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Warm up with this slow cooker cheddar chili mac—it’s an easy fix when you want dinner to come together fast and disappear even quicker. You get soft pasta, saucy chili beans, and gooey cheddar all in one dish that everyone will want seconds of.
The first time I brought this over for our block party, it vanished—no joke. Now my family won't stop asking for the "cheesy chili mac" so it's our go-to when everyone’s hungry.
Mouthwatering Ingredients
- Shredded cheddar cheese: Throw a blanket of freshly shredded cheddar on top so it melts smooth and tangy. Block cheese melts best—skip the pre-shredded stuff if you can
- Garlic salt: Adds a nice salty, garlicky edge that perks up everything, especially all that rich cheese
- Chili powder: Toss this in for a warm, cozy flavor in every bite. If your jar’s new, you’ll really smell it bloom
- Diced tomatoes with green chiles: Bring brightness and a tiny kick, but drain to avoid a soupy pot
- Mild chili beans: Pour these in, juices and all, for a creamy, gentle heat and an extra hit of protein
- Uncooked macaroni: This classic elbow pasta soaks up loads of flavor and cooks up perfectly tender in the slow cooker
- Lean ground beef: Gives just the right hearty feel without extra grease. Go for at least 90% lean so everything’s lighter but still filling
Step-by-Step Directions
- Dig In and Enjoy:
- Take off the lid and admire that crazy good golden cheesy top. Spoon big scoops into bowls and tuck in
- Let It Cook:
- Top with the lid and cook—choose low for two hours or crank it to high if you’re in a hurry (about one hour). Got a hot-spot slow cooker? Just give the crock a turn halfway through so the cheese stays gooey and the edges won't dry out
- Cheddar Blanket:
- Dump your shredded cheddar over everything, covering the top fully for max melt
- Mix It Up:
- Add your browned beef, just-cooked pasta, chili beans (don’t drain!), those tomatoes and chiles, chili powder, plus the garlic salt all into a four-quart slow cooker. Give it a good stir so everything’s blended together—aim for lots of color and even flavor in each bite
- Macaroni Prep:
- Fill a big pot with water and salt it, then let your macaroni cook until it’s chewy in the middle. Drain fast so it stays firm—you don’t want mushy noodles!
- Brown the Beef:
- Fire up a pan to medium and toss in ground beef. Fry till it’s deep brown and no longer pink. Drain that fat—just want the tasty bits
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The best part’s always that spot where the cheddar turns crisp against the pot. Once during a rowdy game night my kid sneaked in and snagged every crunchy corner. I grin every time I serve this up now.
Handy Storage
Let leftovers cool off fully, then store in something airtight. It’ll keep for three days in the fridge and zaps back to life in the microwave—just toss in a splash of water if it’s looking dry
Swap Outs
Want more veggies? Add some frozen corn or bell pepper chunks. Skipping beef? Trade in ground turkey or go veggie with black beans. You can swap the macaroni for any small pasta—just don’t overcook so it holds up
How to Serve
Ladle cozy heaps into bowls and add a crisp salad or buttery cornbread on the side. Sometimes I toss on sour cream or fresh green onion. Want to turn up the heat? A couple shakes of hot sauce does the trick
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Homey Roots
This dish totally brings old-school American comfort to your table. It’s a pantry classic all over the South—quick, filling, and super cozy, especially since the slow cooker does all the heavy lifting on busy nights
Frequently Asked Questions
- → Can I use a different type of cheese?
Of course! Try Monterey Jack or mix a couple cheeses in if you'd like something different from cheddar.
- → Is it possible to make this dish ahead of time?
You bet. Cover and keep it cold for up to two days. Warm it up gently and toss in more cheese if you want.
- → Can I substitute ground chicken or turkey?
You can totally swap in ground chicken or turkey. Make sure to brown and drain it before tossing it in.
- → What can I serve alongside this dish?
It's tasty with a crisp green salad, some hot veggies, or a hunk of crusty bread for crunch.
- → How do I prevent the pasta from becoming mushy?
Boil your macaroni a little first, and pop it in near the end. That way, it won't get overcooked. Or, just stir it in right before you scoop it up to eat.