Crockpot Cheesy Chili Macaroni Soup
Crockpot Cheesy Chili Macaroni Soup is the ultimate bowl of cozy, combining the bold, hearty flavors of chili with the creamy comfort of cheesy pasta.
Rich with seasoned ground beef, tender beans, and tomatoes, then finished with melty cheddar and macaroni, this soup delivers everything you love about classic comfort food in one satisfying dish.
Slow-cooked to develop deep flavor—or made quickly in the Instant Pot—it’s a warm, crowd-pleasing meal perfect for busy weeknights, cold evenings, or anytime you crave something filling and familiar.
Why People Will Love This Crockpot Cheesy Chili Macaroni Soup:
Ultimate comfort food in one bowl – It blends the bold, savory flavors of chili with the creamy, nostalgic comfort of cheesy macaroni.
Rich, slow-developed flavor – Simmering in the crockpot allows the spices, beef, beans, and tomatoes to meld into a deeply satisfying broth.
Hearty and filling – Packed with protein, beans, and pasta, this soup is substantial enough to serve as a complete meal.
Family-friendly appeal – Familiar ingredients and cheesy goodness make it a hit with both kids and adults.
Easy, hands-off cooking – The slow cooker (or Instant Pot) does most of the work, making it perfect for busy days.
Customizable heat and texture – Easily adjust spice levels, cheese amounts, or pasta to suit personal tastes.
Perfect for leftovers and meal prep – The flavors deepen over time, making it just as good—if not better—the next day.
Crowd-pleasing for any occasion – Ideal for game days, potlucks, cozy dinners, or casual gatherings.
Key Ingredients:
Lean Ground Beef – Provides a hearty, savory foundation, adding richness and depth that makes the soup filling and satisfying.
Chili Beans – Bring classic chili flavor along with tender texture, adding both protein and comforting substance to every bowl.
Tomato Sauce & Diced Tomatoes – Create a robust, slightly tangy base that ties the beef, beans, and spices together beautifully.
Macaroni – Soft, comforting pasta that turns the soup into a complete, spoonable meal reminiscent of childhood favorites.
Shredded Cheddar Cheese – Melts into the soup to create a creamy, indulgent finish that balances the bold chili spices.
Chili Powder & Cumin – Add warmth and depth, giving the soup its signature chili-inspired flavor without overwhelming heat.
Onion & Garlic Powder – Build an aromatic backbone that enhances the savory richness of the entire dish.
Expert Tips:
Brown the beef well before slow cooking – Taking time to fully brown the ground beef with the onion adds depth and prevents a greasy texture in the finished soup.
Drain excess fat carefully – Removing extra grease keeps the broth rich but not heavy, especially important once cheese is added.
Use cooked pasta for the slow cooker – Adding already-cooked macaroni at the end prevents it from absorbing too much liquid and turning mushy during long cook times.
Season gradually and taste late – Chili beans, tomatoes, and cheese all contribute salt, so final seasoning should be adjusted just before serving.
Add cheese off direct heat – Stir in shredded cheddar at the end so it melts smoothly without separating or becoming grainy.
Grate your own cheese if possible – Freshly shredded cheddar melts better than pre-shredded cheese, which often contains anti-caking agents.
Control thickness easily – If the soup becomes too thick, stir in a splash of warm beef broth. If too thin, let it sit uncovered for a few minutes before serving.
Let it rest before serving – A short rest allows the cheese and pasta to fully integrate, giving the soup a creamier, more cohesive texture.
Enhance leftovers thoughtfully – When reheating, add a little broth or milk and warm gently to restore the original creamy consistency.
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.
Important Notes When Making Crockpot Cheesy Chili Macaroni Soup:
Pasta continues to absorb liquid – Even after cooking, macaroni will keep soaking up broth, so adding it at the end helps preserve the right texture.
Cheese changes the consistency – Once the cheddar melts, the soup thickens quickly; a slightly looser broth before adding cheese is ideal.
Bean liquid adds flavor – Using chili beans with their sauce deepens the chili flavor, but be aware it also increases sodium.
Heat builds over time – Chili powder and hot sauce can become stronger as the soup cooks, so start modestly and adjust near the end.
Slow cooking enhances flavor – Longer cooking on low allows the spices and tomatoes to fully meld, creating a richer, more balanced soup.
Stir gently after adding cheese – Vigorous stirring can cause the cheese to break, affecting texture.
Best enjoyed fresh, but leftovers improve – The soup thickens overnight, and flavors deepen, making it excellent for next-day meals.
Freezing requires care – Pasta and cheese can change texture after freezing; if freezing, consider leaving them out and adding fresh when reheating.
Great base for customization – This recipe easily adapts to additions like corn, bell peppers, or extra spices without losing its core comfort appeal.
How to Enjoy Crockpot Cheesy Chili Macaroni Soup After Cooking
Let the soup rest briefly before serving
Allow the soup to sit for about 5–10 minutes after cooking. This helps the flavors settle and gives the broth a thicker, creamier consistency as the cheese fully melts.
Serve warm, not piping hot
Enjoying the soup when it’s gently hot prevents the cheese from separating and allows the chili spices to shine without overpowering the palate.
Stir well before ladling
The cheese and pasta naturally settle as the soup rests. A gentle stir ensures every bowl is evenly creamy and well-balanced.
Add finishing touches at the table
Sprinkle extra shredded cheddar, chopped green onions, or fresh herbs on top for added texture and visual appeal. A dash of hot sauce or cracked black pepper adds depth.
Pair with simple, comforting sides
Serve with crusty bread, garlic toast, cornbread, or crackers to soak up the rich, cheesy broth and complete the meal.
Adjust thickness to preference
If the soup thickens too much, stir in a splash of warm beef broth or milk. For a thicker consistency, let it sit uncovered for a few minutes.
Enjoy as a full meal
With protein, beans, pasta, and cheese, this soup is hearty enough to stand alone—perfect for cozy dinners or relaxed lunches.
Reheat gently for leftovers
Warm leftovers over low heat, stirring occasionally. Add a bit of broth or milk to restore creaminess and avoid overheating the cheese.
Savor slowly
This is comfort food meant to be enjoyed at an easy pace—each spoonful delivers warmth, richness, and familiar chili-cheese goodness.
Nutrition Information
Values are approximate and based on 1 serving, assuming the recipe serves 6.
Calories: 480–520 kcal | Total Fat: 24 g | Saturated Fat: 11 g | Monounsaturated Fat: 9 g | Polyunsaturated Fat: 2.5 g | Cholesterol: 95–110 mg | Sodium: 900–1,050 mg (depending on beans, broth, and added salt) | Total Carbohydrates: 42 g | Dietary Fiber: 6 g | Sugars: 8 g | Protein: 26 g
Frequently Asked Questions:
Can I make this soup ahead of time?
Yes. This soup is great for make-ahead meals. The flavors deepen as it rests, making it even more delicious the next day. Reheat gently and add a splash of broth or milk if it thickens too much.
Why did my soup become very thick after sitting?
Macaroni continues to absorb liquid as it cools. This is normal. Stir in warm beef broth or milk when reheating to reach your preferred consistency.
Can I use a different type of pasta?
Yes. Small pasta shapes like shells, rotini, or elbow macaroni work best. Avoid large or delicate pasta, which may break down or absorb too much liquid.
How spicy is this soup?
The soup is mildly spiced. You can increase heat by adding extra chili powder or hot sauce, or reduce it by omitting the hot sauce entirely.
Can I freeze Crockpot Cheesy Chili Macaroni Soup?
It can be frozen, but pasta and cheese may change texture slightly. For best results, freeze the soup base without pasta and cheese, then add them fresh when reheating.
Why should the ground beef be browned before adding it to the slow cooker?
Browning the beef first develops deeper flavor and removes excess grease, which keeps the soup rich but not oily.
Should the macaroni be cooked before adding it to the crockpot?
Yes, for the slow cooker method, the macaroni should be cooked separately and stirred in at the end. This prevents it from absorbing too much liquid and becoming mushy.
Can I add the cheese earlier in the cooking process?
It’s best to add the cheese at the very end. Adding it too early can cause it to separate or become grainy during long cooking times.
How do I control the thickness while the soup cooks?
Start with the full amount of broth, then adjust near the end. If the soup is too thick, add warm broth; if too thin, let it cook uncovered for a few minutes after adding the pasta.
When should I adjust seasoning for the best flavor?
Final seasoning should be done just before serving. Chili beans, cheese, and broth all contribute salt, so tasting at the end ensures balanced flavor.