this Crock Pot Macaroni Cheeseburger Soup is the ultimate comfort food. Combining hearty ground beef, creamy Velveeta cheese, and tender macaroni noodles, this soup is rich, cheesy, and packed with flavor. It’s like enjoying your favorite cheeseburger in a cozy, warming soup—perfect for chilly nights or any time you want an easy, delicious meal that the whole family will love.
Why You’ll Love This Crock Pot Macaroni Cheeseburger Soup :
What’s not to love about a cheesy, beefy soup that practically cooks itself in the crock pot? This Crock Pot Macaroni Cheeseburger Soup brings all the flavors of a cheeseburger with the added comfort of a warm, creamy broth. The best part? It’s incredibly easy to make! Just brown the beef, toss everything into the crock pot, and let it simmer away while you go about your day.
“This cheeseburger soup has quickly become a family favorite in our house. The kids love the cheesy noodles, and I love how easy it is to make!”
Ingredients You’ll Need for Crock Pot Macaroni Cheeseburger Soup :
Here’s what you’ll need to make this delicious Crock Pot Macaroni Cheeseburger Soup:
- 1 1/2 pounds lean ground beef: Adds heartiness and flavor.
- 1 small white onion, chopped: Adds a touch of sweetness and depth.
- 3 cloves of garlic, minced: For an aromatic, savory flavor.
- 6 cups strong chicken stock: Forms the flavorful base of the soup.
- 1 cup grated carrots: Adds a hint of sweetness and extra nutrition.
- 1 teaspoon basil: Brings a mild herbal note.
- 1 1/2 cups whole milk: For creaminess.
- 16 ounces cubed Velveeta processed cheese: Melts smoothly to create a rich, cheesy soup.
- 1 1/2 to 2 cups uncooked macaroni noodles: The classic cheeseburger element in pasta form. You can also use cooked macaroni if preferred.
Ingredient Tips
- Ground Beef: Use lean ground beef (80-90% lean) to keep the soup from becoming too greasy.
- Velveeta: This processed cheese melts perfectly, but you can substitute with shredded cheddar if you prefer.
- Macaroni: If your macaroni tends to fall apart, you can cook it separately and stir it into the soup just before serving.
Step-by-Step Guide to Making Crock Pot Macaroni Cheeseburger Soup
Step 1: Brown the Ground Beef
In a large skillet, cook the ground beef over medium heat until it’s mostly browned. This should take about 5-7 minutes. Break the beef up as it cooks to ensure even browning. Once the beef is almost fully cooked, add in the chopped onion.
Pro Tip: Draining excess grease at this stage can help reduce the fat content of your soup.
Step 2: Add the Onions and Garlic
Continue cooking the beef with the onions until the onions are soft and translucent—about 3-4 minutes. Once the onions are softened, stir in the minced garlic and cook for another 1-2 minutes, just until fragrant.
“Adding the garlic towards the end prevents it from burning and ensures a rich, savory flavor in every bite.”
Step 3: Transfer to the Crock Pot
Once the beef mixture is fully cooked, transfer it to the bottom of your crock pot. Pour the chicken stock over the beef mixture, then add the grated carrots and basil. Stir everything together to combine.
Step 4: Slow Cook the Soup
Cover the crock pot and set it to cook on low for 6-8 hours. The long, slow cooking time allows the flavors to meld together beautifully while the vegetables soften.
Pro Tip: If you’re short on time, you can cook the soup on high for 3-4 hours. The result will be just as delicious!
Step 5: Add the Macaroni and Cheese
About 30 minutes before serving, stir in the uncooked macaroni noodles. Let them cook in the broth until tender, which should take about 20-30 minutes. If you’re using cooked noodles, add them after you incorporate the cheese.
Once the macaroni has softened, whisk in the whole milk and cubed Velveeta. Stir gently until the cheese is fully melted and the soup becomes creamy and cheesy.
“The Velveeta melts smoothly into the soup, creating that creamy, cheesy texture we all love. For a richer flavor, you could even mix in a bit of shredded cheddar cheese!”
Step 6: Adjust and Serve
Once the cheese is melted and the soup is creamy, give the soup a taste and adjust the seasoning with salt and pepper as needed. If the soup is too thick for your liking, you can add a little more chicken stock or milk to thin it out.
Serve the soup hot, garnished with fresh herbs, extra cheese, or a dollop of sour cream if desired.
Pro Tip: For added crunch and texture, serve with toasted croutons or crispy bacon bits on top.
Frequently Asked Questions :
Q: Can I make this soup ahead of time?
A: Yes! This soup stores well in the fridge for up to 3 days. Just reheat it on the stovetop or in the microwave before serving. If it thickens too much while cooling, you can thin it out with a little extra broth or milk.
Q: Can I freeze Crock Pot Macaroni Cheeseburger Soup?
A: While you can freeze this soup, note that the texture of the noodles may change after freezing. For best results, freeze the soup without the noodles and add fresh-cooked macaroni when reheating.
Q: Can I use a different type of pasta?
A: Absolutely! You can substitute the macaroni with any small pasta like rotini, shells, or ditalini. Just be sure to adjust the cooking time accordingly.
Serving Suggestions for Crock Pot Macaroni Cheeseburger Soup:
This Crock Pot Macaroni Cheeseburger Soup is a hearty meal on its own, but you can pair it with a few sides for an even more satisfying meal:
- Garlic Bread: Perfect for dipping into the creamy, cheesy broth.
- Side Salad: A simple green salad with a light vinaigrette helps balance the richness of the soup.
- Pickles: Add some tangy pickles on the side for that classic cheeseburger experience!
“For a fun twist, serve this soup in a bread bowl. The crusty bread absorbs the cheesy broth, and it’s like enjoying a cheeseburger and fries all in one!”
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Crockpot Macaroni Cheeseburger Soup
This Crock Pot Macaroni Cheeseburger Soup is a cheesy, comforting meal that’s sure to please everyone at the table. Enjoy!
Ingredients
- 1 1/2 pounds lean ground beef
- 1 small white onion, chopped
- 3 cloves garlic, minced
- 6 cups strong chicken stock
- 1 cup grated carrots
- 1 teaspoon basil
- 1 1/2 cups whole milk
- 16 ounces Velveeta cheese, cubed
- 1 1/2 to 2 cups uncooked macaroni noodles (or use cooked noodles)