Slow Cooker Cheeseburger Macaroni

Craving a Slow Cooker Cheeseburger Macaroni that practically takes care of dinner while you relax? This cozy one-pot wonder brings together ground beef, tender elbow macaroni, melty cheese, and pantry seasonings into a warm, comforting bowl of goodness. It's easy, satisfying, and the kind of meal you'll be coming back to again and again.

This recipe is solidly family-friendly and especially popular during busy school nights or after a long day of errands. It's a favorite in colder months when warm comfort food hits the spot, but really, it's never not appropriate. No holidays required-just a crowd-pleasing dinner.

This Slow Cooker Cheeseburger Macaroni was inspired by my cozy Cozy Carrot and Lentil Soup with a Sweet Apple Twist-they both bring comfort, warmth, and rich flavor with minimal effort.

A fantastic side to pair with this cheesy wonder? Try my Loaded Twice‑Baked Potatoes. The creamy, crispy potato bites perfectly complement the melty macaroni, making it a dream meal combo.

Ingredients

• Ground beef offers savory, meaty flavor that forms the base of the dish.
• Garlic adds a sharp, aromatic punch.
• Salt enhances all the flavors.
• Pepper gives a gentle kick of spice.
• Steak seasoning seasons the beef with bold savory notes.
• Beef broth forms the flavorful liquid base.
• Elbow macaroni provides tender pasta that holds sauce perfectly.
• Milk lightens the sauce for creaminess.
• Shredded cheddar cheese melts into gooey richness throughout the dish.

See recipe card for quantities.

How to Make Cheeseburger Macaroni

In a medium skillet, cook the ground beef over medium-low heat until browned.

Transfer the cooked beef to your slow cooker. Add the garlic, salt, pepper, steak seasoning, and beef broth.

Cover and cook on high for 1 ½ hours or low for 2 ½ hours.

After that, add the elbow macaroni. Cover and cook for another 30 minutes, or until the noodles are soft.

Once the noodles are cooked, stir in the shredded cheddar cheese and milk until everything is well combined.

Hint: If the pasta absorbs the broth too quickly, stir in an extra ½ cup of water-never let it dry out while cooking.

Substitutions & Variations

• Gluten-free - Use gluten-free macaroni and swap steak seasoning or verify it's gluten-free.
• Vegetarian - Use plant-based ground "beef" and vegetable broth.
• Cheese blast - Stir in pepper jack or add more cheddar for extra cheesiness.
• Veggie boost - Add diced bell peppers or corn halfway through the cook.

FAQ

📖 Recipe

Tina

Slow Cooker Cheeseburger Macaroni

A comforting American classic made with tender macaroni and savory beef, cooked to perfection and served warm in a cozy, home-style presentation. Ideal for busy weeknights or laid-back family dinners.

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Prep Time 5 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 5 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 1 pound ground beef
• 1 teaspoon garlic
• ½ teaspoon salt
• ½ teaspoon pepper
• 1 tablespoon steak seasoning
• 16 ounces beef broth
• 8 ounces elbow macaroni
• ¼ cup milk
• 1 ½ cups cheddar cheese shredded

Method

 

1. In a medium skillet, cook the ground beef over medium-low heat until browned.
2. Transfer the cooked beef to your slow cooker. Add the garlic, salt, pepper, steak seasoning, and beef broth.
3. Cover and cook on high for 1 ½ hours or low for 2 ½ hours.
4. After that, add the elbow macaroni. Cover and cook for another 30 minutes, or until the noodles are soft.
5. Once the noodles are cooked, stir in the shredded cheddar cheese and milk until everything is well combined.

Notes

• Avoid using pre-shredded cheese, as it doesn't melt the same way. For best results, shred your own from a block.
• If the mixture looks too dry when adding the pasta, pour in an extra ½ cup of water.

How to Store Cheeseburger Macaroni

Let it cool fully then refrigerate in an airtight container for up to 3 days. For longer storage, freeze (without milk and cheese if desired) for up to 2 months and add those fresh ingredients when reheating.

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