Crock Pot Cheddar Chili Mac combines browned beef, tender elbow macaroni, mild chili beans, tomatoes with green chilies, and a melted cheddar lid in one 4-quart slow cooker. It is a compact comfort-food dinner with the heartiness of chili and the familiar texture of macaroni and cheese.
The recipe yields exactly 5 servings. Its card lists 12 minutes of preparation, 60 minutes of cooking, and 72 minutes total, while the method gives two appliance settings: 2 hours on low or 1–1½ hours on high. Slow cookers vary, so the stated settings and the behavior of your own appliance both matter.
Crock Pot Cheddar Chili Mac Ingredients
Gather 1 pound lean ground beef, already browned and drained; 1 cup uncooked macaroni, cooked only until al dente; one 15-ounce can mild chili beans, left undrained; and one 10.5-ounce can diced tomatoes with green chilies, drained.
The seasoning and topping are exactly 1½ teaspoons chili powder, 1 teaspoon garlic salt, and 1 cup shredded cheddar cheese. The different draining instructions are intentional: keep the flavorful chili-bean liquid, but drain the tomatoes so the final mixture does not become watery.
If you enjoy this recipe, you may also like Chicken Gnocchi Alfredo Bake.
How to Make Crock Pot Cheddar Chili Mac
- Brown 1 pound lean ground beef completely in a skillet, then drain away the grease.
- Cook the 1 cup macaroni until al dente and drain it.
- In a 4-quart slow cooker, mix beef, macaroni, undrained chili beans, drained tomatoes, chili powder, and garlic salt.
- Sprinkle 1 cup shredded cheddar evenly over the top without stirring it in.
- Cover and cook on low for 2 hours or on high for 1–1½ hours.
- If the slow cooker heats unevenly, turn the insert halfway through.
- When everything is hot and the cheese is melted, divide into 5 servings.
For food-safety guidance while cooking, use the USDA safe minimum temperature chart.
Brown and Drain the Beef First
Cook the Macaroni Only to Al Dente
Handle the Two Cans Differently
Combine Everything except Cheddar
Keep the Cheddar on Top
Choose Low or High Heat
Judge Doneness by Heat and Melt
Rest Briefly and Serve Five
Cool and Reheat Leftovers Safely
Conclusion
Brown and drain 1 pound lean beef, and cook 1 cup uncooked macaroni only to al dente. Mix both in a 4-quart slow cooker with one undrained 15-ounce can mild chili beans, one drained 10.5-ounce can tomatoes with green chilies, 1½ teaspoons chili powder, and 1 teaspoon garlic salt. Top without stirring with 1 cup cheddar. Cover and cook 2 hours on low or 1–1½ hours on high, rotating the insert halfway if needed. Serve 5.
Frequently Asked Questions
- → Should the ground beef be cooked before slow cooking?
Yes. Brown the full pound completely and drain its grease before combining it with the other ingredients.
- → Do I drain the chili beans and tomatoes?
Leave the 15-ounce can of chili beans undrained, but drain the 10.5-ounce can of diced tomatoes with green chilies.
- → How long does Crock Pot Cheddar Chili Mac cook?
Cook it covered for 2 hours on low or 1–1½ hours on high. The published card's 60-minute cook time reflects the earliest high setting.
- → How many servings does the recipe yield?
The complete batch yields exactly 5 servings.