Smoky Chipotle Chili Mac & Cheese (Crockpot)
This smoky chipotle chili mac and cheese is the ultimate cozy fall dinner. Made in the crockpot with ground beef, chipotle peppers, chili beans, and fire-roasted tomatoes, it’s creamy, hearty, and family-approved — with a subtle smoky spice that keeps everyone coming back for seconds.
Creator: Leslie Stokes
If there’s one crockpot recipe that screams cozy fall comfort food, it’s this Smoky Chipotle Chili Mac & Cheese. It’s creamy, smoky, just a little spicy, and packed with that hearty chili flavor we all crave when the weather cools down.
This meal has quickly become a new weeknight favorite in our house. I made it last week and topped it with cheese, fresh cilantro, green onions, and a little sour cream — and let’s just say the whole family went back for seconds (and thirds). It’s one of those dinners that checks all the boxes: easy, filling, flavorful, and kid-approved.
Why You’ll Love This Recipe
One pot wonder: Everything cooks right in the crockpot, even the pasta. Less cleanup, more comfort.
Perfectly smoky: The chipotle peppers in adobo sauce add that deep, slow-cooked flavor without being overwhelming.
Customizable heat: You can easily adjust the spice level — one pepper for mild, two for smoky heat.
Family friendly: Creamy enough for the kids, flavorful enough for adults.
Meal prep magic: This reheats beautifully and tastes even better the next day.
The Secret to the Flavor
The trick is layering flavor as you go. Browning the beef first with onions, garlic, paprika, and cumin gives it that classic chili base. Then the chipotle peppers bring in the depth — it’s the kind of flavor that tastes like you cooked it all day (because you did… but your crockpot did the work).
Fire-roasted tomatoes are another must here. They add richness and a little smokiness of their own that pairs perfectly with the chipotle.
Tips & Tricks
Use a mix of cheeses. A combo of sharp cheddar and smoked gouda melts beautifully and adds that extra depth.
For extra creaminess, add the cream cheese right before stirring in the cheddar — it’ll make the sauce velvety.
If it gets too thick, just stir in a splash of beef broth or milk before serving.
Make it lighter: Swap in ground turkey or chicken and use light cream cheese and reduced-fat cheese.
Double it: This recipe freezes well. Portion into meal prep containers or freezer bags for an easy weeknight dinner.
How to Serve
We love to top each bowl with extra shredded cheese, a dollop of sour cream, chopped green onions, and cilantro. A squeeze of lime at the end brightens it all up.
For a full fall dinner, serve it with:
A simple side salad with honey mustard vinaigrette
Roasted corn with chili lime butter
Warm cornbread muffins or crispy tortilla chips on the side
This chili mac hits all the right notes for fall — smoky, spicy, and a little creamy. The chipotle flavor warms you up from the inside out, and it’s one of those meals that makes your house smell amazing all afternoon. Whether you’re meal prepping for the week or just need a hands-off dinner on a busy night, this one’s guaranteed to make everyone happy.
So grab your crockpot, throw everything in, and let it do its thing. Dinner’s about to be the easiest part of your day.
Storing & Reheating
Smoky Chipotle Chili Mac & Cheese (Crockpot)
Equipment
- slow cooker
Ingredients
- 1 lb ground beef or ground turkey/chicken if preferred
- 1 onion diced
- 3 cloves garlic minced
- 1 tbsp chipotle peppers in adobo sauce (skip if you don't like spicy)
- 1 can 15 oz chili beans
- 2 cans 14 oz each fire-roasted diced tomatoes
- 2 cups elbow noodles uncooked
- 1 tsp smoked paprika
- 1 –2 tbsp chili powder to taste
- ½ tsp cumin
- Salt & pepper to taste
- 2 oz cream cheese about ¼ block
- 2 cups shredded cheddar or cheddar + smoked gouda mix
Optional Toppings:
- fresh cilantro, green onions, sour cream, lime wedges, jalapeños green onions, sour cream, lime wedges, jalapeños
Let's Make It
- Brown the beef: In a skillet, cook ground beef with diced onion, garlic, smoked paprika, cumin, salt, and pepper until browned. Drain if needed.
- Load the crockpot: Add cooked beef mixture, chili beans, diced tomatoes, chipotle peppers with adobo sauce, and chili powder. Stir to combine.
- Cook: Cover and cook on low for 4–5 hours or high for 2 hours.
- Add pasta: Stir in uncooked elbow noodles about 30 minutes before serving. If too thick, add ½–1 cup beef broth or water.
- Make it creamy: Once noodles are tender, stir in cream cheese until melted.
- Finish with cheese: Stir in shredded cheese, saving a little for topping.
- Serve: Spoon into bowls and top with cheese, cilantro, green onions, and sour cream.
Nutrition Facts
Nutrition (6 servings)
Calories: 405
Protein: 33g
Carbs: 27g
Fat: 18g
Fiber: 5g
Sugar: 6g
(Calculated using lean ground beef, reduced-fat cheddar, and light cream cheese. Values may vary depending on ingredients.)
