Crock Pot Cheeseburger Macaroni

This Cheeseburger Macaroni is like a homemade hamburger helper - but better, cheesier, and beefier! So simple and made in the Crock Pot!

Course Main Course

Cuisine American

Keyword Cheeseburger Macaroni, Slow Cooker Cheeseburger Macaroni

Prep Time 10

Cook Time 5 45

Total Time 5 55

Servings servings

Calories 723kcal

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.