Slow-Cooker Chili Mac ‘n Cheese

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  • 3 tbsp. extra-virgin olive oil
  • 1 large onion, diced
  • 1 red bell pepper, diced
  • 4 garlic cloves, minced
  • 2 tsp. chili powder
  • 1 tbsp. ground cumin
  • 1 tbsp. cayenne
  • 2 lb. lean ground beef
  • 2 28-oz. cans crushed tomatoes
  • 15 oz. kidney beans, drained and rinsed
  • 1/2 lb. small pasta, such as macaroni or fusilli
  • 2 c. shredded Cheddar
  • 2 c. shredded Monterey Jack cheese
  • Scallions, jalapeƱo, avocado, cilantro, and sour cream, for garnish


  1. Heat olive oil in a large skillet over medium heat. Add onion, bell pepper, and garlic and cook until softened. Add chili, cumin, and cayenne until fragrant, 1 minute. Add ground beef and cook until browned.
  2. Transfer beef mixture to slow cooker along with tomatoes and kidney beans and season generously with salt and pepper. Cover and cook on low, 6 hours.
  3. When ready to serve, bring a large pot of salted water to a boil. Cook pasta according to package directions. Drain and set aside.
  4. Add pasta and cheese to slow cooker and stir until melted. Serve with scallions, jalapeƱos, avocado, cilantro, sour cream and cheese.

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