What’s Crock Pot Macaroni Cheeseburger Soup?
As its name indicates, the Crock Pot Macaroni Cheeseburger Soup is an incredible, filling dish based on ground beef and creamy Velveeta cheese. It’s just as suitable for a family meal as it is for an evening or weeknight dinner.
Why this Crock Pot Macaroni Cheeseburger Soup?
You will absolutely fall in love with this Crock Pot Macaroni Cheeseburger Soup simply because:
- Rich, smooth and creamy: The creamy Velveeta cheese and cream cheese are deliciously smooth and creamy.
- Luscious taste and flavor: The combination of spicy Italian sausage, pasta and creamy cheese makes every bite so tasty and satisfying.
Ingredients and tips for this Crock Pot Macaroni Cheeseburger Soup:
Ingredients:
- ½ pounds lean ground beef.
- 1 chopped small onion.
- 3 cloves minced garlic.
- 6 cups chicken stock.
- 1 teaspoon basil.
- ½ cups whole milk.
- 16 ounces cubed Velveeta cheese.
- 1 to 2 cups uncooked macaroni pasta.
Tips:
- Ground beef: Using 80% to 90% lean ground beef to prevent the soup from getting greasy.
- Velveeta: This cheese melts beautifully, but you can change it with shredded cheddar if you want.
- Macaroni: You can cook the macaroni separately if it tends to fall apart.
How to make this Crock Pot Macaroni Cheeseburger Soup?
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Start with the ground beef:
In a large pan, cook the ground beef over medium heat until it changes color to brown for about 5 to 7 minutes. Divide the beef as it cooks to ensure it is browned evenly and add chopped onion as soon as the beef is almost completely cooked.
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Follow with the garlic and onions:
While the beef is still cooking with the onions, stir the minced garlic and cook for an extra 1 to 2 minutes, until the onions are soft and you can smell the garlic.
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Then move to the crock pot:
As soon as the beef is completely cooked, move it to the bottom of the crock pot, add the chicken stock over the beef and shredded carrots and basil then mix everything together.
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Cook the soup slowly:
Reduce the heat to low and cover the crock pot for 6 to 8 hours. This step lets the flavors combine together nicely.
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Add the macaroni and cheese:
Add the uncooked macaroni and allow to cook in the broth until they become soft for about 20 to 30 minutes. If you have already cooked the pasta, add it after the cheese. As soon as the pasta is soft, whisk in the whole milk and Velveeta cubes. Mix all together until the soup is cheesy and creamy.
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Season and serve:
Taste the soup and season with salt and pepper as needed and if it’s think you can add a little bit of milk to thin it out. Serve it hot and add sour cream and extra cheese if wanted.
What to Serve with This Crock Pot Macaroni Cheeseburger Soup?
- Side salad: You can serve this soup with a simple green salad with a light vinaigrette.
- Garlic bread: Ideal for dipping into the cheesy broth.
- Pickles: Add some pickles on the sides of the soup for a traditional cheeseburger taste.
Frequently asked questions:
Q: Can I make this soup in advance?
A: Yes, this soup remains fresh in the refrigerator for up to 3 days when stored in an air-tight container. It becomes thicker while cooling, add a little bit of milk to thin it out.
Q: Can I freeze this soup?
A: Of course. But while doing so, the consistency of the cream and cheese may change slightly when reheated. In order to freeze, do it without the noodles and add fresh cooked macaroni when reheated for the best results.
Q: Can I use another kind of pasta?
A: Sure! You can use any form of small pasta, like macaroni, small shells…It’s just a matter of adjusting the cooking time depending on the pasta you choose.
Crock Pot Macaroni Cheeseburger Soup
Notes
Ingredients:
- ½ pounds lean ground beef.
- 1 chopped small onion.
- 3 cloves minced garlic.
- 6 cups chicken stock.
- 1 teaspoon basil.
- ½ cups whole milk.
- 16 ounces cubed Velveeta cheese.
- 1 to 2 cups uncooked macaroni pasta.
- Ground beef: Using 80% to 90% lean ground beef to prevent the soup from getting greasy.
- Velveeta: This cheese melts beautifully, but you can change it with shredded cheddar if you want.
- Macaroni: You can cook the macaroni separately if it tends to fall apart.
Instruction:
- Cook the ground beef:
- In a large pan, cook the ground beef over medium heat until it changes color to brown for about 5 to 7 minutes.
- Add chopped onion as soon as the beef is almost completely cooked.
- Add the garlic & onion:
- While the beef is still cooking with the onions, stir the minced garlic and cook for extra 1 to 2 minutes.
- Move to the crock pot:
- As soon as the beef is completely cooked, move it to the bottom of the crock pot, add the chicken stock over the beef and shredded carrots and basil then mix everything together.
- Cook the soup slowly:
- Reduce the heat to low and cover the crock pot for 6 to 8 hours. This step lets the flavors combine together nicely.
- Add the macaroni & cheese:
- Add the uncooked macaroni and allow to cook in the broth until they become soft for about 20 to 30 minutes.
- As soon as the pasta is soft, whisk in the whole milk and Velveeta cubes.
- Mix all together until the soup is cheesy and creamy.
- Season & serve:
- Taste the soup and season with salt and pepper as needed and if it’s think you can add a little bit of milk to thin it out.
- Serve it hot and add sour cream and extra cheese if wanted.
