This Crock Pot Cheeseburger Macaroni is so flavorful, perfectly creamy, cheesy, and oh so beefy! A dinner the whole family will love!
DINNER MADE EASY- THANKS TO THE SLOW COOKER!
Crock Pot Cheeseburger Macaroni is a delicious and easy-to-make meal that will excite the whole family! With just a few simple ingredients and your trusty slow cooker, you can have an amazing dinner in no time. The combination of cheese, macaroni, and ground beef makes this dish creamy and flavorful. And with minimal effort required to prepare it, you’ll be enjoying Slow Cooker Cheeseburger Macaroni before you know it!
FREQUENTLY ASKED QUESTIONS:
Nope! That’s the beauty of this recipe, it’s customizable. Just use a different can of cream of something soup – or use your own homemade version.
Yes, if you’re out of macaroni or want to use a different pasta shape, you sure can. Just keep in mind that different pasta types may require different cooking times. But, some other ideas are small shells, mini farfalle, or ditalini.
Wanna swap out the ground beef? That’s no problem! Simply use ground chicken, ground turkey, ground sausage or ground pork. You can even use a combination of any of them together.
Instead of beef stock you can use beef broth. It won’t be quite as rich but it will still work. If you choose to use a different ground meat instead of beef, you can swap out the stock choice to chicken stork or something else if it would compliment it better as well.
If you’re serving this to a crowd, be cautious os using the warm setting for too long on the Crock Pot because this can dry out the dish.
Yes, you can use different flavored cheese if desired. You can even use a white blanco Velveta cheese block if desired. Additionally, you can get a block of your favorite hard cheese and shred it with a grater.
I know some people are hesitant about using Velveeta but nothing gives the creamy quality like Velveeta. Use a homemade recipe if you have one, or use whatever you would normally use in place of it or just skip it altogether (although you will lose that creaminess.)
Leftovers should be transferred to an airtight container once it has cooled completely. Then you can refrigerate the leftovers for up to 3 days or you can freeze them for up to 3 months.
Leftovers can be reheated using the microwave until they’re warmed through again. When reheating pasta, I always suggest adding just a sprinkling of water and then cover with a slightly damp paper towel. This will keep it from drying out. Give it all a good stir before serving.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- ground beef
- beef stock
- can of cream of potato soup
- black pepper
- garlic powder
- onion powder
- elbow macaroni
- Velveeta cheese, cubed
- shredded cheddar cheese
HOW TO MAKE CROCK POT CHEESEBURGER MACARONI:
In a large skillet over medium-high heat, add the ground beef and break it up into crumbles. Cook until there is no pink left, about 10 minutes.
Drain excess grease and add the ground beef to the bottom of a 6 or 8 quart slow cooker. Add the onion, beef stock, cream of potato soup, black pepper, garlic powder, onion powder, and paprika to the slow cooker. Stir to combine.
Place the cooker on low heat for 4-6 hours or high for 2-4 hours. Stir every hour or so if you can.
Add the macaroni noodles and stir to combine. Continue to cook for 20-30 minutes, stirring every 10 minutes until the noodles are fully cooked.
Add the cubed Velveeta, stir it in. Place the top back on the pot and wait 5 minutes. Stir until all of the Velveeta is melted.
Sprinkle the cheddar cheese on top and replace the lid again until the cheese is melted, 5-10 minutes.
CRAVING MORE RECIPES?
Crock Pot Cheeseburger Macaroni
- In a large skillet over medium-high heat, add 2 pounds ground beef and break it up into crumbles. Cook until there is no pink left, about 10 minutes. Drain excess grease and add the ground beef to the bottom of an 6-8 quart slow cooker.
- Add 1 small onion, finely diced, 4 cups beef stock, 10.5 ounce can cream of potato soup, 1 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1 teaspoon paprika to the slow cooker. Stir to combine.
- Place the cooker on low heat for 4-6 hours or high for 2-4 hours. Stir every hour or so if you can.
- Add 16 ounces uncooked elbow macaroni, and stir to combine. Continue to cook for 20-30 minutes, stirring every 10 minutes until the noodles are fully cooked.
- Add the cubed 8 ounces Velveeta cheese, cubed and stir it in. Place the top back on the pot and wait 5 minutes. Stir until all of the Velveeta is melted.
- Sprinkle the 2 cups shredded cheddar cheese on top and replace the lid again until the cheese is melted, 5-10 minutes. Serve immediately.
- You can use cream of mushroom, cream of chicken or cream of celery soup in place of the cream of potato. I just think potato goes very well with this overall dish. You can make your own cream of chicken soup if you prefer.
- Any small pasta will work if you don’t have elbow noodles on hand. Ditalini, small shells, and mini farfalle will all work. The cooking time may vary on the different pasta types (you’ll have to estimate that yourself.)
- You can use ground turkey, ground chicken, or ground pork in place of the ground beef.
- Don’t like Velveeta? Just skip it and use however much shredded cheddar cheese you enjoy.
- Reheat leftovers in the microwave until warmed through.
- Keep leftovers in the fridge for up to 3 days. Freeze for up to 3 months.
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.