This hearty meal blends the comforting flavors of cheesy macaroni and classic beef chili into one rich soup. It is designed for easy preparation in either a slow cooker or a pressure cooker for a filling family dinner.
List of ingredients
- 1 Pound Lean Ground Beef – browned and drained.
- 1 Large Onion, Diced – for aromatic base.
- 1 15 Ounce Can Tomato Sauce – provides a smooth texture.
- 1 15 Ounce Can Diced Tomatoes – adds chunky texture.
- 3 15 Ounce Cans Chili Beans – include the liquid for flavor.
- 3 Cups Beef Broth – ensures a soup-like consistency.
- 1 Tablespoon Chili Powder – for traditional chili warmth.
- 2 Teaspoons Garlic Powder – enhances savory notes.
- 1 Teaspoon Cumin – adds earthy depth.
- 1/2 Teaspoon Salt – adjusts seasoning.
- 1 Teaspoon Hot Sauce, Optional – adds a touch of heat.
- 2 Cups Macaroni, Cooked if using slow cooker – use al dente pasta.
- 1 1/2 Cups Shredded Cheddar Cheese – use microbial-rennet cheese for melting.
step-by-step instructions
- Brown the Meat: In a large skillet over medium-high heat, cook the ground beef and diced onion until the meat is no longer pink. Drain any excess grease from the pan.
- Combine Slow Cooker Ingredients: Transfer the beef mixture to the slow cooker and stir in the tomato sauce, diced tomatoes, chili beans, beef broth, and all seasonings.
- Slow Cook: Cover the pot and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
- Final Touch for Slow Cooker: Just before serving, stir in the pre-cooked macaroni and shredded cheese until the cheese is completely melted.
- Instant Pot Alternative: Use the saute mode (high) to brown the beef and onion, then drain grease.
- Pressure Cook: Add all other ingredients, including uncooked macaroni, to the pot. Seal the valve and cook on manual high pressure for 5 minutes.
- Finish Instant Pot: Perform a quick pressure release, open the lid, and stir in the cheese before serving.
Expert Tips for Perfect Results
Searing the Ground Beef
Always brown the beef thoroughly in a skillet before adding it to the slow cooker. Searing the meat creates a Maillard reaction, which develops deep, savory flavors that cannot be achieved by simmering raw meat in liquid. Ensure you drain the grease to avoid an oily film on top of your soup.
Managing Macaroni Texture
If you are using a slow cooker, always boil your pasta separately to al dente. Adding raw pasta to a slow cooker often leads to mushy noodles because they overcook during the long simmering process. Adding them at the very end ensures they maintain a slight bite.
Selecting the Best Cheese
Freshly grated cheddar cheese from a block melts much smoother than pre-shredded varieties. Pre-shredded cheeses are coated in potato starch or cellulose to prevent clumping in the bag, which can make the soup slightly grainy. Grating your own cheese results in a creamier, more cohesive sauce.
Optimizing the Onion Sauté
Cook the diced onion along with the beef until the onion is translucent and soft. This removes the raw bite of the onion and integrates the sweetness into the meat. If the beef releases a lot of moisture, keep the heat high to ensure the onions sauté rather than steam.
Customization and Substitutions
Alternative Bean Choices
While traditional chili beans are recommended, you can use a mix of kidney beans and pinto beans for varied textures. If you prefer a smoother soup, you can partially mash one can of beans before adding them to the pot. This naturally thickens the broth without adding flour.
Adjusting the Spice Level
To increase the heat, add a pinch of cayenne pepper or crushed red pepper flakes during the simmering process. If you find the chili powder too dominant, you can balance it with a teaspoon of brown sugar. For a milder version, omit the hot sauce and reduce the chili powder slightly.
Tomato Variations
If you prefer a smoother consistency without chunks, replace the diced tomatoes with an additional can of tomato sauce. Conversely, using fire-roasted diced tomatoes can add a subtle smoky flavor that complements the cumin and chili powder perfectly.
Beef Broth Alternatives
If beef broth is unavailable, a high-quality vegetable broth can be used as a substitute. This maintains the liquid volume while providing a savory base. Avoid using water, as it will dilute the flavor of the seasonings and the richness of the beef.
Serving and Pairing Suggestions
Fresh Garnish Ideas
Top each bowl with freshly chopped green onions or cilantro to add a burst of color and freshness. A dollop of sour cream or Greek yogurt on top provides a cooling contrast to the spicy chili base. Shredded carrots can also be added for a slight crunch and nutritional boost.
Complementary Side Dishes
Serve this soup with warm honey cornbread to balance the savory and spicy notes of the chili. A crisp green salad with a light vinaigrette is another excellent pairing that cuts through the richness of the cheese and beef. Garlic toasted baguette slices are also great for dipping.
Adding Creamy Elements
For an even richer experience, stir in a tablespoon of cream cheese along with the cheddar. This creates a velvety texture that mimics a gourmet macaroni and cheese. Ensure the cream cheese is softened before stirring it in to avoid lumps.
Storage and Preservation
Refrigerating Leftovers
Store any remaining soup in airtight containers in the refrigerator for up to 4 days. Be aware that the macaroni will continue to absorb liquid as it sits, which may make the soup thicker over time. This is normal and can be easily fixed during reheating.
Freezing the Soup Base
To freeze this meal, prepare the soup without adding the macaroni or cheese. Freeze the chili base in freezer-safe bags or containers for up to 3 months. When ready to eat, thaw the base and then add freshly cooked pasta and cheese.
Thawing Procedures
Thaw frozen soup base in the refrigerator overnight for the safest and most consistent results. Avoid thawing at room temperature to prevent bacterial growth. Once thawed, gently heat the mixture on the stove before adding the final ingredients.
Reheating Guidelines
Stovetop Reheating Method
The best way to reheat this soup is in a pot over low to medium heat. Add a splash of beef broth or water to restore the original consistency, as the pasta absorbs the liquid during storage. Stir frequently to prevent the cheese from scorching on the bottom.
Microwave Heating Tips
When using a microwave, heat the soup in short intervals of 1 to 2 minutes. Stir the soup between each interval to ensure the heat is distributed evenly. This prevents hot spots and keeps the macaroni from overcooking further.
Maintaining Pasta Integrity
Avoid boiling the soup during the reheating process. High heat can cause the previously cooked macaroni to break apart or become overly soft. Keep the temperature at a gentle simmer to preserve the texture of the noodles.
Troubleshooting Common Issues
Soup is Too Thin
If the soup is too watery, let it simmer without a lid for 30 minutes to allow some liquid to evaporate. Alternatively, you can mash a small portion of the beans against the side of the pot and stir them back in to naturally thicken the base.
Soup is Too Thick
If the soup becomes too thick, especially after refrigeration, stir in additional beef broth one quarter-cup at a time. Continue adding liquid until you reach your desired soup-like consistency. Stir gently to avoid breaking the macaroni.
Overcooked Noodles
If the macaroni becomes too mushy, it is usually because they were added too early or overcooked during the initial boil. In the future, ensure you cook them exactly to al dente. For the current batch, avoid further boiling and serve immediately.
Cheese Clumping
If the cheese forms clumps instead of melting smoothly, it is likely due to the temperature being too low or the use of pre-shredded cheese. Stir the soup over low heat and whisk the cheese in gradually to encourage a smooth melt.
Frequently Asked Questions
Can I use a different type of pasta?
Yes, you can use shells, rotini, or elbow macaroni. Just ensure the pasta size is similar so that it distributes evenly throughout the soup and cooks consistently.
Do I need to drain the canned beans?
No, do not drain the beans. The liquid in the cans contains starch and flavor that helps thicken the soup and enhances the overall taste of the chili.
Can this be made in a regular pot on the stove?
Yes, you can simmer all ingredients (except pasta and cheese) in a large pot over medium-low heat for about 45 to 60 minutes. Add the cooked pasta and cheese at the end just as you would with the slow cooker method.
Can I use ground turkey instead of beef?
Ground turkey is a suitable alternative. Since turkey is leaner, you may not need to drain as much grease, but you might want to add a teaspoon of olive oil during the browning process to prevent sticking.
Is it possible to double the recipe in an Instant Pot?
Doubling the recipe in an Instant Pot can be risky due to the maximum fill line and the way pasta cooks under pressure. It is safer to cook the recipe in two batches or use a very large 8-quart pot with caution.
Print
Crockpot Cheesy Chili Macaroni Soup
- Total Time: 8 hours 10 minutes
- Yield: 6 servings 1x
- Diet: General
Description
Cheesy Chili Macaroni Soup – This hearty dinner combines cheesy chili and macaroni soup right in your crockpot or instant pot! The most flavorful macaroni soup loaded with beef, beans, and cheese!
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
- Step: Brown the ground beef in a large skillet over medium high heat along with the diced onion until no longer pink.
- Step: Drain grease if neccessary.
- Step: Add the beef mixture to the bottom of your slow cooker along with the tomato sauce, diced tomatoes, chili beans, beef broth, and seasonings.
- Step: Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- Step: Before serving, add the shredded cheese and cooked macaroni and stir well, until the cheese is melted.
- Step: Serve immediately.
Notes
For the slow cooker method, make sure you add COOKED macaroni noodles. For the Instant Pot method the macaroni should be UNCOOKED when added to the pot. You do not need to drain the beans for this recipe. The liquid should be added with them for flavor.
- Prep Time: 10 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1.5 Cups
- Calories: 400 kcal
- Sugar: 8 g
- Sodium: 950 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 6 g
- Protein: 22 g
- Cholesterol: 70 mg