Slow cooker cheesy chilli mac is where bold, smoky chilli meets cheesy pasta in one irresistible dish. Perfect comfort food for feeding a crowd or keeping the family happy on cold busy weeknights, this easy one-pot wonder needs minimal prep - just set it and let your slow cooker work its magic.
The original recipe appeared in the October Better Homes and Gardens Slow Cooker magazine, which I've adapted slightly. I love chilli con carne and macaroni cheese, so this mash up really appealed.
We LOVE it - the combination of chilli con carne that's full of flavour, with grated cheese and macaroni pasta is just so delicious...I made it again a week later. This is definitely on my make again and again list!!
Tip
- Optional ingredient variations:
- Add some smoked paprika or chipotle pate for depth.
- Sweetcorn or red peppers will add colour and texture.
- BBQ chilli mac - add a splash of BBQ sauce for a smoky sweet twist.
- Mexican-inspired - add taco seasoning and garnish with jalapeños and chopped coriander.
- Top with crispy bacon bit and crushed tortilla chips before serving for a fully loaded version.
- This slow cooker old cheesy chilli mac recipe is easily halved if you're cooking for less people.
FREQUENTLY ASKED QUESTIONS
Yes - swap the beef for plant-based mince and use vegetable stock.
Yes - uncooked pasta can be added 40 minutes before serving so it absorbs the flavours but doesn't go mushy.
Elbow macaroni is classic, but spirali, penne, rigatoni, or small conchiglie shells also work well.
Add extra chilli powder, fresh chopped chillies, or a dash of hot sauce before serving.
Yes - let it cool completely then portion into airtight containers and freeze for up to 3 months. Defrost and heat thoroughly in the microwave or on the hob.
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How to make this Slow Cooker Cheesy Chilli Mac
Ingredients
- 750g beef mince
- 200g onions, chopped
- 3 cloves garlic, crushed
- 1 tbsp chilli powder (mild or hot)
- 1.5 tsp dried oregano
- 500ml beef stock (made with a stock cube or pot)
- 400g tin kidney beans or black beans, drained and rinsed
- 400g tin chopped tomatoes
- 0.5 tsp salt
- 0.5 tsp black pepper
- 300g dried macaroni pasta
- 170g grated cheddar (separated into 2 piles of 85g)
- 3 tbsp coriander, chopped, to garnish
To serve (optional):
- tortilla chips
- sour cream
- guacamole
Instructions
- In a large frying pan or skillet cook the mince, onions and garlic for 4 to 5 minutes over a medium high heat until the meat is browned. Drain off any fat and then stir in the chilli powder and oregano. Cook for 1 minute, stirring continuously.
- Transfer the meat mixture to the slow cooker. Stir in the stock, beans, tomatoes, salt and pepper. Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours. Cook the pasta according to package directions near the end of the slow cooker cooking time, and drain in a colander.
- If using low, turn to high. Stir in the cooked pasta and 85g of the cheese. Cover and cook for 30 minutes more or until heated through. Serve and garnish with the remaining cheese and chopped coriander, and some tortilla chips on the side, if you like.
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Slow Cooker Cheesy Chilli Mac
Ingredients
- 750 g (1.7 lb) beef mince
- 200 g (7.1 oz) onions chopped
- 3 cloves garlic crushed
- 1 tbsp chilli powder (mild or hot)
- 1.5 tsp dried oregano
- 500 ml (2 cups) beef stock (made with a stock cube or pot)
- 400 g (14 oz) tin kidney beans or black beans drained and rinsed
- 400 g (14 oz) tin chopped tomatoes
- 0.5 tsp salt
- 0.5 tsp black pepper
- 300 g (10.6 oz) dried macaroni pasta
- 170 g (6 oz) grated cheddar (separated into 2 piles of 85g)
- 3 tbsp coriander chopped, to garnish
To serve (optional):
- tortilla chips
- sour cream
- guacamole
Instructions
- In a large frying pan or skillet cook the mince, onions and garlic for 4 to 5 minutes over a medium high heat until the meat is browned. Drain off any fat and then stir in the chilli powder and oregano. Cook for 1 minute, stirring continuously.
- Transfer the meat mixture to the slow cooker. Stir in the stock, beans, tomatoes, salt and pepper. Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours. Cook the pasta according to package directions near the end of the slow cooker cooking time, and drain in a colander.
- If using low, turn to high. Stir in the cooked pasta and 85g of the cheese. Cover and cook for 30 minutes more or until heated through. Serve and garnish with the remaining cheese and chopped coriander, and some tortilla chips on the side, if you like.
Notes
- Optional ingredient variations:
- Add some smoked paprika or chipotle pate for depth.
- Sweetcorn or red peppers will add colour and texture.
- BBQ chilli mac - add a splash of BBQ sauce for a smoky sweet twist.
- Mexican-inspired - add taco seasoning and garnish with jalapeños and chopped coriander.
- Top with crispy bacon bit and crushed tortilla chips before serving for a fully loaded version.
- This slow cooker old cheesy chilli mac recipe is easily halved if you're cooking for less people.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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