This 5-ingredient slow cooker poor man’s chili mac is the kind of cozy, budget-friendly meal I lean on during busy weeks. Everything starts with dry wagon wheel pasta right in the bottom of the slow cooker, then you just dump in four more pantry staples and let it bubble away into a hearty, kid-approved dinner. It has that familiar chili mac comfort—meaty, tomatoey, and cheesy—without any fussy prep or extra dishes, which makes it perfect for small-town weeknights, potlucks, or those evenings when everyone’s hungry at a different time.
Spoon this chili mac into bowls and top with a little extra shredded cheese if you like. It’s great with a simple green salad, carrot sticks, or steamed corn on the side. Cornbread, garlic toast, or even buttered crackers are perfect for soaking up the sauce. For the grown-ups, a tangy coleslaw or sliced pickles help cut through the richness, and a glass of iced tea or lemonade keeps it feeling homey and relaxed.
5-Ingredient Slow Cooker Poor Man’s Chili MacServings: 6
Ingredients
2 cups dry wagon wheel pasta
1 pound ground beef, browned and drained
1 (24-ounce) jar chunky tomato pasta sauce
2 cups beef broth
2 cups shredded cheddar cheese, divided
Directions
Place the dry wagon wheel pasta in an even layer on the bottom of a 4- to 6-quart slow cooker. This is your base, so try to spread it out so the liquid can reach all the pieces.
Add the browned and drained ground beef on top of the dry pasta, spreading it evenly. You can brown the beef ahead of time and keep it in the fridge or freezer to make this even quicker on busy days.
Pour the jar of chunky tomato pasta sauce over the beef and pasta. Do not stir yet; just let it sit on top so the pasta stays mostly covered when you add the liquid.
Pour the beef broth evenly over everything in the slow cooker, making sure most of the pasta is moistened. Gently press down any pasta that’s sticking up so it’s touching some liquid or sauce.
Sprinkle 1 cup of the shredded cheddar cheese over the top. This first layer melts into the sauce as it cooks and helps everything come together into a creamy, chili mac-style mixture.
Cover the slow cooker with the lid and cook on LOW for 2 to 3 hours, or until the pasta is tender but not mushy. Try not to lift the lid for at least the first 1½ hours so the heat and moisture stay trapped inside.
Once the pasta is cooked to your liking, give everything a good stir from the bottom, making sure the wagon wheels are coated in the meaty sauce and no dry spots remain.
Sprinkle the remaining 1 cup shredded cheddar cheese over the top, cover again, and let it sit on LOW or WARM for about 5 to 10 minutes, just until the cheese is melted and gooey.
Taste and adjust with a pinch of salt or pepper if needed, then serve the chili mac straight from the slow cooker while it’s hot and bubbly.
Variations & Tips
For picky eaters, you can use a smooth pasta sauce instead of chunky so there are fewer visible bits, and choose a mild cheddar cheese. If your family likes a little heat, stir in a pinch of crushed red pepper flakes or a spoonful of chili powder with the beef broth. To lighten things up, swap the ground beef for ground turkey or a 50/50 mix of beef and turkey. You can also use chicken broth instead of beef broth if that’s what you have on hand. For extra creaminess, stir in a splash of milk or a spoonful of cream cheese right before adding the final layer of cheddar. If you need to stretch the meal for more people, serve the chili mac over baked potatoes or rice. Leftovers reheat well in the microwave with a small splash of broth or water to loosen the sauce, and they make an easy thermos lunch for school or work the next day.
