3-Ingredient Slow Cooker Chili Mac

This easy dump-and-go slow cooker recipe is the ultimate comfort food. Ground beef, canned chili, and elbow macaroni cook together into a rich, cheesy meal that’s perfect for busy weeknights. Add shredded cheddar on top for an extra layer of deliciousness.

Ingredients

• 1 pound lean ground beef
• 2 (15 oz) cans chili with beans
• 2 cups uncooked elbow macaroni
• 2 cups beef broth or water
• 1½ cups shredded cheddar cheese (optional, for topping)
• Salt and black pepper, to taste

Instructions

1. Brown the ground beef in a skillet over medium heat, breaking it into crumbles. Drain any excess grease.
2. Add the cooked beef to the slow cooker.
3. Stir in the canned chili and beef broth.
4. Cover and cook on LOW for 2½–3 hours.
5. Stir in the uncooked elbow macaroni during the last 30–40 minutes of cooking.
6. Once the pasta is tender, sprinkle the shredded cheddar cheese over the top.
7. Cover for 5–10 minutes until the cheese melts, then serve hot.

Serving Suggestions

• Garlic bread
• Cornbread
• Green salad
• Sour cream
• Sliced jalapeños or chopped green onions

Prep Time

10 minutes

Cook Time

3 hours

Total Time

3 hours 10 minutes

Servings

6 servings