Slow Cooker Chili Mac

Slow Cooker Chili Mac is an easy comforting dish made right in your crock pot!! 

Slow Cooker Chili Mac is an easy comforting dish made right in your crock pot!! | www.countrysidecravings.com

**Newly updated and revised recipe December 20, 2016**  New text towards bottom of post in italics.

Slow Cooker Chili Mac

Do you guys call it a slow cooker or a crock pot??  Growing up I always heard it called a crock pot and it wasn’t until I started blogging that I learned that is actually a brand name and they are really called a slow cooker.  Who knew, right?!?!

But no matter what they are called they are lifesavers and sometimes the only way I am able to get my family fed is by enlisting their help.  This slow cooker chili mac is one of those meals I use quite often these days and I plan on using it once school starts too!

Slow Cooker Chili Mac is an easy comforting dish made right in your crock pot!! | www.countrysidecravings.com

I know some of you have gone back to school already but my kiddos don’t go back until after Labor Day and I am ready!  I feel like I am busier now than when they’re in school!!  But I know as soon as school starts I will probably eat my words……. maybe!  

However, regardless of your current status, this meal is pure comfort food and you need this in your life.  If you decide to cook the noodles in the crock pot with everything I suggest only cooking it on low for 2 to 2 1/2 hours max, otherwise you risk having super soggy noodles.

If you are needing this to cook all day leave out the noodles and just cook them when you get home on the stove top then just stir them in.  Either way makes for a great meal.  Be sure to serve with all of your favorite fixings like sour cream, tons of shredded cheddar, corn chips, green onions……. hope you enjoy!

Slow Cooker Chili Mac is an easy comforting dish made right in your crock pot!! | www.countrysidecravings.com

**Newly updated recipe December 20, 2016**

I finally got a new crockpot and got to work fixing this slow cooker chili mac.  My old crock pot was going on 15 years old and I have learned from other readers that the new crockpots cook faster.  And now that I have a new one I can definitely say that they cook much, much faster!!  I think this may be because the crock itself isn’t as thick and heavy as the older ones.  Just a guess though.

One thing I did change after a reader asked if she could put the ground beef in raw, and I thought why not.  I do it with chicken all the time so why not beef.  I tested it out and it worked out just fine!  So, that’s one less step, YAY!!  However, if the thought of putting raw beef in your crockpot bothers you feel free to brown it before.

Slow Cooker Chili Mac is an easy comforting dish made right in your crock pot!! | www.countrysidecravings.com

Now, to address the real problem so many of you were having.  The pasta.  Since the older crockpots cook much slower adding it in for the full cook time wasn’t an issue but these newer ones caused a huge problem and basically made the pasta turn to mush.  After several test runs I have found that putting the pasta in during the last 15 minutes of cooking, cooked the pasta perfectly.  

When cooking on low after 15 minutes it was slightly chewy but the pasta also continues to cook after the crockpot has been turned off.  Just the heat from the chili and crock will continue to cook the pasta so I am strongly suggesting to only cook the pasta for 15 minutes.  I hope this will fix any issues you may have had in the past and I hope you enjoy!!  

4.38 from 8 votes
Slow Cooker Chili Mac
Prep Time
10 mins
Cook Time
10 hrs
Total Time
10 hrs 10 mins
 
Slow Cooker Chili Mac is pure comfort food made easy in your crock pot!!
Course: Main Dish, Slow Cooker
Cuisine: American
Keyword: chili mac
Servings: 6 + servings
Calories: 305 kcal
Author: Countryside Cravings
Ingredients
  • 1 pound very lean ground beef
  • 1 small onion, chopped
  • 4 cloves garlic, minced
  • 1 (30 oz) can chili beans in chili sauce or 2 (15-16 oz) cans chili beans in chili sauce
  • 1 (28 oz) can crushed tomatoes
  • 1 (15 oz) can diced tomatoes
  • 2 cups beef broth
  • 1 tablespoon chili powder
  • 1/2 teaspoon cumin
  • salt and pepper to taste
  • 8 oz elbow macaroni, uncooked
  • Desired toppings: cheddar,sour cream, green onions, corn chips....
Instructions
  1. Place ground beef in the bottom of your slow cooker and break into smaller chunks. Stir in remaining ingredients except for the pasta.
  2. Cover and cook for 4-6 hours on high or 8-10 hours on low. In the last 15 minutes of cooking stir in the uncooked pasta and cover. Stir and test to see if pasta is to your liking. However, even with the slow cooker off the pasta will continue to cook just from the heat of the chili and crock itself so unless your pasta is really chewy or crunchy I strongly suggest only cooking it for the last 15 minutes of cook time.
  3. Serve immediately with desired toppings.
Recipe Notes
  1. If you wish not to put the ground beef in raw, just brown before placing in your slow cooker.
Nutrition Facts
Slow Cooker Chili Mac
Amount Per Serving
Calories 305 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 3g 15%
Cholesterol 49mg 16%
Sodium 472mg 20%
Potassium 559mg 16%
Total Carbohydrates 34g 11%
Dietary Fiber 2g 8%
Sugars 3g
Protein 22g 44%
Vitamin A 9.5%
Vitamin C 10.1%
Calcium 5.5%
Iron 18.9%
* Percent Daily Values are based on a 2000 calorie diet.
Slow Cooker Chili Mac is an easy comforting dish made right in your crock pot!! | www.countrysidecravings.com

Shop the Post

Share Your Thoughts

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  • Allie | Baking a Moment wrote:

    Oh just looking at your gorgeous pics is making me so hungry! This is a perfect meal for those busy times, and I am totally with you- the summer is often way more hectic than the school year. As much as I hate to say goodbye to summer, I’m definitely ready for school to start again!

    • Malinda wrote:

      Thank you so much, Allie!! I know it’s hard to say goodbye to summer, but I am definitely ready for some structure around here! 🙂

      • Misty Walton wrote:

        Do you have to use any tomatoes? My husband isn’t a fan of them.

        • Malinda wrote:

          If there is something similar you can think of try replacing it with that. I can’t guarantee the same results though. Hope you enjoy! 🙂

  • Julie Evink wrote:

    This looks so perfect for fall! Comfort food all the way 🙂

    • Malinda wrote:

      Couldn’t agree more!! 🙂 Thanks, Julie!!

  • Debra wrote:

    This looks delicious! I plan on making it this weekend and wondering if the left overs would freeze well? Thanks the amazing recipe. 🙂

    • Malinda wrote:

      Yes, the leftovers should freeze fine. Hope you enjoy and have a great weekend!

  • Leah wrote:

    Hi! CHILI beans (Bush’s black beans in sauce) or kidney beans? Thanks!

    • Malinda wrote:

      There should be a can labeled chili beans, but if not no worries just use whichever beans you would like and increase the seasonings to taste when you make it. Hope that helps. Thanks!

      • Amanda wrote:

        Do we need to drain anything that’s in a can?

        • Malinda wrote:

          You only need to drain if your are substituting in different beans that aren’t in a chili sauce. Thanks for asking! Hope you enjoy and please to take note about the noodles. I am currently working on revamping the recipe and hope to have it updated this week. Thanks!

  • Shana wrote:

    I am planning to make this today using ground turkey and chicken broth. Hoping it comes out as good as your photo looks!

    • Malinda wrote:

      That sounds great!! Hope you enjoy!! 🙂

  • Lizena wrote:

    Do you cook on high or low?

    • Malinda wrote:

      This needs to be cooked on low. Hope you enjoy!

      • Amanda wrote:

        28 ounce tomato sauce?

        • Malinda wrote:

          If you want to replace the crushed tomatoes with tomato sauce that should work just fine. Hope you enjoy!

          • Mandy wrote:

            I used 3 lbs blended Roma tomatoes. delicious

          • Malinda wrote:

            Great substitute!! Thanks for sharing Mandy!! 🙂

  • Andrea wrote:

    If you only cook for 2-2.5 hours, you don’t have to cook noodles before hand? Just dump in the box of dry pasta?

    • Malinda wrote:

      Yes that is correct everything including the dry pasta goes into the crockpot and cooks together. If you need to have it in the crockpot longer (if you are at work) then I would suggest leaving the pasta out. Then you would need to cook your pasta according to the package directions and stir it in just before serving. Hope that helps.

      • Jenna wrote:

        If I want to keep it on for like 6 hours while at work, is that ok? I wouldn’t cook the pasta until I got home.

        • Malinda wrote:

          Yep, that is how I would do it! Hope you enjoy!!

          • Stephanie wrote:

            I have a timed crock pot that switches to warm after, do you think that would continue to cook the noodles if I had it on the warm setting for an hour afyer it cooked?

          • Malinda wrote:

            I can’t say for sure but I don’t think it would cook it. I’m still waiting for my crock pot to quit so I can upgrade, lol. 🙂 Hope you enjoy!

  • candice wrote:

    what do you recommend I do if I don’t own a crockpot? can I do the same thing on the stovetop?

    • Malinda wrote:

      Sure you can cook this on the stovetop. Just simmer on low covered. It will probably cook faster so I would start checking it after an hour. I would also stir it occasionally so the pasta doesn’t stick to the bottom. Hope that helps!

      • Sarah wrote:

        Hi! I made this tonight for dinner & it was pretty tasty! I made it on the stove. Only suggestion for this method is to start checking it maybe after a half hour. Mine went 45 mins & the noodles were just getting boderline mushy….thanks for the delicious recipe!

        • Malinda wrote:

          Thank you so much for your comment, it is very helpful!!

      • Heather wrote:

        Everyone has a slow cooker, it is called the oven. I have used mine by setting the oven temp really low, 190-200 degrees. You have to experiment a bit but it does work.

        • Malinda wrote:

          You are absolutely right and thank you for this reminder Heather! 🙂

  • Candra wrote:

    If I wanted to make a big crockpot full of this using 2 pounds of meat instead of 2, do you think so would need to double everything else and still cook for 2.5 hours? Looks very good!!

    • Malinda wrote:

      You could double the meat if you wanted a “meatier” chili. I’m not sure you could double everything else and still fit it in the crock pot, it’s usually pretty full. 🙂 But doubling the meat would still be fine and still cook for the 2.5 hours. Hope that helps!!

  • Jlv wrote:

    I made this yesterday. Used ground turkey because that’s what I had on hand. Because of that I used some beef seasoning to kick it up a notch. Really great recipe. Will DEFINITELY make again!

    • Laura wrote:

      Do you put the chicken in raw? Or fry it up first?

      • Malinda wrote:

        I put the hamburger in raw, but you can also fry it first if you prefer.

  • Hailey wrote:

    If I wanted to use chicken instead but not ground just regular chicken breast so it would be like shredded chicken in the chili how would you recommend goingabout tbat?

    • Malinda wrote:

      My suggestions would be to cook the chicken in the crockpot with everything but the pasta on LOW for 6-8 hours then just shred right in the crockpot. Cook your pasta separately towards the end of cooking and stir it in after you have shredded the chicken. I would also consider replacing the beef broth with chicken broth. Hope that helps! Let me know how you like it! 🙂

  • Meredith wrote:

    Was excited to make this and sadly it was a fail. I cooked it on low for 2 hours and the noodles completely dissolved makes no the chili not taste very good. Will try to make it one more time and add the noodles at the end.

    • Malinda wrote:

      I am so sorry this didn’t turn out for you!! Can I ask if you are using a newer crockpot or an old one. I am beginning to wonder if they cook differently.

      • Meredith wrote:

        I got my crockpot about 3 years ago. It does seem to cook things faster which is why I stopped st 2 hours with this recipe. My son and husband still enjoyed it so that’s all that matters.

        • Malinda wrote:

          Thank you so much for letting me know! I have a really old crockpot and was afraid that the new ones would cook differently, looks like I need to get a new one for Christmas!! Thank you again!

          • Brenda wrote:

            I grew up with the old style crockpots. When I got older and moved out on my own and bought myself a crock pot, I hated it. Everything burned and got some weird tastes, and just all around ruined the recipes I grew up with.

            After almost 15 years of searching, I FINALLY found a crockpot that cooks the way I like!!! Cuisinart makes a line of slow cookers with a SIMMER function! And on that setting I can cook my recipes all day and come home to food that still tastes good and isn’t horribly overcooked. I have a 3.5 quart fully programmable oval one, and it was a little pricey, but worth every penny!!! I got it on amazon.

          • Brenda wrote:

            PS: They make larger ones than mine, but since it’s just me and my son, the 3.5 quart is just the right size for dinner for us and two portions of leftovers for lunch. The “simmer” function is lower than low, but higher than warm.

          • Malinda wrote:

            Thank you so much for commenting and providing such valuable information!! When I bought a new crockpot I went with the standard non fancy one and I kinda wish I would’ve researched and found a better one! Really I wish there was just 1 standard crockpot, lol! That way all these recipes would work the way they should! Thanks again Brenda!! 🙂

  • Erica wrote:

    How long do you suggest we cook the noodles if we do have a new crockpot?

    • Malinda wrote:

      I can’t say for sure, maybe in the last hour??? I am going to be getting a new crockpot soon and test this out myself and update. Thank you for asking!

  • Michelle wrote:

    If I wanted to cook the ground beef in the crockpot instead of browning before , what would you recommend?

    • Malinda wrote:

      While I haven’t done this with this particular recipe, I have done it with chicken and it turned out just fine. I suggest just breaking up the ground beef some before adding it to the crockpot and use a lean ground beef. Also, make sure to read my note at the bottom of the recipe about the pasta. I am currently working on revamping this recipe. 🙂

      • Michelle wrote:

        Thank you, can’t wait to try it!!

  • Kelli wrote:

    Can I use Kidney Beans instead of Chili Beans.. do I need to do anything else because I will be using Kidney Beans?

    • Malinda wrote:

      Sure you can use kidney beans… Just drain and rinse them before adding. Also kidney beans may need a little more chili powder and cumin. Hope you enjoy!

      • Kelli wrote:

        Before I got your reply. I added the kidney beans in but forgot to rinse them!!! I hope that is ok!!!! Also- do I need to stir it at all while it is cooking?

        • Malinda wrote:

          It will be just fine 🙂 and no need to stir! Thanks, hope you enjoy!!

  • Debby wrote:

    I just got a 3.5 qt. Crock-pot casserole crock. It’s very cool…9×13 and rectangular! Do you think this recipe would fit in there? I also have a 7qt that I got last year. FYI, the 7qt DEFINITELY cooks faster than my old 6qt, which sadly passed away…

    • Malinda wrote:

      No I don’t think this would fit in a 9×13 crock pot. That does sound like a really cool crockpot, you could make all sorts of casseroles! Thank you for letting me know about your new one cooking faster. I just got a new one and I am working on revamping this recipe. Thanks!! Hope you enjoy!

  • Mandy wrote:

    Will this recipe fit in a 4qt crockpot?

    • Malinda wrote:

      No, this makes to much to fit in a smaller than 6 qt. crockpot. You could try to 1/2 this recipe then it would fit with no problem. Hope that helps!

  • Allison wrote:

    Hi, I have been wanting to make this one for a while and was going to make it today. I just noticed you revised it so my timing is off. But I think I’ll still have time to make it on high. Could you clarify whether the pasta is cooked or uncooked when added in 15 minutes before serving? Also, sorry for being a novice, is the ground beef to be cooked prior to being put in the crock pot?

    • Malinda wrote:

      No problem! The pasta is uncooked when you put it in the crockpot. You can put in the ground beef raw at the beginning or if you prefer you can brown it before putting it in as well. Hope that helps and feel free to ask questions!! 🙂 Hope you enjoy!

  • Jennifer wrote:

    Thank you for this great recipe, I read through allll of the questions and I just need clarification… did you drain the diced tomatoes before you put them in or did you leave all the tomato products in their juice and pour it all in?

    • Malinda wrote:

      Thanks for asking! I left all of the canned products in their juices/sauces that they came in. The only time you would need to drain something is if you couldn’t find chili beans in chili sauce and were substituting in a different bean. Then just drain and rinse whatever bean you choose to use and I would add in more of the chili powder and cumin. Hope that helps and I hope you enjoy!!

  • Charles wrote:

    Not a big fan of canned beans; they tend to be too salty and too mushy for my taste. Can I just increase the meat to make up for the difference?

    • Malinda wrote:

      I think that would be fine. Maybe up it to 1 1/2 or even 2 pounds of ground beef. Also you will want to up the amount of chili powder and cumin to make up for not using the chili beans. Thanks for asking and I hope you enjoy!!

  • Jen wrote:

    This was delicious! I made this a few days ago, camping in the desert with a huge group so I doubled the recipe… and everyone loved it!! And what did everyone say? “Oooooh it’s comfort food” and “its nice and hot & it’s freezing out here!” Thank you!!

    • Malinda wrote:

      Thank you so much for your kind words!!! I am so glad that all of you enjoyed it while it warmed you up! 🙂

  • Rebecca wrote:

    Hello, I am new to the whole crockpot thing. I am making this for the first time. Do I stir the beef In with all the ingredients I just placed in the crockpot? It will cook okay? I already put the stuff in the crockpot so I can’t go back to brown it now lol. Thanks!

    • Malinda wrote:

      Yes, the uncooked ground beef gets stirred right in with the other ingredients. Hope you enjoy!!

  • Christine wrote:

    Hi- I’m super excited to try this- is it a recipe I could make ahead of time and freeze- minus the pasta? Then throw it all in crockpot day I wanted to eat it? Also, should I just cook the pasta separately or add it in later before we are ready to eat uncooked?

    • Malinda wrote:

      i haven’t tried doing it this way but I don’t see why it wouldn’t work. I would leave the pasta out before freezing then add it in during the last 15 minutes when you are cooking it in the crockpot. Hope you enjoy and let me know how it turns out! 🙂

  • Debby wrote:

    Hello again! Just thought I would drop by and tell you that this came out perfectly. I did the macaroni for the last 15 minutes and it was done to perfection! This IS the ultimate comfort food and my DH loves it. Thank you so much for all the trouble you took to perfect this recipe for out newer cookers. You rock, Malinda 🙂

    • Malinda wrote:

      YAY! I am so glad that you enjoyed it and thank you for the kind comment!!

  • Tammy wrote:

    Thanks for an awesome recipe! I just made it tonight and it was a hit! It cooked all day while I was at work, I came home and put the macaroni in for 15 minutes and…dinner was served! I started with the beef raw, and it turned out great. I was a little worried when I got home and opened the crock pot and it looked very watery. But that extra liquid was necessary for cooking the macaroni.

    Thanks again…definitely a keeper! 🙂

    • Malinda wrote:

      YAY! I am so glad you enjoyed this meal!! It’s a great one to have for really busy days! 🙂

  • Katie wrote:

    If I were to brown the meat first could I shorten then time to about 2 1/2 hours? Or would I still need to cook it for the whole 4?

    • Malinda wrote:

      Sure that should be just fine. Hope you enjoy!

  • Lisa Mitchell wrote:

    If i use raw ground beef, will it be too greasy?

    • Malinda wrote:

      I use 90% with no problem. I think even 85% would still be okay. Hope you enjoy!!

  • Barbara Smith wrote:

    Made this for dinner last night! Total success! Rave reviews from my three boys–well, two boys & a husband lol. 😉 Thanks for sharing!!

    • Malinda wrote:

      Lol, sometimes our husbands are really just one of the kids! 😉 I am so glad that you and your family enjoyed the chili mac!!

  • Cheryl wrote:

    I’ve cooked mine for a few hours and it’s very soupy
    What should I do?

    • Malinda wrote:

      I recommend cooking for the minimum of 4 hours on high or 8 hours on low. Also it will be soupy until you add in the pasta to cook. The extra liquid is needed to cook the pasta. Hope that helps!

      • Melinda wrote:

        Yes mine is soupy too. Thank you for the info 🙂

        • Malinda wrote:

          Another Melinda, YAY!! Don’t run into too many others with the same name! 🙂 Was it still soupy after the pasta was added and cooked?

  • Ale Heddon wrote:

    So I accidentally put 28oz diced tomatoes. Do you think it’ll still turn out okay? Also, new to crockpotting; how will I know when it’s done like when it says 4-6hrs. Thanks!

    • Malinda wrote:

      The chili mac might be a little soupier after you add in the pasta and cook it. It will still be fine to eat, maybe just stir in some extra cheese when you dish up 🙂 It will be done at at the end of 4 hours but you can keep cooking it as long as you want too. Just don’t add in the pasta until the last 15 minutes of cooking.

      • Ale Heddon wrote:

        More cheese is no problem!! It turned out fine. A little soupier but not bad. What I did was when I added the pasta, I left it uncovered and hips some of the liquid would evaporate (which some did). It’s a hit!!!

        • Malinda wrote:

          Yay!! I am so glad it worked out ok and you enjoyed it!! And I totally agree that more cheese is no problem!! 🙂

  • Jessica wrote:

    Is this like Hormel chili beans? Like the kind you put on a chili dog?

    • Malinda wrote:

      It’s not the actual chili that comes in a can. I use bush’s chili beans in chili sauce. Hope that helps.

  • Jessie wrote:

    Hi
    I’m following Weight Watchers Smart Points. I’m curious if you would know how many smart points per serving this would be.

    Thanks Jessie

    • Malinda wrote:

      I’m sorry but I don’t know how many smart points it would be. Thanks for asking!

  • Crystal wrote:

    I used ground turkey instead of beef and vegetable broth instead of beef
    Turned out amazing as well
    Ohhh and 1 can of tomatos with habaneros to add a little kick

    • Malinda wrote:

      Great substitutions!! My husband would definitely like the addition of the habaneros!! 🙂

    • Karry wrote:

      Crystal,

      Did you cook the turkey first or throw in raw?

      • Malinda wrote:

        Hi Karry, I have made this with raw ground beef so it should be the same for ground turkey. I put the meat in the bottom of the slow cooker first and break it up into chunks. Then add other ingredients and proceed as normal. At the end of cooking time you may need to break up the meat a little more with a spoon. Hope you enjoy! 🙂

  • Jacquie wrote:

    I’m making this for my son and his family who are moving to our area tomorrow. Who wants to think about cooking? I’m also making a lemon berry salad.
    I hope it fills them up.

    • Malinda wrote:

      I hope you enjoy and I am so glad you are making it for them!! Your lemon berry salad sounds extra yummy!!

  • Deanna wrote:

    Melinda, I just made this recipe today and was a hit with my husband and kids!! I have made chili mac casserole in the past (one you bake) but this one is sooooo much better!! I did change a couple of things. Instead of cumin and chili powder, I added Lawry’s Taco Seasoning and Lawry’s Chili Seasoning. I also added a can of tomato paste at the end as it didn’t seem thick enough (my family and I love thick chili). Thanks for sharing this delicious crock pot recipe!!

    • Malinda wrote:

      I am so glad you enjoyed it!! I like your changes, too!! 🙂

  • Madison wrote:

    Hi, I plan on making this recipe for my husband and I but I don’t have a slow cooker. What size would you recommend for this recipe, because I know the sizes tend to vary and I don’t want to end up purchasing one that’s way too big than what’s needed and therefore spending more money than I need to. Thanks!

    • Malinda wrote:

      Hi! I recommend getting a 6 qt. This recipe makes a large amount and leftovers freeze well! And just a suggestion- get a programmable one, I wish I would have! Thanks for your question!

  • Susan wrote:

    I am trying the recipe soon. Has anyone tried adding Cheddar cheese or Velvetta?

    • Malinda wrote:

      I usually always serve this with shredded cheddar 🙂

  • Natalie wrote:

    I made this exactly as is. I have a new crockpot and I cooked it on Low for 8 hours. Then it automatically switches to warm while at work. Came home, added the noodles for 15 minutes… Perfect! The seasoning is just right, not too salty like most other chili mac recipes. This is going in my tried and true! Thank you for sharing!

    • Malinda wrote:

      I am so glad you enjoyed this!! I love that you are putting this in your tried and true!! Thank you for your comment! 🙂

  • Tina wrote:

    Hi Malinda! I accidentally added two regular size cans of beef broth instead of two cups. What can I do to fix it? Help!

    • Malinda wrote:

      You could try adding in a little more pasta to help soak up some extra liquid. And don’t worry it will look very soupy just before adding in the pasta. Hope you enjoy!!

  • Rebecca wrote:

    if I cook the noodles ahead of time, would I add less broth?

  • Rebecca wrote:

    if I cook the noodles ahead of time, would I add less broth? I usually cook on Sunday and eat it later. I’m worried pasta will be mushy.

    • Malinda wrote:

      Yes add less broth. Start with 1/2 cup of broth and go from there. If you would like it a little soupier add more broth as needed. That is a good idea to keep the pasta out if you will be eating it later because it will become mushy. Thanks for asking and I hope you enjoy! 🙂

  • jenine wrote:

    Can I brown the meat first and then put all the ingredients in and cook it for 8-10 hours?

    • Malinda wrote:

      Yes you can. Thanks for asking and I hope you enjoy!

  • Camille wrote:

    Can we freeze this meal?

    • Malinda wrote:

      I have not tried freezing this meal so I can’t say for sure how it would turn out. However, I have frozen similar pasta dishes and they have turned out just fine.

  • Kris wrote:

    Does it still cook 4 hours on high even if you brown the meet first?

    • Malinda wrote:

      It doesn’t have too. It just helps develop some flavor and it’s for convenience to be able to set it and forget it. Thanks for asking!

  • Amy wrote:

    Made this for dinner tonight and it was AMAZING! We had my mother in law and niece and nephew over and she asked for the recipe. My 9 year old asked to take the leftovers to school, which is a big deal around here. Great recipe, thanks!

    • Malinda wrote:

      I am so glad to hear this!!! And my kids love taking this in their school lunch too! 🙂

  • Sarah wrote:

    Loved this recipe! It was flavorful enough for my husband, but not too spicy for my two year old…or my prego belly!

    It was still soupy after cooking the noddles for 20 minutes (on low), but thickened after we turned it off and ate our first bowls.

    • Malinda wrote:

      I am so glad you liked this! I have definitely learned from this recipe that different crockpots can cook very differently. Thanks for your comment! 🙂

  • Sheila wrote:

    Tried this recipe on the weekend and it was a HIT!!! Stayed true to the recipe and added on top of the garlic cloves … 2 tsp of garlic salt as my family love garlic
    I found that I left the uncooked macaroni for 30 mins opposed to 15 mins … it was perfection … will definitely be making this again … so easy to make on a busy schedule. Uncooked hamburger meat adds moisture and flavour to the meal …thanks for sharing!!!!

    • Malinda wrote:

      Thank you so much Sheila!! I’m glad to find you and your family love garlic too! 🙂

  • Ashley wrote:

    Took one bite and threw out the entire pot. Tasted like tomato soup. Did exactly as the recipe said & both my boyfriend and I absolutely could not stomach it.

    • Malinda wrote:

      I’m sorry you didn’t like the recipe!

  • Dennis Stanley wrote:

    I am a recent widower and find myself looking for recipes like this so I can freeze single portions for later use. It is really difficult to buy groceries for one. I hate fast food, TV dinners, and the like because my wife was an excellent cook. This is so far my favorite and I am making a second batch today. Thank you so much.
    PS. I like all the tomato in the recipe, but if I didn’t I would leave some out.

    • Heather Fisher wrote:

      Dennis – Condolences on your loss. Having lived alone for the last 45 years I can sympathize with your problem of cooking for one. Most crockpot meals are freezeable, be careful with anything with dairy in it (leave the dairy, i.e. sour cream or milk out and add when reheating). Also you can google “cooking for one” – the internet is a wonderful thing.

      • Malinda wrote:

        Thank you so much Heather for leaving your comment!! It is wonderful information to remember when freezing meals!! 🙂

    • Malinda wrote:

      I am so sorry for your loss!! Your comment really touched me today and I can’t thank you enough for leaving it!! I lost my mom 3 years ago and now my dad is on the same journey of learning to cook for one. I am so glad you liked this meal!! Take care and thank you!! 🙂

  • Pam wrote:

    Will this fit in a 3 quart crock pot will I need larger?

    • Malinda wrote:

      No this will not fit in a 3 quart crockpot. It does make great leftovers though! 🙂

  • Lou wrote:

    Would this recipe fit in a 4 quart crockpot?

    • Malinda wrote:

      No, I’m sorry it needs to be a 6 quart. Thanks for asking! 🙂

  • Eliza wrote:

    I came across this recipe on Pinterest the other day. Looks absolutely delicious. I can’t wait to make this for supper tomorrow night

    • Malinda wrote:

      Let me know how you like it! 🙂

  • Kathleen Kubiak wrote:

    So easy and turned out awesome! Good reheated for leftovers too. It’s definitely a keeper.

    • Malinda wrote:

      Thank you!! And yes this does make wonderful leftovers!! 🙂

  • Nancy Uren wrote:

    Hi, can this be made as a freezer meal to be cooked in crock pot later??? Thank you!

    • Malinda wrote:

      I haven’t tried making it that way but I don’t see why not. Let me know how it turns out! Thanks for asking! 🙂

  • Meg wrote:

    I am hosting approx 25 people. What would you suggest to accommodate this amount of people? Triple the recipe? How many lbs of ground beef, etc?

    • Malinda Linnebur wrote:

      Hi Meg, Great question and so sorry I didn’t get back with you sooner!! I would triple the recipe and that should be plenty especially if you are planning to serve other foods along with this. So, if you tripled the recipe you will need 3 lbs of ground beef, 3 small onions, 12 cloves garlic, 3 (30oz) cans or 6 (15oz) cans chili beans in chili sauce, 3 (28oz) cans crushed tomatoes, 3 (15oz) cans diced tomatoes, 6 cups beef broth, 3 tablespoons chili powder, 1 1/2 teaspoons cumin, 24 oz elbow macaroni. However, this will not all fit in 1 crockpot at the same time. Without tripling the recipe this dish fills a 6qt crockpot. Some solutions: borrow additional crockpots or make this on the stove top. Just brown the meat with the onion until no longer pink. Add garlic and cook for 30 seconds. Add remaining ingredients EXCEPT for pasta. Simmer covered on low for 1-2 hours stirring occasionally to prevent sticking. Add in pasta and cook until tender. Do not be alarmed at how soupy this is before you add the pasta. It needs that liquid to cook the pasta. Please let me know if you have any more questions!! 🙂

  • Pin
    Share
    Tweet
    +1