Crock Pot Cheeseburger Macaroni
A hearty, slow-cooked twist on the classic hamburger helper, this Crock Pot Cheeseburger Macaroni is packed with savory beef, creamy cheeses, and tender pasta—all infused with bold seasoning and rich broth. Effortless to prepare and deeply satisfying, this dish is perfect for cozy weeknight dinners.
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.
Notes
Refer to the FAQ section for suggested ingredient swaps and common troubleshooting tips.