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