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Creamy Crockpot Cheeseburger Macaroni in a white bowl topped with crispy bacon and chives on a wooden table

Crockpot Cheeseburger Macaroni

This Crockpot Cheeseburger Macaroni is a time-saving, creamy, and cheesy twist on the classic beef macaroni casserole, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 5 hours 45 minutes
Total Time 5 hours 55 minutes
Servings: 8 servings
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 pounds ground beef
  • 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
  • 1 teaspoon paprika
  • 16 ounces uncooked elbow macaroni
  • 8 ounce block Velveeta cheese, cubed
  • 2 cups shredded cheddar cheese

Method
 

  1. In a large skillet, brown 2 pounds of ground beef over medium-high heat. Break it into crumbles as it cooks. This takes about 10 minutes.
  2. Once fully cooked and no pink remains, drain any excess grease. Transfer the beef to your slow cooker.
  3. Add 1 small diced onion, 4 cups beef stock, cream of potato soup, black pepper, garlic powder, onion powder, and paprika to the slow cooker. Stir gently to combine.
  4. Set your slow cooker to low for 4-6 hours or high for 2-4 hours. Stir occasionally if possible.
  5. After the cooking time, add 16 ounces of uncooked elbow macaroni and stir well. Let it cook for 20-30 minutes, stirring every 10 minutes to ensure even cooking.
  6. When your pasta is tender, stir in the cubed Velveeta cheese. Cover and let sit for 5 minutes to melt, then stir again until smooth.
  7. Top everything with 2 cups of shredded cheddar cheese. Cover again for 5-10 minutes to melt that final cheesy layer.
  8. Serve hot and enjoy the ultimate creamy cheeseburger pasta!

Notes

Give the beef a good sear: Browning it first amps up the flavor, so don’t rush this step! Keep an eye on the pasta: Stir every 10 minutes when you add the noodles, so they don’t stick or clump. Velveeta first, shredded later: The Velveeta melts into the sauce, while the cheddar creates a gooey topping. Double the batch: This freezes beautifully—perfect for meal prep or leftovers. Reheat gently: Add a splash of milk when you reheat to keep the sauce creamy.