Crockpot Cheesy Chili Macaroni Soup – This hearty dinner combines cheesy chili and macaroni soup right in your slow cooker! The best chili-mac you’ll ever have loaded with beef, beans, cheese, and macaroni!
What do you do when you have one child request macaroni for dinner, and the other child request chili? Make both, that’s what! Turn it into an easy crockpot recipe that has some good mac and cheese taste, but also all of those warming and hearty chili flavors we all love so much.
I have to tell you, this chili macaroni soup really hits the spot! We have had some ridiculous cold weather and ice and snow. There’s nothing better than this kind of comfort food at the end of a cold day.
I’m also going to tell you that if you grew up eating just plain old tomato based macaroni soup or American style goulash soup like I did, you’ll find that this soup completely knocks the old version right out of the water!
A classic is always good, it’s even better when we jazz it up a notch or two! This is how the easy recipes around here come to life. Simple requests, everyday ingredients, and a bit of creativity to keep dinner interesting.
Crockpot Cheesy Chili Macaroni Soup:
I love this recipe for it’s simplicity. Of course, it’s not entirely a crockpot recipe because you will need to boil your macaroni noodles and add them along with the cheese before serving.
I’ve never had the best luck cooking pasta in my slow cooker, to be super honest. If you aren’t careful, the noodles just end up turning mushy, and nobody wants that.
So, this is a really basic chili recipe with ground beef, tomato sauce, canned diced tomatoes, chili beans, beef broth, and lots of good seasonings. As far as the diced tomatoes, if your family doesn’t go for that sort of thing, feel free to swap them out with another can of tomato sauce.
As far as seasonings, I give my recommendations in the recipe card. However, please feel free to season to your taste. If you really like things spicy, give your chili a few extra drops of hot sauce!
Let’s talk macaroni really quick! I use regular elbows, you can use what you have on hand. Cook them only to al dente as they will continue to cook a tad in the hot chili when you add them into your slow cooker.
As far as cheese, the sky is the limit. I tend to stick with some good sharp cheddar because I like that prominent flavor. Monterrey Jack is super tasty in here as well!
Freshly shredded cheese will taste best and be less likely to clump. But, pre-shredded is just fine if that’s what you have on hand!
Make sure to follow along with us on Facebook! We always share the tastiest recipes!
Crockpot Cheesy Chili Macaroni Soup
- 1 Pound Lean Ground Beef
- 1 Large Onion, Diced
- 1 15 Ounce Can Tomato Sauce
- 1 15 Ounce Can Diced Tomatoes
- 3 15 Ounce Cans Chili Beans
- 3 Cups Beef Broth
- 1 Tablespoon Chili Powder
- 2 Teaspoons Garlic Powder
- 1 Teaspoon Cumin
- 1/2 Teaspoon Salt
- 1 Teaspoon Hot Pepper Sauce, Optional
- 2 Cups Macaroni, Cooked
- 1 1/2 Cups Shredded Cheddar Cheese
- Brown the ground beef in a large skillet over medium high heat along with the diced onion until no longer pink. Drain grease if neccessary.
- Add the beef mixture to the bottom of your slow cooker along with the tomato sauce, diced tomatoes, chili beans, beef broth, and seasonings.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- Before serving, add the shredded cheese and cooked macaroni and stir well to combine.
- Taste the soup and season to taste if necessary.