Crock Pot Cheeseburger Macaroni is the ultimate comfort food mash-up—think creamy mac and cheese meets a juicy cheeseburger, all made effortlessly in your slow cooker.
This easy one-pot meal is rich, hearty, and packed with cheesy, beefy goodness that satisfies both kids and grown-ups alike.
What You’ll Need for This Crock Pot Cheeseburger Macaroni
- Ground beef – Brings the savory, meaty base that defines the cheeseburger flavor in every bite.
- Onion – Adds depth and mild sweetness that balances the richness of the cheese and beef.
- Beef stock – Infuses the entire dish with bold, savory flavor while keeping the macaroni tender and juicy.
- Cream of potato soup – Offers creamy texture and subtle flavor that complements the beef and cheese perfectly.
- Elbow macaroni – The pasta of choice, soaking up all the saucy, cheesy goodness without getting mushy.
- Velveeta cheese – Melts seamlessly into the dish for that signature creamy, velvety finish.
- Cheddar cheese – Adds sharpness and a golden topping that ties the cheeseburger theme together.
How to Make It Happen: Crock Pot Cheeseburger Macaroni, Step-by-Step
Start by browning the ground beef until fully cooked, then transfer it to your slow cooker. Add in finely diced onion, beef stock, cream of potato soup, and seasonings, stirring well to combine.
Cover and cook on low for about 4–6 hours or on high for 2–4 hours, stirring occasionally if you can. When you’re about 30 minutes from mealtime, stir in the dry elbow macaroni and let it cook through, stirring every 10 minutes to avoid sticking.
Once the noodles are tender, mix in cubed Velveeta until melted and luscious. Finish it all off with shredded cheddar sprinkled over the top—let it melt into gooey perfection, then serve hot and enjoy every cheesy spoonful.
Cheeseburger-Inspired Tips & Twists
For extra depth, consider adding a splash of Worcestershire sauce or a squirt of ketchup and mustard when adding the soup—it really dials up the cheeseburger flavor. If you’re craving some crunch, top each serving with crushed pickles or crispy bacon bits. For a spicier take, stir in diced green chilies or a pinch of cayenne. Ground turkey or chicken works just as well if you’re looking for a leaner twist.
And don’t skip the cream of potato soup—it acts as a creamy binding agent and enhances the dish’s heartiness. You can also substitute it with cream of mushroom or cheddar soup for a slight flavor shift.
Storing the Goodness: Leftover Love
This Crock Pot Cheeseburger Macaroni stores beautifully. Let it cool completely before transferring to an airtight container. In the fridge, it’ll last up to 4 days. To freeze, portion it into freezer-safe containers for up to 2 months.
To reheat, microwave individual servings with a splash of milk or beef broth to loosen it up. For a full reheat, warm it gently on the stovetop over medium-low heat, stirring frequently to prevent sticking and maintain creaminess.
Crock Pot Cheeseburger Macaroni
Ingredients
- 10.5 ounces cream of potato soup
- 1 teaspoon onion powder
- 1 small onion finely diced
- 1 teaspoon black pepper
- 2 cups shredded cheddar cheese
- 16 ounces elbow macaroni uncooked
- 1 teaspoon garlic powder
- 2 pounds ground beef
- 8 ounces Velveeta cheese cubed
- 4 cups beef stock
- 1 teaspoon paprika
Instructions
- In a large skillet over medium-high heat, brown the ground beef, crumbling it as it cooks until no pink remains, approximately 10 minutes. Drain the excess fat and transfer the beef to the bottom of a 6 to 8-quart slow cooker.
- To the slow cooker, add the diced onion, beef stock, cream of potato soup, black pepper, garlic powder, onion powder, and paprika. Stir thoroughly to integrate all the ingredients.
- Secure the lid and cook on low for 4 to 6 hours or on high for 2 to 4 hours, stirring intermittently if possible.
- Stir in the uncooked elbow macaroni and continue cooking for 20 to 30 minutes, stirring every 10 minutes, until the pasta reaches a tender texture.
- Incorporate the cubed Velveeta cheese, stirring it through the mixture. Cover and allow to sit for 5 minutes, then stir until fully melted and evenly combined.
- Sprinkle the shredded cheddar cheese across the top, replace the lid, and let it melt completely, approximately 5 to 10 minutes.
- Serve warm and enjoy the creamy, cheesy comfort.
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