Go Back
There’s something magical about the aroma of a hearty dish bubbling away in the kitchen, bringing back memories of family gatherings and cozy nights in. As a food blogger, I often reflect on the meals that have left a mark on my heart, and one dish that stands out is a comforting bowl of chili mac. This dish perfectly marries two all-time favorites: chili and macaroni and cheese. The result is a robust and satisfying meal that not only warms the belly but also evokes a sense of nostalgia, reminding me of evenings spent with loved ones, sharing laughter and stories around the dinner table.

Slow Cooker Loaded Chili Mac Bake

Indulge in the comforting flavors of Chili Mac Delight, a perfect combination of hearty chili and creamy macaroni and cheese. This cozy dish brings warmth and nostalgia to any table, making it ideal for family gatherings or weeknight dinners. With simple ingredients and straightforward preparation, anyone can create this satisfying meal. Add your favorite toppings for an extra burst of flavor and enjoy a hearty dish that warms not only the belly but also the heart.
Print Recipe Pin Recipe

Ingredients
  

1 lb ground beef or turkey

1 medium onion, diced

3 cloves garlic, minced

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

1 can (6 oz) tomato paste

2 cups beef or vegetable broth

2 cups elbow macaroni

2 tsp chili powder

1 tsp cumin

1/2 tsp smoked paprika

Salt and pepper, to taste

2 cups shredded cheddar cheese

1 cup sour cream (optional, for serving)

Sliced green onions (optional, for garnish)

Fresh cilantro (optional, for garnish)

Instructions
 

Brown the Meat: In a skillet over medium heat, cook the ground beef or turkey until browned. Drain excess fat. Add the diced onions and minced garlic, cooking until the onions are translucent, about 5 minutes.

    Combine Ingredients: In the slow cooker, combine the browned meat mixture with kidney beans, black beans, diced tomatoes (with juices), tomato paste, and beef/vegetable broth. Stir in the chili powder, cumin, smoked paprika, salt, and pepper.

      Add Macaroni: Add the elbow macaroni to the slow cooker, stirring until well mixed. Ensure the pasta is submerged in the sauce.

        Slow Cook: Cover and cook on low for 4-5 hours or high for 2-3 hours, or until the macaroni is tender and the mixture is bubbling.

          Cheesy Finish: About 15 minutes before serving, sprinkle shredded cheddar cheese on top of the chili mac mixture. Cover again and let the cheese melt.

            Serve: Once the cheese is melted and bubbly, serve the chili mac bake in bowls. Top with sour cream, green onions, and cilantro if desired.

              Prep Time: 15 minutes | Total Time: 5 hours 15 minutes | Servings: 6-8