Crockpot Macaroni Cheeseburger Soup Food

CROCKPOT MACARONI CHEESEBURGER SOUP

Steps:

• 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!

CROCK POT CHEESEBURGER MACARONI

Steps:

• In a skillet over medium heat, cook ground beef until it is brown. (Or use your Ninja)
• Add to a 6 quart slow cooker.
• Add in onion, seasonings, Worcestershire sauce and broth. Stir to combine.
• Cover and cook on low for 6-8 hours or high for 3-4.
• 15 minutes before serving stir in the pasta. It will look very watery but don't worry the pasta will soak it up. Cover and cook for 15 minutes until the desired tenderness is reached.
• Stir in the cheese until melted.
• Serve immediately.

CROCKPOT CHEESEBURGER SOUP

Steps:

• Brown ground beef with onion in a large skillet and drain.
• Add to crockpot along with potato, celery, corn, garlic, cream cheese, tomatoes, beef broth, tomato sauce, and spices. Stir all ingredients together.
• Cook over low heat for 6-8 hours (or 4 hours on high).
• About 10 minutes before serving, whisk together the milk and flour. Add to the crockpot along with the shredded cheese.
• Cook for 10 more minutes until cheese has melted and soup has thickened. Enjoy!

SLOW COOKER CHEESEBURGER SOUP

Steps:

• In your slow cooker, add diced potatoes, chopped onion, diced celery, carrots, parsley and basil. Add chicken broth. Cook on low 6-8 hours or high 4-6 hours or until potatoes and veggies are tender.
• About 30 minutes before it is done, cook the ground beef in a medium saucepan about 4-5 minutes until brown. Remove and set aside.
• In the same pan, add the butter. Melt the butter and add flour and cook until bubbly. Add the salt, pepper, milk and sour cream.
• Add cream mixture, cheese, and ground beef to the crockpot. Stir and and continue to cook until the cheese is melted. Serve with optional toppings.

SLOW COOKER CHEESEBURGER SOUP

Steps:

• (note before starting this recipe, the total slow cooking time is 8 hours, the Velveeta cheese and cream cheese are added at the 7th hour and cooked for 1 more hour)
• Add the cooked beef, potatoes, carrots, celery, onion, salt, pepper, basil, garlic powder and chicken broth. DO NOT add Velveeta cheese and cream cheese yet.
• Cover and cook and LOW for 7 hours without opening the lid during the cooking time.
• Cut the velveeta cheese and cream cheese into cubes, add to the soup in the slow cooker. Stir to get the cubes into the soup (they won't melt straight away).
• Cover and cook for one more hour on low.
• Stir until the cheeses are blended into the soup. Serve and enjoy!

BIG BATCH CHEESEBURGER SOUP

Steps:

• In a large skillet, cook beef and onion over medium heat until beef is no longer pink, breaking up beef into crumbles, 6-8 minutes; drain. Transfer to a 4- or 5-qt. slow cooker. Add potatoes, broth, milk, carrots, celery and seasonings. Cook, covered, on low until vegetables are tender, 7-9 hours., Stir in cheese until melted. Stir in sour cream. If desired, sprinkle with parsley.

CHEESEBURGER SOUP

Steps:

• Start by coking and crumbling your ground beef in a large pot. Drain fat and return to stove top. Add onions and carrots and allow to cook for 4-5 minutes until tender.
• Add all seasoning to the cooked beef and tender veggies. Add in elbow macaroni then chicken broth. Bring to a boil, reduce heat, and cover. Cook for 6-8 minutes until pasta is tender.
• Add in heavy cream and shredded cheese. Mix well until cheese is melted and smooth.

CHEESEBURGER MAC SOUP

Steps:

• In 4-quart Dutch oven or saucepan, cook beef, onion, garlic and pepper over medium-high heat 5 to 7 minutes, stirring occasionally, until no longer pink; drain.
• Stir in sauce mix (from Hamburger Helper™ box), tomatoes, milk, water, ketchup and mustard. Heat to boiling, stirring constantly.
• Reduce heat. Cover; simmer 10 minutes, stirring occasionally.
• Stir in uncooked pasta (from Hamburger Helper™ box) and cheese. Cover; cook 15 minutes longer, stirring occasionally or until thoroughly heated. Top with pickles.

CROCKPOT HAMBURGER CASSEROLE

Steps:

• Cook ground beef on stovetop until no longer pink, then drain and put into slow cooker with diced onion, condensed soup, salts and diced potatoes. Stir together.
• Set to high for 3 hours. Stir and pour in broth now, stir again.
• Pour in uncooked elbow macaroni noodles and submerge into liquid on top. Cover crockpot again and cook an additional 30 minutes on high.
• Lift lid, stir. Add 2 c cheese and sour cream. Mix together well, then sprinkle remaining 1/2 c cheese on very top. Cover and cook for the last 20 minutes.
• Lift lid and serve!

CHEESEBURGER SOUP

Steps:

• Heat olive oil in a large Dutch oven over medium-high. Add ground beef, and cook, stirring often, until meat crumbles, about 3 minutes. Stir in onion, celery, and garlic, and cook, stirring often, until beef is no longer pink and vegetables are tender, about 4 minutes. Drain mixture well, and return to Dutch oven.
• Stir in chicken broth and potatoes, and bring to boil over medium-high. Cover, reduce to medium-low, and simmer until potatoes are tender, 8 to 10 minutes.
• Melt butter in a nonstick skillet over medium-heat. Whisk in flour, and cook, whisking constantly, until flour is lightly browned, about 2 minutes. Stir flour mixture into beef mixture; bring to a boil over medium. Reduce heat to low, and simmer, stirring occasionally, until thickened, about 6 minutes. Stir in cheese, milk, Dijon, salt, and pepper; stir until cheese melts, about 1 minute. Serve soup topped with Sesame Seed Bun Croutons, chopped tomatoes, and chopped pickles.

SLOW COOKER HAMBURGER SOUP WITH MACARONI

Steps:

• Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain off any excess grease. Transfer beef to a slow cooker.
• Add water, broth, tomatoes, corn, lima beans, barley, celery, onion, bouillon, paprika, Italian seasoning, and bay leaf to the slow cooker.
• Cook on Low for 6 hours.
• Just before serving, bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.
• Add cooked macaroni to the soup. Stir until combined and heated through. Serve immediately garnished with parsley.

CROCKPOT CHEESEBURGER SOUP

Steps:

• Place potatoes, onions, carrots, celery, dried basil, and parsley in the crockpot.
• Then, add the chicken broth over it. Cover with lid. Cook on LOW for about 7 hours OR on HIGH for about 4, or until potatoes are tender.
• About 1 hour before serving, cook the ground beef in a large skillet over medium-high heat. Drain the grease out of it and add the cooked beef to the pot.
• Next, add butter to a clean skillet and melt it over low heat. When melted, slowly whisk in flour and cook until golden brown and bubbly (about 1 minute).
• Whisk in the milk (or cream), salt, and pepper.
• Pour mixture into the crockpot and stir to combine everything.
• Add the shredded cheese to the crockpot and gently stir.
• Cover with lid and cook another 30 minutes or until cheese is melted.
• Serve immediately!

CHEESEBURGER MACARONI SOUP

Steps:

• In a large pot, brown your ground beef. Drain grease and return to stove.
• Add onions and carrots and cook until tender (apprx 4-5 minutes)
• Add all seasonings to pot and stir with beef and veggies.Add in elbow macaroni and chicken broth. Bring to a boil and reduce heat and cover. Simmer for an additional 6-8 minutes until pasta is tender
• Add in heavy cream and shredded cheese. Mix until cheese is melted and smooth.

CHEESEBURGER SOUP

Steps:

• In a large saucepan over medium heat, cook and crumble beef until no longer pink; drain and set aside. In same saucepan, melt 1 tablespoon butter over medium heat. Saute onion, carrots, celery, basil and parsley until vegetables are tender, about 10 minutes. Add potatoes, ground beef and broth; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 10-12 minutes. , Meanwhile, in a small skillet, melt remaining butter. Add flour; cook and stir until bubbly, 3-5 minutes. Add to soup; bring to a boil. Cook and stir 2 minutes. Reduce heat to low. Stir in cheese, milk, salt and pepper; cook until cheese melts. Remove from heat; blend in sour cream.

SLOW COOKER MACARONI HAMBURGER SOUP RECIPE

Steps:

• Fry the ground beef and onions together until the ground beef is cooked and the onions are translucent. Add in the garlic and fry until brown. Drain the fat and place in the bottom of a crockpot.
• Stir in the tomatoes, tomato soup, beef broth, bay leaves, thyme, frozen vegetables, sugar and pepper.
• Simmer on high for 4-5 hours or on low for 8-10.
• Right before serving, cook the macaroni to al dente according to the package directions. Drain and add to the hamburger soup.
• Remove the bay leaves. Ladle into bowls and serve.

SLOW COOKER MACARONI AND CHEESE

Steps:

• In a large 4-quart slow cooker sprayed with cooking spray, mix the macaroni, evaporated milk, milk, butter, salt, pepper, eggs and all but 1/2 cup of the grated cheese. Sprinkle the reserved cheese over the top of the mixture and then sprinkle with paprika. Cover and cook on low heat for 3 hours and 15 minutes. Turn off the slow cooker, stir the mixture and serve hot.

CROCK POT CHEESEBURGER SOUP

Steps:

• Dump some lean ground beef into a large skillet over medium-high heat with a dab of butter or cooking oil.
• Crumble the ground beef well as it cooks.
• Spray the inside of the crock pot well with cooking spray.
• Once the ground beef is fully cooked, use a slotted spoon to transfer the cooked beef to the crock pot.
• Add the diced onions to the crock pot.
• Add the frozen diced hash brown potatoes to the crock pot.
• Dump the cream of mushroom soup and cheddar cheese soup into a large mixing bowl.
• Add the chicken broth to the mixing bowl.
• Add the garlic powder, onion powder and pepper to the bowl.
• Whisk all of the ingredients together well.
• Pour the mixture over the ingredients in the crock pot.
• Place the lid on the crock pot and set it to cook on HIGH.
• After 3.5 - 4 hours of cooking time remove the lid from the pot and stir the contents well.
• Add the heavy cream and shredded cheese to the pot and stir well.
• Return the lid to the pot and leave the soup to continue cooking on HIGH for 30 - 45 minutes.
• Add the chopped green onions to the pot and stir well.
• Ladle the soup into bowls and garnish with chopped green onions and shredded cheese if desired.
• Serve and enjoy!

CROCK POT HAMBURGER SOUP

Steps:

• Brown beef, onions and garlic. Drain, and add 1/4 cup of flour and mix.
• To crock pot add: beef mix, onion soup mix, salad dressing mix, pepper, season salt, beef & chicken broth, water, tomatoes, tomato sauce, celery, carrots, italian seasoning, and soy sauce.
• Cook for 8 hours.
• Cook macaroni.
• In saucepan make roux: melt butter on low and add 2 tablespoons of flour. Add to crock pot.
• Add 1/4 cup parmesan to crock pot.
• Serve over macaroni.
• Serve and top with shredded parmesan.

CHEESEBURGER SOUP

Steps:

• In a large pot, brown ground beef and onion.
• Add broth, celery, carrots, parsley and potatoes.
• Bring to a boil, and then simmer until potatoes are tender, about 10-12 minutes.
• In a saucepan, melt the butter and stir in flour.
• Add the milk, stirring until smooth.
• Gradually add milk mixture to the soup, stirring constantly.
• Bring to a boil and reduce heat to simmer.
• Stir in cheese; continue to stir until cheese is melted then serve.
• Do not boil.