There’s just something magical about coming home to a meal that’s already cooked and filling your kitchen with the rich, savory scent of melted cheese and spices. That’s exactly what you get with this Crock Pot Cheeseburger Macaroni—a slow-cooked, cheesy pasta dish that tastes just like your favorite drive-thru burger, only heartier and way more satisfying.
If your family loves comfort food (and let’s be honest, who doesn’t?), this one is going to be a regular in your weeknight dinner rotation. It combines the flavor of a classic cheeseburger with creamy, tender pasta all simmered together in one pot. No mess. No standing over the stove. Just dump, stir, and let your slow cooker do its thing. Perfect for busy days when you need something hearty, delicious, and totally kid-approved.
We make this all the time at our house—especially on hectic weeknights or lazy Sundays when I want to put dinner on autopilot. The creamy cheese sauce, seasoned ground beef, and perfectly tender macaroni all meld together into one cheesy, crave-worthy casserole. And let me tell you, the leftovers are just as good (if not better) the next day.
Ready to make it yourself? Let’s get this cozy classic started.
Ingredients You’ll Need
2 lb ground beef
1 small onion, finely diced
4 cups beef stock
1 (10.5 oz) can cream of potato soup
1 tsp black pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
16 oz uncooked elbow macaroni
8 oz block Velveeta cheese, cubed
2 cups shredded cheddar cheese
STEP 1: Brown the Ground Beef
Start things off by placing the ground beef in a large skillet over medium-high heat. Use a spoon or spatula to break it up into small crumbles as it cooks. You’ll want to keep going until there’s no pink left—about 10 minutes total.
Once the beef is fully cooked, go ahead and drain off any excess fat. This helps keep your final dish from being too greasy, especially since we’re adding a good amount of cheese later on.
STEP 2: Load Up the Crock Pot
Now that your beef is browned, it’s time to start layering all the goodness into your slow cooker. Transfer the cooked beef to the bottom of a 6–8 quart slow cooker. Then add your diced onion, beef stock, can of cream of potato soup, and all your spices—black pepper, garlic powder, onion powder, and paprika.
Give everything a good stir until the soup and spices are well blended with the beef and broth. This forms the flavorful base that will soak into the pasta and bring everything together as it cooks.
STEP 3: Let It Simmer
Pop the lid on your slow cooker and set it to cook on Low for 4–6 hours or High for 2–4 hours. You don’t have to stir constantly, but if you’re home and can give it a quick mix once or twice during the cook time, it helps the flavors really develop evenly.
This is the part where your kitchen starts smelling amazing. The onions soften, the spices bloom, and the beef becomes ultra savory thanks to that rich broth and soup combo.
STEP 4: Add the Macaroni
After your initial cook time is up, it’s time to stir in the uncooked elbow macaroni. This is where it starts turning into that classic cheeseburger-meets-macaroni casserole we all know and love.
Cover the slow cooker again and set it on High for another 20–30 minutes, stirring every 10 minutes or so. Keep a close eye on the pasta here—it should be tender but not mushy. Depending on your slow cooker, it may finish on the earlier side.
Cheesy Crock Pot Magic: Finishing Your Cheeseburger Macaroni
Now that your macaroni is cooking away in all that rich, beefy goodness, it’s time for the most satisfying part—adding the cheese. This is where your slow cooker creation goes from good to “can’t-stop-eating-this” amazing. The creamy, melty blend of Velveeta and shredded cheddar wraps every bite of macaroni and beef in a cheesy hug.
If you’re feeding a crowd (or just a hungry family), this dish hits all the right notes: comforting, flavorful, and so easy to scale up or customize. Plus, the hands-off cooking time frees you up to get everything else done—or to just sit down and relax for once. You deserve it.
Let’s keep going and finish this delicious crock pot casserole strong.
STEP 5: Add Velveeta and Melt
Once your macaroni is tender, it’s time to stir in the cubed Velveeta cheese. You’ll want to add the cheese evenly across the top, then replace the lid and let it sit for about 5 minutes. This gives the Velveeta time to soften without overcooking the pasta.
After the 5 minutes, give the mixture a good stir. The Velveeta should melt right into the sauce, turning everything extra creamy and smooth. It’s the key to that classic cheeseburger flavor and texture—melty, rich, and just the right amount of gooey.
STEP 6: Top with Shredded Cheddar
Now for the final cheesy touch. Sprinkle 2 cups of shredded cheddar cheese evenly over the top of the mixture. This adds a second layer of cheese that melts into a golden, bubbly topping as it finishes in the crock pot.
Cover the slow cooker one last time and let it sit for 5–10 minutes, just until the cheddar is melted and slightly gooey on top. If your slow cooker has a “Keep Warm” function, this is a great time to use it.
By the time you lift the lid again, you’ll have a full pot of cheesy, beefy macaroni just waiting to be scooped onto plates.
STEP 7: Stir and Serve
Once the cheddar is melted, give the casserole one final gentle stir to distribute all that cheesy goodness evenly. Then serve it up hot, straight from the slow cooker. This dish is filling, flavorful, and just the kind of hearty meal everyone’s excited to come home to.
Whether it’s a weeknight dinner, potluck, or just a cold day where you need some real comfort food, this Crock Pot Cheeseburger Macaroni delivers every time.
Tips, Tricks & Easy Variations
Don’t skip the stirring. When you add the macaroni and during the cheese melting steps, give things a stir every 10 minutes or so. This helps prevent sticking and ensures everything cooks evenly.
Add a pop of veggies. Want to sneak in some greens? Stir in a cup of frozen peas or corn when you add the macaroni. It’s an easy way to add a bit of color and texture.
Swap the cheese. While Velveeta gives you that ultra-creamy texture, you can also use cubed American cheese or extra sharp cheddar for a more pronounced cheese flavor. If you’re looking to reduce fat, go with a lower-fat cheese blend or light cheddar.
Lighter version option. Swap the cream of potato soup for a reduced-fat version, or even cream of mushroom if that’s what you have on hand. You can also use lean ground beef or ground turkey to cut down on calories.
Make it spicy. Add a pinch of cayenne or red pepper flakes to the seasoning mix if your crew likes a little heat.
Storage tip. Leftovers reheat beautifully! Just add a splash of beef stock or milk to bring the creamy texture back when microwaving.
Crock Pot Cheeseburger Macaroni: FAQs & Final Thoughts
Now that you’ve got the full breakdown of how to make this ultra-comforting Crock Pot Cheeseburger Macaroni, let’s wrap things up with a few questions I often get about the recipe. Whether you’re wondering about substitutions, leftovers, or cooking times, I’ve got you covered.
This dish is one of those reliable, family-friendly meals that’s easy to return to again and again. But a few small tweaks can really make it your own.
Frequently Asked Questions
1. Can I use a different type of pasta?
Yes, but stick with small shapes that cook in about the same time as elbow macaroni. Shells, rotini, or small penne will work. Just monitor cook time closely so they don’t get mushy.
2. What if I don’t have cream of potato soup?
Cream of mushroom or cream of cheddar soup can be swapped in with good results. You’ll get a slightly different flavor, but the creamy texture will be the same.
3. Can I use ground turkey instead of ground beef?
Absolutely! Ground turkey works great and gives the dish a slightly lighter feel. Just be sure to season generously since turkey has a milder flavor.
4. Is there a way to make this ahead of time?
You can cook the ground beef and prep all your ingredients the night before. Store them in the fridge, then add everything to the crock pot the next day. Just wait to add the pasta and cheese until the final steps.
5. How do I keep the pasta from getting mushy?
Only add the pasta during the final 20–30 minutes of cooking and stir every 10 minutes. Also, make sure your slow cooker doesn’t run too hot—some can overcook pasta if left too long.
6. Can I freeze leftovers?
You can, but the texture of the pasta may change slightly when thawed and reheated. If you’re planning to freeze, try undercooking the pasta just a bit so it holds up better when reheated.
7. What side dishes go well with this?
This is a pretty filling dish on its own, but if you want to round it out, a simple green salad or some roasted vegetables make a great side. Garlic bread or dinner rolls are always a hit too.
Conclusion: Your New Favorite Crock Pot Casserole
If you’re like me and always looking for dinner ideas that are easy, filling, and guaranteed to please even the pickiest eaters—this Crock Pot Cheeseburger Macaroni is going to earn a permanent spot on your meal planning list.
It’s cheesy, hearty, and full of those nostalgic flavors we all know and love. Plus, the slow cooker takes all the stress out of dinnertime. Just toss it in, let it simmer, and you’re rewarded with a dish that’s seriously satisfying.
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Crock Pot Cheeseburger Macaroni
Description
A hands-off slow-cooker meal that transforms ground beef, pasta, and creamy cheese into a comforting, family-friendly casserole. Flavored like a classic cheeseburger—complete with onions, spices, and melty Velveeta—this dish simmers to perfection while you go about your day.
Ingredients
2 lb ground beef
1 small onion, finely diced
4 cups beef stock
10.5 oz can cream of potato soup
1 tsp black pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
16 oz uncooked elbow macaroni
8 oz block Velveeta cheese, cubed
2 cups shredded cheddar cheese
Instructions
1️⃣ Place the ground beef in a large skillet over medium-high heat and break it into crumbles. Cook until no pink remains, about 10 minutes. Drain off any excess fat.
2️⃣ Transfer the cooked beef to the bottom of a 6–8 quart slow cooker. Add the diced onion, beef stock, cream of potato soup, black pepper, garlic powder, onion powder, and paprika. Stir until everything is evenly combined.
3️⃣ Cover the slow cooker and cook on Low for 4–6 hours or on High for 2–4 hours, stirring once or twice if possible.
4️⃣ After the initial cook time, stir in the uncooked elbow macaroni. Cover and continue cooking on High for 20–30 minutes, stirring every 10 minutes, until the macaroni is tender.
5️⃣ Add the cubed Velveeta to the slow cooker. Replace the lid and let sit for 5 minutes, then stir until the Velveeta is fully melted and incorporated into the sauce.
6️⃣ Sprinkle the shredded cheddar cheese on top. Cover again and allow 5–10 minutes for the cheddar to melt into a bubbly topping.
7️⃣ Give the casserole one final stir, then serve hot straight from the crock pot.
Notes
Leftover casserole keeps well in the refrigerator for up to 4 days; reheat gently in the microwave or on the stovetop with a splash of beef stock to restore creaminess.
For extra texture, stir in a cup of frozen peas or corn when you add the macaroni.
If you prefer a sharper flavor, swap half the Velveeta for cubed American cheese or extra sharp cheddar.
To lighten the dish, use reduced-fat cream of potato soup and replace half the cheddar with a lower-fat cheese blend.
