INTRODUCTION

Crockpot Cheeseburger Macaroni Soup is a warm, simple meal for busy days. You will love how it fills the house with rich, beefy smells. It cooks slowly and needs little work. If you like easy crockpot dinners, you might also enjoy the creamy flavors in garlic parmesan chicken pasta which uses the same slow-cook idea.

This soup blends ground beef, tomatoes, broth, pasta, and cheese into a bowl that tastes like a cheeseburger. It is great for families, weeknights, or cold weather. The steps are clear and the results are comforting and cheesy. You can change small parts to match your taste. Read on for a plain and clear guide to make this soup at home.

WHY YOU WILL LOVE THIS RECIPE

You will love this recipe because it is easy. Put cooked beef and simple ingredients in the crockpot and let it cook. The slow heat builds deep flavor. The recipe uses common pantry items and cooks the pasta right in the pot so you have one pan to wash.

The soup also tastes like a classic cheeseburger but stays warm and spoonable. It is creamy without being oily. Kids and adults usually like the cheese and small pieces of macaroni. For fans of burger flavors in new forms, try the bold mix found in recipes like bourbon BBQ bacon cheeseburger meatball subs for another way to enjoy cheeseburger taste.

This dish is flexible. You can make it milder or bolder with spices. You can add vegetables for more nutrition or keep it simple. It is perfect when you want a filling, no-fuss meal.

HOW TO MAKE Crockpot Cheeseburger Macaroni Soup

This method keeps the work small and the flavor big. You brown the beef first and then let the crockpot do the rest. Finish by stirring in cheese so the soup becomes smooth and rich.

Below you will find clear steps, tools, and tips to make the soup well. For a crunchy side that pairs well with the soup, consider making cheeseburger garlic bread and serve a slice with each bowl.

EQUIPMENT NEEDED

1 crockpot / slow cooker (4 to 6 quart)
1 large skillet for browning the beef
1 wooden spoon or heat-safe spatula
1 can opener
1 cutting board and knife
1 measuring cup and spoons
1 cheese grater (if shredding your own cheese)
Ladle for serving

Ingredients You’ll Need :

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)

STEP-BY-STEP 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.

HOW TO SERVE Crockpot Cheeseburger Macaroni Soup

Serve the soup hot in deep bowls. Add extra cheese on top for a richer taste. A sprinkle of chopped fresh parsley adds color and a mild fresh note.

You can place a small plate with pickles or sliced onions on the side for people who like those cheeseburger touches. For a fuller meal, pair the soup with a side like cheeseburger twice baked potatoes, which echo the same flavors and make the meal more filling.

For parties, offer bowls of shredded cheese, extra mustard, and hot sauce so guests can add what they like. Warm bread or crackers help soak up the soup and make every bite satisfying.

STORAGE & FREEZING : Crockpot Cheeseburger Macaroni Soup

Storage:

Let the soup cool at room temperature for no more than two hours.
Transfer to airtight containers and store in the refrigerator for up to 3 days.
Reheat on the stove over low heat, stirring until hot. Add a splash of broth or milk if the soup is thick.

Freezing:

Freezing cooked pasta can make it soft when thawed. For best results, freeze the soup without the macaroni if you plan to store it for longer.
Cool the soup and place it in freezer-safe containers or heavy-duty freezer bags. Remove as much air as you can.
Freeze for up to 2 months.
Thaw overnight in the fridge, then reheat on low. If you froze it without pasta, add fresh uncooked elbow macaroni and cook until tender after it heats.

Tip: For fridge meals you plan to eat over a few days, stir in extra cheese when you reheat for fresh creaminess.

SERVING SUGGESTIONS

Offer shredded cheddar and chopped parsley on the table for garnish.
Serve with a crisp green salad to add freshness and balance the rich soup.
Add a soft dinner roll or toasted bread to dip into the bowl.
For a more casual meal, make grilled cheese and cut it into small triangles to float on top of the soup.

These small sides help make the bowl feel like a full dinner. Keep the sides simple so the soup stays the star.

VARIATIONS

Veggie boost: Add diced carrots or bell peppers when you add the onions for more color and nutrition.
Low-carb: Swap elbow macaroni for small pasta made from chickpeas or use diced cauliflower for a lower carb option.
Spicy: Add a pinch of cayenne or a chopped jalapeño with the onions to bring heat.
Turkey or chicken: Use ground turkey or ground chicken instead of beef for a lighter taste.
Brothy: Use less cheese and a touch of milk or cream for a thinner, brothy soup.

If you prefer a very different type of soup, you may like a lighter, citrusy fish option such as a coconut lime fish soup. It shows how small changes give big shifts in flavor.

FAQs

Q: Can I use frozen ground beef?
A: Yes. Thaw it first and drain any extra liquid after browning. Browning frozen meat directly can make the texture uneven.

Q: Can I use different pasta shapes?
A: Yes. Small pasta like shells or small penne works. Times may vary slightly, so check for doneness.

Q: Is it okay to add milk or cream?
A: Yes. Add up to 1 cup of milk or cream when you mix in the cheese for a richer soup. Heat slowly so the dairy does not separate.

Q: Can I make this on the stove instead of a crockpot?
A: Yes. Brown the beef and onions in a pot, add the rest of the ingredients, bring to a simmer, and cook for 20–25 minutes. Add pasta and cook until tender, then stir in cheese.

Q: How do I stop the pasta from getting mushy?
A: Add the pasta near the end of cooking and cook just until tender. If you plan to store the soup, undercook the pasta slightly so it holds up when reheated.

Q: Can I make this dairy-free?
A: Use a dairy-free cheddar-style cheese and a small amount of dairy-free milk to help melt the cheese. The taste will differ but the idea is the same.

MAKE-AHEAD TIPS FOR Crockpot Cheeseburger Macaroni Soup

Prep the meat and vegetables a day ahead. Store them in the fridge in separate containers. This saves time on the day you cook.
Mix the broth, tomatoes, Worcestershire, and mustard in a jar and keep in the fridge. Pour into the crockpot in the morning and add cooked beef and onions later.
If you want to freeze for later, freeze the base without pasta or cheese. When ready to eat, thaw and finish with fresh pasta and cheese.
If you plan to reheat leftovers, add a splash of broth or milk before heating to bring back a creamy texture.

This soup is forgiving. Little steps on a prep day make the cooking day fast and smooth.

Crockpot Cheeseburger Macaroni Soup