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–+ servings
close up view of macaroni with meat beans and cheese.
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4 from 1 vote

Slow Cooker Beef and Macaroni

Ready in under 3 hours, this is a picky eater-approved crockpot dinner for busy days.
Prep Time20 minutes
Cook Time2 hours
Total Time2 hours 20 minutes
Course: Main Course
Cuisine: American
Keyword: Slow Cooker, slow cooker chili mac, slow cooker ground beef recipes
Servings: 8 servings
Calories: 192kcal
Author: Katie

Equipment

  • 1 slow cooker, 6 quart or larger

Ingredients

  • 1 pound 90% lean ground beef
  • 1 tablespoon chili powder
  • 1½ teaspoon cumin
  • 1½ teaspoon dried oregano
  • 1½ teaspoon smoked paprika
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 cup yellow onion (diced)
  • 1 cup green bell pepper (diced)
  • 8 cloves garlic (minced)
  • 28 ounces crushed tomatoes (1 large can)
  • 15 ounces red kidney beans (rinsed and drained)
  • 1½ cups beef broth
  • 2 cups uncooked elbow macaroni

Instructions

  • Cook the meat and spices. Heat a large skillet over medium-high heat. Then, add the ground beef, chili powder, cumin, oregano, smoked paprika, salt, and pepper. Cook for 8-10 minutes, breaking up the meat with a spoon, until the beef is browned and no longer pink.
    skillet with cooked meat, peppers, and onions
  • Cook the vegetables. Add the diced yellow onion, green bell pepper, and minced garlic to the skillet with the beef. Cook for 5 minutes, stirring occasionally, until the vegetables are softened.
  • Transfer to slow cooker. Transfer the cooked beef and vegetable mixture to a 6-quart slow cooker. Then, add the uncooked elbow macaroni, crushed tomatoes, rinsed and drained red kidney beans, and beef broth. Stir to combine all ingredients evenly.
    slow cooker before and after cooking.
  • Cook. Cover the slow cooker with the lid and cook on low for 2-3 hours or high for 1 hour. If cooking on high, check occasionally to make sure the pasta remains submerged in the liquid. Add more beef broth if necessary to keep the pasta covered.
  • Add the cheese. In the last 15 minutes of cooking, sprinkle shredded cheddar cheese (or your preferred cheese) evenly over the top of the macaroni mixture. Replace the lid and allow the cheese to melt completely.
    finished chili macaroni in slow cooker.
  • Serve. Once the cheese is melted and the pasta is tender, stir the mixture. Serve hot, optionally topped with sour cream, diced tomatoes, and sliced avocado for added flavor and texture.

Notes

Make sure the pasta is fully covered by liquid in the slow cooker to soften it. Add more beef broth if needed.
The macaroni will be very soft in this recipe. Add it in the last 30-40 minutes of cooking to make it more firm.
Freshly minced garlic gives the dish a more lively flavor than pre-minced or powdered garlic. It’s a small detail that makes a big difference.
Feel free to mix up the cheese! While cheddar is traditional, a blend of cheddar and mozzarella or a sprinkle of Parmesan on top can add a nice twist.
For extra flavor, consider adding a splash of Worcestershire sauce or a pinch of red pepper flakes when cooking the beef. These small additions can enhance the overall taste.
Before serving, taste the dish and adjust the seasoning if needed. A little extra salt, pepper, or a squeeze of lemon juice can make the flavors stand out.
We like to garnish plates with sour cream, diced tomato, and sliced avocado.

Nutrition

Calories: 192kcal | Carbohydrates: 17g | Protein: 17g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 37mg | Sodium: 465mg | Potassium: 533mg | Fiber: 5g | Sugar: 2g | Vitamin A: 564IU | Vitamin C: 18mg | Calcium: 45mg | Iron: 4mg