This Crockpot Cheeseburger Macaroni Soup turns all the flavors of a classic cheeseburger into a cozy, spoonable meal. Tender ground beef, elbow macaroni, and melty cheddar simmer in a rich beef and tomato broth, creating a hearty, family-friendly soup that practically cooks itself in your slow cooker.
Ingredients
- 1 pound ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups beef broth (low sodium preferred)
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 cup elbow macaroni (uncooked)
- 1 cup shredded cheddar cheese (plus extra for serving, if desired)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon yellow mustard or Dijon mustard
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- In a skillet over medium heat, brown the ground beef, breaking it into crumbles as it cooks.
- Drain any excess fat, then transfer the cooked beef to the crockpot.
- Add the chopped onion and minced garlic to the crockpot with the beef.
- Pour in the beef broth and diced tomatoes (with their juices). Stir in the Worcestershire sauce and mustard until well combined.
- Season with salt and black pepper to taste, then give everything a good stir.
- Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours, until the flavors have blended and the onions are very tender.
- About 30 minutes before serving, stir in the elbow macaroni. Re-cover and cook on HIGH for 20–30 minutes, or until the pasta is just tender.
- Turn the crockpot to WARM or LOW, then stir in the shredded cheddar cheese until fully melted and the soup is creamy.
- Taste and adjust seasoning with additional salt and pepper if needed. Ladle into bowls and garnish with chopped fresh parsley before serving.
Variation
- Bacon Cheeseburger Macaroni Soup: Stir in 4–6 slices of cooked, crumbled bacon along with the cheese for extra smoky flavor.
- Cheeseburger Macaroni Veggie Soup: Add 1–2 cups of mixed vegetables (such as diced carrots, celery, or peas) with the onions and garlic for more color and nutrition.
- Spicy Cheeseburger Soup: Use pepper jack cheese in place of some or all of the cheddar and add a pinch of red pepper flakes or a diced jalapeño for heat.
Cooking Notes
- Cooking on LOW for the full 6–8 hours develops the best depth of flavor, but the HIGH setting works well when you’re short on time.
- Stir the soup once or twice during the last 30–60 minutes to keep the pasta from clumping and sticking to the bottom.
- Cheese can sometimes clump if the soup is boiling; turn the heat to LOW or WARM before stirring in the cheddar for a smoother finish.
Serving Suggestions
- Serve with warm crusty bread, garlic bread, or dinner rolls to soak up the cheesy broth.
- Top each bowl with extra shredded cheddar, sliced green onions, or a dollop of sour cream for more cheeseburger flair.
- Pair with a crisp green salad or simple coleslaw to balance the richness of the soup.
Tips
- Shred your own cheese from a block rather than using pre-shredded; it melts more smoothly and gives a creamier soup.
- Brown the beef thoroughly for deep, savory flavor let some bits get slightly caramelized before deglazing with a splash of broth.
- For easy weeknights, brown the beef and chop the onion and garlic the night before, then store them in the fridge so you can dump and go in the morning.
Prep Time:
- Prep Time: 10 minutes
- Cook Time: 6–8 hours
- Total Time: 6–8 hours 10 minutes
Nutritional Information (Per Serving)
- Calories: 350 kcal
- Protein: 22 g
- Sodium: 900 mg (approx.)
Frequently Asked Questions
- Can I use ground turkey instead of ground beef?
Yes, ground turkey works well. Use turkey broth instead of beef broth if you prefer a lighter flavor. - Can I cook the pasta separately?
You can cook the elbow macaroni on the stovetop until just al dente, then stir it into the soup with the cheese right before serving. - How do I store and reheat leftovers?
Store cooled soup in an airtight container in the refrigerator for up to 3–4 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or milk if it’s too thick. - Can I freeze this soup?
Because of the pasta and cheese, this soup may change texture when frozen. If you plan to freeze it, freeze the soup without the pasta and cheese, then add freshly cooked macaroni and cheese when reheating.
Conclusion
Crockpot Cheeseburger Macaroni Soup delivers all the nostalgic comfort of a cheesy burger and fries in a single, satisfying bowl. With minimal prep and pantry-friendly ingredients, your slow cooker does the work, leaving you with a rich, beefy, and ultra-creamy soup that’s perfect for busy weeknights or cozy weekends at home.
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Crockpot Cheeseburger Macaroni Soup
- Total Time: 6–8 hours 10 minutes
- Yield: 6 servings 1x
- Diet: Omnivore
Description
This Crockpot Cheeseburger Macaroni Soup turns all the flavors of a classic cheeseburger into a cozy, spoonable meal. Tender ground beef, elbow macaroni, and melty cheddar simmer in a rich beef and tomato broth, creating a hearty, family-friendly soup that practically cooks itself in your slow cooker.
Ingredients
Scale
- 1 pound ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups beef broth (low sodium preferred)
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 cup elbow macaroni (uncooked)
- 1 cup shredded cheddar cheese (plus extra for serving, if desired)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon yellow mustard or Dijon mustard
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- In a skillet over medium heat, brown the ground beef, breaking it into crumbles as it cooks.
- Drain any excess fat, then transfer the cooked beef to the crockpot.
- Add the chopped onion and minced garlic to the crockpot with the beef.
- Pour in the beef broth and diced tomatoes (with their juices). Stir in the Worcestershire sauce and mustard until well combined.
- Season with salt and black pepper to taste, then give everything a good stir.
- Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours, until the flavors have blended and the onions are very tender.
- About 30 minutes before serving, stir in the elbow macaroni. Re-cover and cook on HIGH for 20–30 minutes, or until the pasta is just tender.
- Turn the crockpot to WARM or LOW, then stir in the shredded cheddar cheese until fully melted and the soup is creamy.
- Taste and adjust seasoning with additional salt and pepper if needed. Ladle into bowls and garnish with chopped fresh parsley before serving.
Notes
- Use lean ground beef (90% or higher) to keep the soup from becoming too greasy.
- For a slightly thicker, creamier soup, let it sit for 5–10 minutes after cooking so the pasta absorbs a bit more broth.
- If the soup thickens too much, stir in extra warm beef broth or a splash of milk to loosen it to your preferred consistency.
- Add the macaroni near the end of cooking so it doesn’t overcook and turn mushy in the crockpot.
- Leftovers will continue to thicken as they cool; thin with a bit of broth or milk when reheating.
- Prep Time: 10 minutes
- Cook Time: 6–8 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1/6 of the recipe
- Calories: 350 kcal
- Sugar: 5 g (approx.)
- Sodium: 900 mg (approx., varies by broth and cheese)
- Fat: 18 g (approx.)
- Saturated Fat: 9 g (approx.)
- Unsaturated Fat: 8 g (approx.)
- Trans Fat: 0 g (approx., depends on beef)
- Carbohydrates: 25 g (approx.)
- Fiber: 2 g (approx.)
- Protein: 22 g (approx.)
- Cholesterol: 75 mg (approx.)
Keywords: crockpot cheeseburger macaroni soup, slow cooker cheeseburger soup, ground beef macaroni soup, cheesy hamburger soup, easy weeknight crockpot recipes