Slow Cooker Cheeseburger Macaroni
This hearty Slow Cooker Cheeseburger Macaroni combines seasoned ground beef, tender macaroni, rich tomato sauce, creamy cheese, and classic cheeseburger flavors in one comforting meal.
Ingredients
- 1 lb (500 g) ground beef
- 1 large onion, diced
- 2 cloves garlic, minced
- 2 cups (300 g) elbow macaroni, uncooked
- 2 cups (400 g) tomato sauce or crushed tomatoes
- 1 cup hot water or beef broth
- 1 cup heavy cream or milk
- 2 cups shredded cheddar cheese, divided
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1/2 teaspoon cumin
- Fresh parsley, for garnish (optional)
Instructions
1. Brown the Ground Beef
Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for about 2 minutes, until it begins to soften.
Add the minced garlic and ground beef. Break the beef apart with a wooden spoon and cook until completely browned with no pink remaining. Drain any excess fat.
2. Start the Slow Cooker
Transfer the cooked beef mixture to the slow cooker. Add the tomato sauce, hot water or beef broth, salt, black pepper, paprika, and cumin.
Stir everything together until well combined.
Cover and cook on HIGH for about 3 hours or LOW for 5–6 hours.
3. Add the Macaroni
About 30 minutes before serving, cook the elbow macaroni separately according to the package directions, but stop cooking about 2 minutes earlier than recommended so it remains slightly firm. Drain well.
Add the partially cooked macaroni to the slow cooker along with the cream or milk and 1 cup of shredded cheese. Stir gently to combine.
Cover and continue cooking for about 20–30 minutes, or until the pasta is tender and the sauce is creamy.
4. Add the Final Cheese
Sprinkle the remaining 1 cup of shredded cheese over the top. Cover and let it sit for about 5 minutes, until the cheese is completely melted.
Garnish with fresh parsley if desired and serve warm.
Tips
- Browning the ground beef before adding it to the slow cooker helps ensure it is fully cooked and gives the dish better flavor.
- Avoid overcooking the macaroni, as it can become mushy.
- For a lighter version, use milk instead of heavy cream.
- You can add diced bell peppers, mushrooms, peas, or spinach for extra vegetables.
- For a spicy kick, add crushed red pepper flakes or a little hot sauce.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Serves: 4–5
Prep Time: 15 minutes
Cook Time: 5–6 hours on LOW or about 3 hours on HIGH