I made this Crock Pot Cheeseburger Mac and ended up with ridiculously creamy, no-fuss mac that makes Easy Crockpot Dinners look like a cheat code.

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I adore this Crock Pot Cheeseburger Macaroni because it’s sloppy, cheesy, and honest. I love that Slow Cooker Ground Beef turns into this melty, saucy mess that makes weeknights feel less like a battle.

I’m obsessed with the way shredded sharp cheddar cheese melts into every noodle and adds that sharp kick. Hamburger Crockpot Recipes usually promise easy, but this one actually delivers comfort without pretending to be fancy.

And I can eat it straight from the pot, no ceremony. But also, people ask for seconds.

Pure, dumb joy in spoonfuls. Zero regrets, ever.

It’s my go-to, every dang time.

Ingredients

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Ground beef: basically the meaty backbone, protein and hearty comfort in every bite.
Yellow onion: sweet, slightly crunchy when cooked, adds cozy savory depth.
Garlic: it’s punchy and aromatic, wakes the whole dish up.
Elbow macaroni: fun, chewy tubes that trap sauce and make it friendly to eat.
Beef broth: adds savory richness and keeps everything saucy, not watery.
Diced tomatoes: a bright, juicy pop and a little tang in the mix.
Tomato paste: packs concentrated tomato flavor, makes the sauce more robust.
Worcestershire sauce: basically umami magic, gives that classic burger-ish note.
Mustard (powder or prepared): a subtle tang that cuts through the richness.
Salt: brings out flavors, don’t sleep on it—balances everything.
Black pepper: a warm bite that keeps the dish from tasting flat.
Onion powder: adds extra savory boost when you want more oniony depth.
Garlic powder: layered garlic flavor, handy if you want subtlety.
Whole milk: makes it creamy and smooth, richer than low-fat milks.
Sharp cheddar: melty, tangy cheese that makes it irresistibly gooey.
Extra cheddar topping: basically cheesy crowning glory, because yes you should add more.
Butter: optional creaminess boost, makes things silkier and slightly richer.
Parsley or chives: fresh, bright herb finish that lightens the heaviness.

Ingredient Quantities

1 pound lean ground beef

1 medium yellow onion, diced

2 cloves garlic, minced

2 cups uncooked elbow macaroni

3 cups beef broth

1 can (14.5 ounces) diced tomatoes, undrained

2 tablespoons tomato paste

1 tablespoon Worcestershire sauce

1 teaspoon yellow mustard powder or 1 tablespoon prepared mustard

1 teaspoon salt, or to taste

1/2 teaspoon black pepper

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1 1/2 cups whole milk

2 cups shredded sharp cheddar cheese, plus extra for topping

2 tablespoons butter (optional for extra creaminess)

Fresh parsley or chives for garnish, optional

How to Make this

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1. Brown the beef: in a large skillet over medium-high heat cook 1 pound lean ground beef with the diced onion until beef is no longer pink and onions are soft, drain off excess fat. Add the minced garlic in the last 30 seconds so it gets fragrant but not burnt.

2. Transfer the beef mixture to the slow cooker and stir in 2 cups uncooked elbow macaroni, 3 cups beef broth, 1 can (1
4.5 oz) diced tomatoes with their juices, 2 tablespoons tomato paste, 1 tablespoon Worcestershire sauce, and either 1 teaspoon yellow mustard powder or 1 tablespoon prepared mustard.

3. Season it: add 1 teaspoon salt (taste later and adjust), 1/2 teaspoon black pepper, 1/2 teaspoon onion powder and 1/2 teaspoon garlic powder. Give everything a good stir so the pasta is submerged as much as possible.

4. Cook low and slow: cover and cook on LOW for 2 to 2 1/2 hours or on HIGH for 1 to 1 1/4 hours. Check at the earlier time so macaroni doesn’t overcook. You want the pasta tender but not mushy.

5. Finish with dairy: stir in 1 1/2 cups whole milk and 2 cups shredded sharp cheddar cheese while the cooker is still hot, replace lid for 5 minutes to let the cheese melt. If you like it creamier add 2 tablespoons butter and stir until melted.

6. Adjust texture and flavor: if it’s too thick add a splash more milk or beef broth, if too thin let it sit uncovered for 5-10 minutes to thicken. Taste and add more salt, pepper or mustard if it needs a kick.

7. Serve right away topped with extra shredded cheddar and chopped fresh parsley or chives for color. This dish firms up as it cools so serve while hot.

8. Quick hacks: use sharp cheddar for big flavor, shred your own cheese for smoother melt, and resist the urge to lift the lid too often or cooking time goes off.

9. Make ahead tip: you can refrigerate leftovers and reheat with a little milk in the microwave or on the stove to loosen it back up. For freezer storage separate into portions and thaw overnight before reheating.

10. Leftover idea: turn leftovers into a skillet bake, spread in a greased pan, top with extra cheese and broil a few minutes until bubbly.

Equipment Needed

1. Large skillet for browning the beef (and draining fat)
2. Slow cooker (4 to 6 quart) for the one pot finish
3. Cutting board and a sharp chef’s knife for the onion and parsley
4. Measuring cups and spoons for broth, pasta, spices and tomato paste
5. Wooden spoon or heatproof spatula for stirring so pasta stays submerged
6. Can opener for the diced tomatoes
7. Colander to rinse or drain if needed
8. Cheese grater for shredding sharp cheddar (melts way better than pre-shredded)
9. Liquid measuring cup for the milk and broth
10. Oven mitts or potholders for handling the hot slow cooker and lid

These are the basics youll need to pull this off without fuss.

FAQ

Q: How long should I cook this in the crock pot? A: Cook on low for 4 to 5 hours or on high for 2 to 3 hours, until the beef is cooked and the pasta is tender. If pasta seems a little firm, give it another 15 to 30 minutes on low. Every slow cooker heats a bit different so check at the earlier time.

Q: Can I use a different pasta or make it gluten free? A: Yes. Use small pasta shapes like shells or small rotini (cooking time will be about the same). For gluten free, use a gluten free elbow macaroni and watch the texture because GF pasta can get mushy faster.

Q: Can I brown the beef first or skip that step? A: Browning the beef first gives more flavor and a nicer texture, but you can skip it if you are short on time. If you skip browning make sure to break the beef up well and stir once or twice during cooking so it cooks evenly.

Q: How do I stop the sauce from being watery after the pasta cooks? A: Stir in the milk and cheese at the end and let it sit for 5 to 10 minutes off heat to thicken. If it's still thin, simmer with the lid off on high for 15 minutes in the slow cooker or stir in a little extra shredded cheese or a tablespoon of cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water) and heat until thickened.

Q: Can I make this ahead and reheat it? A: Absolutely. Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of milk or broth to bring back creaminess. Pasta will absorb sauce as it sits so it might be a tad drier after reheating.

Q: Any tips for cheesiness and creaminess? A: Use a good sharp cheddar and add it off heat so it melts smooth. For extra creaminess stir in the optional butter and use whole milk. Avoid ultra low fat cheeses or milks because they can make the sauce grainy.

Crock Pot Cheeseburger Macaroni Recipe Substitutions and Variations

1 pound lean ground beef: swap with 1 pound ground turkey or chicken for a leaner dish, or use 1 pound plant based crumbles if you want it meatless. Cook time stays about the same, but turkey can dry out if overcooked so watch it.
2 cups uncooked elbow macaroni: use 2 cups small shells, rotini, or any medium pasta instead, just keep similar size so it cooks evenly in the crock pot.
3 cups beef broth: replace with 3 cups chicken or vegetable broth, or dissolve 3 teaspoons bouillon in 3 cups hot water if thats what you have on hand.
1 1/2 cups whole milk and 2 cups shredded sharp cheddar cheese: you can use 1 1/2 cups half and half for creamier results, or 1 1/2 cups evaporated milk in a pinch. Swap sharp cheddar with Colby or Monterey Jack for milder melting cheese, or use a vegan cheddar if you need dairy free.

Pro Tips

1) Shred your own cheddar if you can. Pre-shredded cheese has anti-caking stuff that makes it melt grainy, but fresh-shredded gives a much silkier finish. Toss it in cold so it doesn’t clump.

2) Don’t skip browning the beef properly. Let it get some color before you drain it, you want those browned bits for flavor. Drain most of the fat, but leave a little so the dish isn’t dry.

3) Watch the pasta closely the first time you make this in a slow cooker. Check at the earlier time on the cooking range because slow cookers vary and it can go from perfect to mush fast. If the sauce looks too thick toward the end, add a splash of milk or broth; if too thin, let the lid off for a few minutes to tighten up.

4) For leftovers and reheating: add a little milk when you warm it up so it loosens without getting gluey. If you want a nice finish, put it in a greased pan, top with extra cheese and broil for a couple minutes until bubbly. Garnish with parsley or chives to brighten it, especially because it’s heavier after sitting.

Crock Pot Cheeseburger Macaroni Recipe

Recipe by Sarah level

0.0 from 0 votes

I made this Crock Pot Cheeseburger Mac and ended up with ridiculously creamy, no-fuss mac that makes Easy Crockpot Dinners look like a cheat code.

Servings

servings

Calories

514

kcal

Equipment: 1. Large skillet for browning the beef (and draining fat)
2. Slow cooker (4 to 6 quart) for the one pot finish
3. Cutting board and a sharp chef’s knife for the onion and parsley
4. Measuring cups and spoons for broth, pasta, spices and tomato paste
5. Wooden spoon or heatproof spatula for stirring so pasta stays submerged
6. Can opener for the diced tomatoes
7. Colander to rinse or drain if needed
8. Cheese grater for shredding sharp cheddar (melts way better than pre-shredded)
9. Liquid measuring cup for the milk and broth
10. Oven mitts or potholders for handling the hot slow cooker and lid

These are the basics youll need to pull this off without fuss.

Ingredients

1 pound lean ground beef
1 medium yellow onion, diced
2 cloves garlic, minced
2 cups uncooked elbow macaroni
3 cups beef broth
1 can (14.5 ounces) diced tomatoes, undrained
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 teaspoon yellow mustard powder or 1 tablespoon prepared mustard
1 teaspoon salt, or to taste
1/2 teaspoon black pepper
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 1/2 cups whole milk
2 cups shredded sharp cheddar cheese, plus extra for topping
2 tablespoons butter (optional for extra creaminess)
Fresh parsley or chives for garnish, optional

Directions

Brown the beef: in a large skillet over medium-high heat cook 1 pound lean ground beef with the diced onion until beef is no longer pink and onions are soft, drain off excess fat. Add the minced garlic in the last 30 seconds so it gets fragrant but not burnt.
Transfer the beef mixture to the slow cooker and stir in 2 cups uncooked elbow macaroni, 3 cups beef broth, 1 can (1
5 oz) diced tomatoes with their juices, 2 tablespoons tomato paste, 1 tablespoon Worcestershire sauce, and either 1 teaspoon yellow mustard powder or 1 tablespoon prepared mustard.
Season it: add 1 teaspoon salt (taste later and adjust), 1/2 teaspoon black pepper, 1/2 teaspoon onion powder and 1/2 teaspoon garlic powder. Give everything a good stir so the pasta is submerged as much as possible.
Cook low and slow: cover and cook on LOW for 2 to 2 1/2 hours or on HIGH for 1 to 1 1/4 hours. Check at the earlier time so macaroni doesn't overcook. You want the pasta tender but not mushy.
Finish with dairy: stir in 1 1/2 cups whole milk and 2 cups shredded sharp cheddar cheese while the cooker is still hot, replace lid for 5 minutes to let the cheese melt. If you like it creamier add 2 tablespoons butter and stir until melted.
Adjust texture and flavor: if it's too thick add a splash more milk or beef broth, if too thin let it sit uncovered for 5-10 minutes to thicken. Taste and add more salt, pepper or mustard if it needs a kick.
Serve right away topped with extra shredded cheddar and chopped fresh parsley or chives for color. This dish firms up as it cools so serve while hot.
Quick hacks: use sharp cheddar for big flavor, shred your own cheese for smoother melt, and resist the urge to lift the lid too often or cooking time goes off.
Make ahead tip: you can refrigerate leftovers and reheat with a little milk in the microwave or on the stove to loosen it back up. For freezer storage separate into portions and thaw overnight before reheating.
Leftover idea: turn leftovers into a skillet bake, spread in a greased pan, top with extra cheese and broil a few minutes until bubbly.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.