One-Pot Crockpot Cheesy Texas Chili Mac Tips, FAQ & printable recipe

Tips for success

If you find the sauce is becoming too thick while the pasta cooks, add a small amount of warm beef broth or water, one tablespoon at a time, until the desired consistency is achieved.

This helps keep the sauce silky and prevents the pasta from sticking to the bottom of the slow cooker during the final stage of the cooking process.

For a more rustic presentation, serve the chili mac directly from the slow cooker at the table. This keeps the dish hot throughout the meal and allows guests to customize their bowls with extra jalapeños, sour cream, or crushed Fritos.

Providing a variety of toppings allows everyone to balance the richness of the cheese with fresh, crunchy, or tangy elements.

Variations

• Spicy Buffalo Version: Stir in a quarter cup of hot buffalo sauce along with the cream cheese. Top with crumbled blue cheese and diced celery for a tangy, spicy twist on the classic chili mac.
• Vegetarian Option: Substitute the ground beef with an equal amount of crumbled firm tofu or plant-based meat alternative. Use vegetable broth instead of beef broth to maintain the flavor profile.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days.

Freezer

Freeze in a freezer-safe container for up to 2 months.

Reheat

Reheat gently in a saucepan over low heat, adding a splash of broth or water to loosen the sauce.

Transfer any leftovers into an airtight container. Allow the dish to cool at room temperature for no more than two hours before placing it into the refrigerator.

This ensures food safety and prevents bacterial growth. Store in the refrigerator for up to three days. The pasta may absorb some of the liquid over time, so you might need to add a splash of broth when reheating.

You can prepare the chili base up to a day in advance and store it in the refrigerator. When you are ready to serve, heat the base in the slow cooker until it is bubbling, then proceed with the final step of adding the pasta and cheese. This makes the cooking process on the day of serving much faster and more convenient.

Serving ideas

Serve this chili mac in deep bowls to hold the hearty, saucy mixture. Top each portion with a dollop of cool sour cream to cut through the richness of the cheddar and cream cheese. Sprinkle with fresh jalapeño coins for a vibrant pop of color and a bit of extra heat that balances the savory depth of the beef and tomato base.

Add a handful of crushed Fritos over the top just before serving to provide a satisfying, salty crunch that contrasts with the soft pasta. This combination of textures is what makes this dish so enjoyable.

Serve immediately while the cheese is still molten and gooey for the best dining experience, ensuring each bowl is packed with all the delicious components.

Frequently asked questions

Recipe card

One-Pot Crockpot Cheesy Texas Chili Mac

Prep 10 minCook 3 h 30 minTotal 3 h 40 minServes 6

Ingredients

• 1.5 lb ground chuck, browned
• 15 oz red kidney beans, drained
• 28 oz fire-roasted crushed tomatoes
• 2 tbsp chili powder
• 1 jalapeño, diced
• 3 cups beef broth
• 16 oz elbow macaroni, uncooked
• 4 oz cream cheese
• 2.5 cups sharp cheddar cheese, shredded
• sour cream, jalapeño coins, Fritos, for serving

Instructions

1. Place the browned ground chuck into the slow cooker. Add the kidney beans, fire-roasted crushed tomatoes, chili powder, diced jalapeño, and beef broth into the pot. Stir well to combine all ingredients thoroughly, ensuring the spices are evenly distributed throughout the mixture for a consistent flavor in every single bite.
2. Cover the slow cooker with its lid and set it to cook on the low setting for 3.5 hours. This slow simmering process allows the flavors of the tomatoes, beef, and chili spices to meld together perfectly, creating a rich and hearty base for the pasta. Ensure the ground meat reaches an internal temperature of 160°F (71°C). Do not lift the lid during this time.
3. Once the chili has simmered, remove the lid and stir in the uncooked elbow macaroni, cream cheese, and shredded sharp cheddar. Continue to stir until the cheese has completely melted and the macaroni is cooked through, resulting in a thick, gooey, and creamy consistency that coats the pasta perfectly. Garnish with sour cream, jalapeño coins, and Fritos before serving.

Contains: gluten, milk

Estimated nutrition per serving

Calories

650

Protein

32 g

Carbohydrates

55 g

Fat

34 g

Fiber

4 g

Sugar

6 g

Sodium

950 mg

Automatic estimate from the ingredient list, not laboratory-verified.