One-Pot Slow Cooker Chili Mac and Cheese Tips, FAQ & printable recipe

Tips for success

For an extra layer of flavor, consider sautéing the ground beef in a skillet before adding it to the slow cooker, though this is not strictly necessary for the recipe to work. If you choose this method, be sure to drain any excess fat before transferring the beef to the slow cooker insert.

This step adds a deeper, caramelized note to the meat, which can enhance the overall profile of the final dish. Always handle hot skillets with care and ensure your workspace is prepared for the additional step.

If you enjoy a bit of heat, you can add a pinch of crushed red pepper flakes or a dash of hot sauce during the final stages of cooking. This allows you to customize the spice level to your personal preference without altering the base recipe.

Remember that the flavors will intensify the longer they sit, so start with a small amount and taste before adding more. This simple adjustment can transform the dish and provide a nice contrast to the richness of the cheese and beef.

Variations

• Vegetable Packed: Add finely diced bell peppers, onions, or corn to the slow cooker along with the other ingredients. These vegetables will soften during the cooking process and add a nice texture and color to the finished dish.
• Cheesy Topped: During the last 15 minutes of cooking, sprinkle a generous amount of shredded cheddar cheese over the top of the chili mac. Cover the slow cooker again and allow the cheese to melt into a delicious, gooey layer.

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 1 month; thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a microwave-safe dish until piping hot, adding a splash of broth if the sauce is too thick.

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Ensure the chili mac has cooled to room temperature, but do not leave it out for more than 2 hours to maintain food safety. When you are ready to eat again, simply transfer the desired portion to a microwave-safe bowl. If the sauce has thickened too much in the fridge, add a small splash of water or broth before reheating to restore the creamy texture.

This dish is excellent for making ahead, as the flavors often meld better after resting. You can prepare the base ingredients and store them in the refrigerator, but it is best to assemble and cook the dish fresh to maintain the ideal texture of the macaroni.

If you must cook it ahead of time, reheat it gently on the stovetop or in the microwave, adding a little liquid if needed to ensure the pasta does not dry out during the reheating process.

Serving ideas

Serve this chili mac and cheese hot, straight from the slow cooker, for the best experience. It is a substantial meal on its own, but it pairs beautifully with a simple side salad or some crusty bread to soak up the flavorful sauce. The warmth of the dish makes it particularly comforting on cooler days or during family gatherings where you want a reliable meal that is easy to manage and serve to a group of people.

Consider setting out a few optional toppings such as diced green onions, sour cream, or extra shredded cheese to allow guests to customize their bowls. These additions provide a fresh contrast to the rich, savory flavors of the chili mac.

Serve in deep bowls to help retain the heat, and ensure that everyone has a large spoon to enjoy the thick, hearty sauce. This simple presentation makes for an inviting and satisfying dinner that is sure to be enjoyed by all.

Frequently asked questions

Recipe card

One-Pot Slow Cooker Chili Mac and Cheese

Prep 10 minCook 4 hRest 5 minTotal 4 h 15 minServes 6

Ingredients

• 1 lb ground beef
• 1 lb uncooked macaroni
• 1 packet chili seasoning
• 4 cups beef broth

Instructions

1. Place the raw ground beef into the slow cooker, crumbling it into small pieces with your hands. Scatter the uncooked macaroni evenly over the beef, then sprinkle the chili seasoning packet over the top. Finally, pour the beef broth over all the ingredients.
2. Cover the slow cooker with the lid and cook on low for 4 hours or on high for 2 hours. Stir the mixture occasionally if possible to prevent the pasta from sticking to the bottom of the insert.
3. Check that the ground beef is fully cooked to an internal temperature of 160°F (71°C). Once finished, stir the chili mac thoroughly to combine all the ingredients and ensure the sauce is creamy and consistent before serving.

Contains: gluten, milk

Estimated nutrition per serving

Calories

480

Protein

28 g

Carbohydrates

55 g

Fat

16 g

Fiber

3 g

Sugar

2 g

Sodium

850 mg

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