My aunt swears by this dump-and-go method for a hearty family meal.

This slow cooker 3-ingredient chili mac is the kind of dump-and-go supper my Aunt Ruth swore by on busy farm days. She loved that she could toss everything into the crock in the morning, let it bubble away all afternoon, and by suppertime there’d be a hearty, cheesy pot of comfort waiting.

It’s pure Midwestern practicality: pantry staples, no fancy steps, and a big white slow cooker full of tender elbow macaroni in a rich, meaty chili sauce with melted cheese clinging to every bite. It’s the sort of family meal that disappears the minute you set it on the table.

Spoon this chili mac straight from the slow cooker into bowls and serve with a simple green salad or sliced cucumbers and onions in vinegar for a fresh bite alongside all that richness. Warm dinner rolls, cornbread, or even plain buttered toast are perfect for soaking up the extra sauce.

A little sour cream or a sprinkle of extra shredded cheese on top never hurts, and if your crowd likes a bit of zip, set out jarred jalapeño slices or hot sauce so folks can doctor their own bowls.

Slow Cooker 3-Ingredient Chili Mac

Servings: 6-8

Ingredients
2 (24–26 ounce) jars thick and hearty meat pasta sauce (meat-based spaghetti sauce or similar)
4 cups low-sodium beef broth
3 cups uncooked elbow macaroni
2 cups shredded yellow cheddar cheese (for topping, optional but recommended)

Directions

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