving, stir in the macaroni pasta. If the chili is too thick, add a bit more broth or water to achieve your desired consistency.

              Once the pasta is cooked and tender, sprinkle the shredded cheddar cheese over the chili mac. Mix well until the cheese is melted and fully incorporated.

                Serve hot, garnishing with fresh cilantro or parsley if desired, and sprinkle additional cheese on top for an extra cheesy finish.

                  Prep Time: 15 min | Total Time: 6 hr 30 min | Servings: 6