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.
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.