Slow Cooker Chili Mac

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This Slow Cooker Chili Mac is the ultimate comfort food when you want something hearty and fuss-free. It takes the coziness of slow-cooked chili and combines it with classic creamy mac and cheese for a meal that really sticks to your ribs. My family never leaves leftovers when this hits the dinner table and it is always a crowd pleaser for potlucks or game day.

I first whipped up this chili mac on a snow day when all I had was some ground turkey and elbow noodles. Now when the weather turns cold I get requests for it every single week. It is just so satisfying.

Ingredients

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• Ground turkey: Adds lean protein and soaks up all the spicy chili flavors. Look for fresh turkey without added sodium for the best taste.
• Canned light red kidney beans: These give nice texture and fiber and make the dinner extra hearty. Rinse them well to remove extra salt.
• Canned diced tomatoes: Choose a brand with firm pieces and a rich tomato base for the best flavor.
• Tomato sauce: Helps bring the chili together with a silky base. Look for no sugar added options.
• Chili powder, ancho chili powder and chipotle chili powder: This trio of spices builds layers of heat and smokiness. Use fresh powdered spice for the best kick.
• Cumin, garlic powder, onion powder and dried cilantro: These round out the spice blend with savory depth and garden flavor. Fresh dried spices really pop.
• Dried elbow noodles: Classic for chili mac because they hold up to slow cooking and soak in all the goodness. Choose a quality brand that does not go too mushy.
• Butter and flour: These make the base for a simple roux and help thicken the cheese sauce. Use real butter for creaminess.
• Milk: Choose whole or two percent for a richer cheese sauce.
• Shredded colby jack or cheddar jack cheese: The cheese melts into the sauce and brings everything together. I love using cheese I shred myself for better melt quality.

Step-by-Step Instructions

Brown the Turkey:

Cook ground turkey in a skillet over medium high heat until it loses all pink color and bits begin to brown slightly. This brings out savory flavor and keeps the chili rich tasting.

Build the Chili Base:

Transfer the cooked turkey to your slow cooker. Add drained beans diced tomatoes tomato sauce and all the spices. Stir well so every bite is seasoned and let everything mix together.

Slow Cook the Chili:

Cover the slow cooker. Set to high for about three to four hours or low for six to eight hours. This gentle cook time builds deep flavor and softens all the ingredients perfectly.

Boil the Pasta:

While the chili cooks make the elbow noodles according to package instructions. Be sure to drain the noodles very well so the chili mac does not get watery.

Make the Cheese Sauce:

Melt butter in a saucepan over medium high heat. Whisk in the flour and cook for a minute until it forms a smooth paste. Slowly whisk in the milk for a velvety texture and let the mixture simmer until just thickened. Stir in shredded cheese for a silky creamy sauce.

Combine Everything:

Add the drained cooked noodles to the slow cooker. Pour in the hot cheese sauce and stir until everything is coated and combined. Put the slow cooker lid back on and let it all sit on low or warm for about twenty minutes so the chili mac thickens up and the flavors meld together.

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My favorite ingredient here is a tie between smoky chipotle powder and melty cheese. That pop of smoky heat from the chipotle gives the chili real depth. My kids get so excited scooping big cheesy spoonfuls at dinner and I love that it fills everyone up.

Storage Tips

Refrigerate leftovers in an airtight container for up to four days. Add a splash of milk when reheating to loosen the cheese sauce if it thickens in the fridge. To freeze let the chili mac cool completely then freeze it in single serving containers. Thaw in the fridge overnight and reheat gently on the stove or in the microwave for a quick meal later.

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Ingredient Substitutions

Ground beef or even chicken can stand in for turkey without trouble. For a vegetarian version use plant based crumbles or extra beans. Any sturdy pasta works though elbows hold the sauce best. Feel free to use pepper jack or sharp cheddar for a different cheese flavor.

Serving Suggestions

This chili mac stands on its own but I love topping each bowl with a dollop of sour cream or a sprinkle of scallions. Fresh cilantro or hot sauce can brighten things up. If you want a bit of crunch serve with tortilla chips on the side for dipping.

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Chili Mac Roots

Chili mac is a beloved American mashup of classic chili con carne and macaroni and cheese. It likely has roots in school cafeterias and diners where cooks stretched ground meat and beans with pasta to make a filling meal. It is the definition of comfort food and a real nostalgia trip for many families.

Recipe FAQs

→ Can I use ground beef instead of turkey?

Yes, ground beef can be substituted for turkey. Just be sure to drain excess fat before adding it to the slow cooker.

→ What type of cheese works best?

Colby jack or cheddar jack cheese offer a creamy melt, but cheddar or Monterey jack are great alternatives.

→ How do I prevent mushy pasta?

Cook noodles separately, drain well, and stir into the chili just before adding the cheese sauce for the best texture.

→ Is it possible to make this vegetarian?

Absolutely. Omit the turkey and use plant-based crumbles. Vegetable broth can replace the meat's savory boost.

→ Can I freeze leftovers?

Yes, this dish freezes well. Store in airtight containers and reheat gently, adding a splash of broth if needed.