Dear Crock Pot Macaroni Cheeseburger Soup,
I’m writing you today to tell you that you were simply the best soup that I’ve had all year. Yes, we all know that I am embroiled in a tumultuous life-long love affair with my Classic Beef & Tomato Macaroni Soup, but I can only stir a pot of that so many times before my significant other gets bored with it. Just when I thought that I would never love another soup again, you came into my life and I am a happier woman for it.
Cheeseburger Soup Recipe
You’re meaty. You’re cheesy. You’re so hot, yet comforting and always there when I need you. Your starchy, decadent white carbs satiate the winter beast within me and the protein keeps me going all night long.
Ahem.
Fifty Shades of Crock pot Macaroni Cheeseburger Soup, anyone?
How to Make Cheeseburger Soup
You guys, let’s get serious now.
Hot.
Damn.
No, really. I rarely drop the D bomb ( or any other for that matter) on this website, but this soup was worthy of it. I have always had cheeseburger soup on my list to try but I’ve never committed. Then I thought to myself, hey self, why don’t you make that cheeseburger soup that you’ve been wanting…and why not throw some macaroni noodles in it?
I repeat.
Hot.
Damn.
My family almost fought like wolves over the leftovers. My daughter ate an entire bowl without complaint then asked for more. My son was devastated that my husband and I had eaten the rest for lunch the next day. You could chock that up to the normal teenager hormones but that isn’t the case here.
Let me assure you that this Crock pot Macaroni Cheeseburger Soup is worth fighting over. Worth getting devastated over when your parents eat it for lunch the next day and don’t leave you any.
Worth filing for divorce when your husband eats the last damn bowl on you. Ouch. There’s that D word dropping again.
Tips and Tricks for Making Cheeseburger Soup
- Ground beef is very good in soup and you can lower the fat by cooking it completely and then rinsing it in a colander with hot water. Rinse all that grease off and you save tons of calories and fat. Which you then make up for with the Velveeta, but whatevs. If you are using it in another leaner recipe, this is a great trick!
- I like to cook my noodles IN the soup to add the starch to this dish, but if you don’t like that, cook the pasta and add it in at the end to heat it up in the soup.
What I’m trying to tell you guys here is that everything I post here on The Kitchen Magpie is a great recipe. Good doesn’t cut it; it has to be great, Worthy of you. This recipe for Crock pot Macaroni Cheeseburger Soup??
Fantastic. Superb. I should have kept it for my next cookbook – and you might just see in there anyways – but I wanted you to be able to eat it all winter long because I love you. It’s cookbook worthy, but I had to get it to you. I would be a terrible online friend if I didn’t.
Eat this soup. All winter long. If you don’t eat red meat, make it with ground turkey because it will also rock your freaking socks. Don’t substitute the Velveeta cheese. You NEED that cheese. Trust Magpie. I rarely lead you astray.
More Soups with Ground Beef
If you are looking for some ground beef soup recipes, try these:
- Hamburger Soup with Macaroni
- Potato Hamburger Soup
- Instant Pot Hamburger Soup with Macaroni
- Tomato and Rice Hamburger Soup
Let me know in the comments below if you’ve made it!
Happy cooking babes!
Love you more than this soup,
Karlynn
Crockpot Macaroni Cheeseburger Soup
Ingredients
- 1 1/2 pounds lean ground beef
- 1 small white onion chopped
- 3 cloves of garlic minced
- 6 cups of strong chicken stock
- 1 cup of grated carrots
- 1 teaspoon basil
- 1 1/2 cups of whole milk
- 16 ounces of cubed Velveeta processed Cheese
- 1 1/2 cups to 2 cup of uncooked macaroni noodles or add cooked if your noodles tend to fall apart
Instructions
- Fry up the ground beef in a large skillet until mostly browned.
- Add in the white onions and fry until translucent and soft.
- Add the garlic and fry for a minute or two and by this time the ground beef will be fully browned.
- Place in the bottom of a large crockpot.
- Pour the chicken stock over the beef mixture and add the carrots and basil.
- Cook on low for 6-8 hours.
- Half and hour before serving, add in the macaroni. Cook until soft. Alternatively, you can add in cooked macaroni after the next step.
- Whisk in the milk and Velveeta. Stir until the cheese is melted throughout the soup completely.
- Serve and enjoy!
Nutrition
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Brooke says
Curious if anyone has added potatos to this?
Jill says
I’m making mine with potatoes tonight!
Frank Wallath says
I used this recipe and it was really good but if you add cooked bacon crumbled when you add the Cavatappi noodles you get that bacon fat component , it’s the best of both worlds!
Justin Lewis says
can I cook this on high instead of low?
Janice James says
My picky 16 year old ate this!!!! Great recipe!
Sheila says
I want to use chicken bone broth to make this, but I fear it may not be flavorful enough. Do you think adding soy sauce would do it or should I add OXO or something similar?
Joy says
I make this using my left over homemade Mac and cheese. It works great that way too. Just throw it in at the end. If needed you could add more cheese but I’ve never needed too. It’s so delicious!
Lisa says
This is the 2nd time I’ve made this in about the same number of months (and I don’t repeat recipes very often). My husband is not a velveeta fan, and while I would try to normally serve healthy meals, we both just absolutely loved this. Comfort food at its best! One thing we added to really liven it up is chopped pickles on top. We both love pickles on real hamburgers, so knew we would love it on this as well. I use fresh refrigerated pickles and chop up chunky enough to get the bite of the vinegar and the texture.
I expect I will be making this again soon 😉
Terri says
I want to make this tonite for dinner but on stovetop instead of in crockpot. I know your recipe says if you are making on the stove simply speed up the steps. But speed up how? Am I really just putting the meat, stock, onions, garlic, carrots and basil on long enough to soften the carrots? Just trying to figure out why that part of the crockpot recipe would have taken 6-8 hours and how long I should let this all simmer on stovetop? Can you–or anyone that has made it on the stove top–assist?
Lisa says
after you have browned meat, onions and garlic, add carrots and broth and simmer for 30 – 40 minutes. add macaroni and cook for time on box (mine was 11 – 12 minutes) then add cheese to melt, then milk. And you’re done. So total time about an hour +/-
Terri Lorrain-Belik says
I made it last night, stove-top. Begin browning the meat and sauteing the onion. Add your carrot. I used large chunks (so they wouldn’t get soggy). Saute this all for about eight to ten minutes. You don’t want the carrots soft. Add your seasonings during this process. Then pour in your stock and simmer gently about 45 minutes to an hour. Then add your macaroni, simmer (cook) another 12 to 15 minutes, then add your cheese and milk. Enjoy!
Lisa Maher says
I didnt have any Velveeta and I know that it would have been a lot creamier if I used it. But, trying to stay away from processed foods as much as I can. I used an Asiago/Cheddar blend with some Muenster and Mozzarella. You got the cheese flavor. The cheese mixed in more with the beef, which was actually good. It was like little mini-cheeseburgers with a good creamy soup base.
Katie says
Can this be made without the velveeta? like with a regular shredded cheese and the milk?
Leslie says
Great soup! Second time I made it I wanted it then and there! It was cold and I didn’t want to go out to the grocery store. I used roasted chicken broth. Nice rich touch. I didn’t have velveeta!!! I took a chance and used ragu cheese sauce. I didn’t add the milk. I was in a hurry to make this so the family could devour soon so I used the cooktop. Much to my happiness it turned out good!!! Thank you for this irresistible recipe that is so good you can tweak every so slightly in a pinch and still be happy.
Laura says
Will definitely make this again! SO GOOD! I added mushrooms and extra onion. So simple and yummy!
Karen says
So so good ! I just made this in the crockpot. Added more carrots celery diced very fine and mushrooms. Cooked down into a beautiful broth and noodles cooked very quickly. I used full fat milk . This is going into the rotation everyone loved it
lisa hope says
Been mKing this recipe for about a year now and it has become a family favorite. Kids are asking for it tomorrow for dinner. Can I make a cheese sauce to add instead of Velveeta? I don’t have any on hand and with virtual school I won’t have time to run out tomorrow and get some.
Anna says
Can this be made with skim milk or almond milk?
Darrick Gannaway says
Love this, can’t wait to check it out
Jill Scott says
I made this on the stove top (last minute dinner idea). It was a hit! Instead of using plain velveeta I used the mexican version. It was not spicy but it gave it a great flavor!
Caris says
Or turned out amazing!
Erika says
The noodles only take 30 min to cook in the crock pot? I would have thought it would take longer. Will be trying this soon.
Karen says
I just made this on low in the crockpot added 2 cups of macaroni and it cooked in 15 minutes. I’m glad I checked it
Amy says
Oh.My.Gosh! This is amazing! Made a huge pot on the stove instead of crockpot, and it was just as delicious. My kids, who rarely both like the same things, loved it. Well worth making, and will definitely become a staple in our house! Thank you, thank you!
Lana says
Yum! Just made this for supper today! Delicious!
Tilly says
Love this so much real comfort food. I add bacon to mine ( next level ) ?