Step-by-Step Instructions
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Combine the Base: Into your slow cooker, “dump” both cans of chili beans (do not drain them!) and the entire jar of pasta sauce. Stir them together until well combined.
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The Slow Simmer: Cover and cook on Low for 4 to 5 hours or on High for 2 to 3 hours. This allows the flavors of the sauce and the seasoned beans to meld together.
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Add the Pasta: About 30 to 45 minutes before you are ready to eat, stir in the dry elbow macaroni. Make sure the pasta is mostly submerged in the liquid.
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Final Soften: Cover the pot again and continue cooking until the pasta is tender. If the mixture looks too thick, you can splash in a half-cup of water or broth to reach your desired consistency.
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Serve: Give it one final stir and serve hot.
Why This Recipe Works
1. Maximum Flavor, Minimum Effort Because the chili beans come pre-seasoned and the pasta sauce already contains garlic, onion, and herbs, you don’t need to reach for your spice rack. The slow cooker does the heavy lifting of extracting those flavors.
2. Pantry-Friendly Staples Everything in this recipe has a long shelf life. You can keep these ingredients tucked away for a “rainy day” or those nights when you realize you forgot to take something out of the freezer for dinner.
3. High Satiety The combination of fiber-rich beans and carbohydrates from the pasta makes this a heavy-hitter in terms of fullness. It’s a dense, warm meal that provides plenty of energy.
Tips for Success
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Don’t Overcook the Pasta: Slow cookers vary in temperature. Start checking your macaroni after 30 minutes to ensure it stays “al dente” and doesn’t become too mushy.
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The “Dump” Variation: If you prefer a more “set it and forget it” style without adding the pasta at the end, you can use pre-cooked pasta and stir it in just before serving.
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Optional Upgrades: While the 3-ingredient version is perfect on its own, if you happen to have a stray onion in the pantry or some shredded cheese in the fridge, they make excellent additions. A dollop of sour cream or a dash of hot sauce also goes a long way.
Storing and Reheating
This dish keeps incredibly well in the refrigerator for up to 4 days. In fact, many people find that it tastes even better the next day after the pasta has had more time to soak up the savory sauce. When reheating, add a small splash of water to loosen the sauce back up.
Whether you are looking to save money or just need a break from complicated meal prep, this Chili Mac is a reliable, delicious staple that never fails to satisfy.
