Crockpot Cheesy Chili Macaroni Soup
This Crockpot Cheesy Chili Macaroni Soup is the ultimate comfort food — a cozy mashup of chili and mac and cheese in hearty soup form.
It’s rich, cheesy, and loaded with flavor, making it perfect for busy weeknights or a crowd-pleasing weekend meal.
Why You’ll Love This Recipe
Combines the bold, comforting flavor of chili with the creamy goodness of cheesy macaroni.
Easy to prepare with pantry staples and minimal prep time.
Offers two convenient cooking methods: slow cooker or Instant Pot.
Family-friendly and super filling — perfect for leftovers.
Customizable with toppings like sour cream, green onions, or crushed tortilla chips.
Key Ingredients
Lean Ground Beef – hearty and protein-packed base.
Chili Beans, Tomato Sauce & Diced Tomatoes – classic chili flavor boosters.
Macaroni Pasta – adds substance and makes the soup extra satisfying.
Shredded Cheddar Cheese – melted in at the end for rich, cheesy depth.
Bold Seasonings – chili powder, cumin, garlic powder, and optional hot sauce for a warm kick.
Kitchen Tools & Timing
Large skillet (for browning meat)
Slow cooker or Instant Pot
Wooden spoon
Ladle
Crockpot Cheesy Chili Macaroni Soup
Ingredients
1 Pound Lean Ground Beef
1 Large Onion, Diced
1 15 Ounce Can Tomato Sauce
1 15 Ounce Can Diced Tomatoes
3 15 Ounce Cans Chili Beans
3 Cups Beef Broth
1 Tablespoon Chili Powder
2 Teaspoons Garlic Powder
1 Teaspoon Cumin
1/2 Teaspoon Salt
1 Teaspoon Hot Sauce, Optional
2 Cups Macaroni, Cooked if using slow cooker
1 1/2 Cups Shredded Cheddar Cheese
Instructions
Slow Cooker Method:
In a large skillet over medium-high heat, cook the ground beef and diced onion until the meat is browned and no longer pink. Drain excess grease if needed.
Transfer the beef and onion to your slow cooker. Add the tomato sauce, diced tomatoes, chili beans, beef broth, chili powder, garlic powder, cumin, salt, and hot sauce (if using). Stir to combine.
Cover and cook on low for 6–8 hours or high for 3–4 hours.
Just before serving, stir in the cooked macaroni and shredded cheddar cheese. Mix until the cheese is fully melted and everything is heated through.
Serve hot and enjoy!
Instant Pot Method:
Set the Instant Pot to Sauté (High). Once hot, add the ground beef and onion. Cook until the meat is browned. Drain excess grease, if necessary.
Add the tomato sauce, diced tomatoes, chili beans, beef broth, all seasonings, and uncooked macaroni. Stir well.
Seal the lid and set the valve to “Sealing.” Cook on Manual (High Pressure) for 5 minutes.
Once the timer ends, perform a quick release. Open the lid and stir in the shredded cheese until melted and smooth.
Serve warm.
Recipe Notes
Cook the Pasta Separately for Slow Cooker:
If you’re using the slow cooker method, cook the macaroni noodles separately and stir them in right before serving. This keeps them from becoming overly soft or mushy during the long cook time.
Use Uncooked Pasta for Instant Pot:
When using the Instant Pot, the macaroni goes in uncooked. It will cook perfectly under pressure and soak up all the rich chili flavor.
Add Cheese at the End:
Always stir in the shredded cheese at the end of cooking (not earlier), so it melts smoothly and doesn’t clump or separate.
Adjust the Spice Level:
The hot sauce is optional — feel free to increase or reduce it to suit your taste. You can also add chopped jalapeños or use hot chili beans if you want it spicier.
Don’t Skip Draining the Fat:
If your ground beef releases a lot of grease, draining it helps the soup stay rich but not oily.
Make It Thicker or Thinner:
For a heartier, thicker soup, reduce the broth by 1/2 cup. For a more broth-like consistency, add a splash more broth or water when reheating.
Cheese Options:
Cheddar is classic, but you can mix in Monterey Jack, Colby, or even Pepper Jack for a flavor twist.
Stir Before Serving:
Especially with the slow cooker, ingredients can settle. Give the soup a good stir before ladling it into bowls.
Nutrition Information
(Approx. per serving, based on 6 servings)
Calories: ~430 | Protein: 27g | Carbohydrates: 36g | Fat: 22g | Fiber: 8g | Sodium: ~980mg
Swaps and Variations
Swap ground beef for ground turkey or plant-based crumbles.
Use kidney beans or black beans if chili beans aren’t available.
Stir in corn or diced bell peppers for added texture and sweetness.
Use gluten-free macaroni for a gluten-free version.
Storing Leftovers
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freeze in portions for up to 2 months. Thaw overnight and reheat gently, adding a splash of broth if too thick.
Food & Drink Pairings
Sides: Cornbread, garlic toast, or tortilla chips.
Toppings: Sour cream, green onions, jalapeños, crushed chips.
Drinks: Iced tea, lemonade, or a light beer.
Frequently Asked Questions:
Can I make this vegetarian?
Yes! Swap the beef for plant-based crumbles or an extra can of beans and use vegetable broth.
Is this soup spicy?
It has a mild kick, but you can omit or reduce the hot sauce to make it kid-friendly.
Can I make this dairy-free?
Yes, use a dairy-free shredded cheese alternative and check that your chili beans are dairy-free.
What pasta shapes can I use besides macaroni?
Small shells, rotini, or ditalini work well — avoid large noodles that may break apart.
Does this soup thicken as it sits?
Yes, the pasta absorbs liquid over time.
Add a bit of broth when reheating to loosen it up.
Do I need to cook the pasta before adding it to the Instant Pot?
No. The pasta goes in uncooked with the rest of the ingredients and cooks during pressure cooking.
Can I use pre-shredded cheese?
You can, but freshly shredded cheese melts more smoothly without clumping.
What size Instant Pot should I use?
A 6-quart Instant Pot is ideal for this recipe.
Adjust quantity if using a smaller one.
Can I double this recipe?
Yes, but make sure your pot is large enough.
Avoid filling past the max fill line in pressure cookers.
Can I cook this on the stovetop instead?
Absolutely. Simmer all ingredients (except cheese and cooked pasta) for 20–25 minutes, then stir in pasta and cheese at the end.