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Bowl of Crockpot Macaroni Cheeseburger Soup topped with fresh parsley and melted cheese on a wooden table

Crockpot Macaroni Cheeseburger Soup

This Crockpot Macaroni Cheeseburger Soup is a time-saving hero that delivers creamy, cheesy goodness packed with beef and macaroni, perfect for cozy nights.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 10 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 pounds lean ground beef
  • 1 small white onion, chopped
  • 3 cloves of garlic, minced
  • 6 cups strong chicken stock
  • 1 cup grated carrots
  • 1 teaspoon basil
  • 1 1/2 cups whole milk
  • 16 ounces Velveeta, cubed
  • 1 1/2 to 2 cups uncooked macaroni noodles (or cooked, if preferred)

Equipment

  • 6-quart slow cooker
  • Large skillet for browning the beef
  • Wooden spoon for stirring

Method
 

  1. In a large skillet, cook the ground beef until mostly browned.
  2. Add the chopped onion and sauté until soft and translucent.
  3. Add the minced garlic and cook for 1-2 more minutes, until fragrant. Ensure the beef is fully browned.
  4. Transfer the beef mixture to the bottom of your crockpot.
  5. Pour in the chicken stock and stir in the grated carrots and basil.
  6. Set your slow cooker to “low” and cook for 6-8 hours.
  7. About 30 minutes before serving, stir in the macaroni noodles (cooked or uncooked, depending on preference).
  8. Gently whisk in the whole milk and cubed Velveeta. Stir until fully melted and creamy.
  9. Serve hot and enjoy the rich, cheesy goodness!

Notes

Browning beef: Don’t skip this step. It adds depth and prevents greasiness.
Cheese strategy: Velveeta melts smoothly, but feel free to mix in sharp cheddar for extra flavor.
Prevent mushy pasta: Prefer firmer noodles? Cook them separately and stir in right before serving.
Make ahead: This soup stores beautifully in the fridge for up to 4 days.
Reheat like a pro: Rewarm over low heat, adding a splash of milk if it thickens too much.