Cheesy and comforting, this Cheeseburger Macaroni recipe will be a hit with the whole family! With only 15 minutes of prep and crock pot cooking, it’s a super hands-off dish that’s great for quick weeknight dinners.
Thanks to lots of flavor and delicious ingredients, nobody will even know there’s a hidden veggie for extra nutritional impact! For a nostalgic and easy dinner, try this fantastic homemade cheeseburger macaroni.
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🩵 About This Recipe
Mac and cheese is a classic dish for a reason! The combination of noodles and creamy cheese sauce is sure to satisfy even the pickiest eaters.
But if you're looking to upgrade your traditional mac and cheese and think outside the box, this cheeseburger pasta recipe is a great place to start. It includes added protein from ground turkey and hidden cauliflower nutrition! Best of all, it has all the familiar cheeseburger flavors in a much healthier dish!
And if you can't get enough fun mac and cheese recipes, try my One Pot Broccoli Mac and Cheese for another veggie-infused option, or this simple and classic Stovetop Mac and Cheese.
What readers are saying...
This meal is OUTSTANDING! Flavorful and healthy make the best combination for dinner. I used gluten free pasta (chickpea) and lean ground turkey for a satisfying meal. This recipe is now part of our family’s collection of go to meals. Thank you!
- Bernadette
🧂 Gather Your Ingredients
- macaroni - has a hearty, comforting texture that absorbs the cheesy, savory sauce.
- ground turkey - adds protein and a slightly lighter taste than ground beef.
- ketchup - contributes a hint of sweetness and tang, enhancing the cheeseburger-like taste.
- frozen veggies - cauliflower and onion make this dish nice and hearty and add some nutrition.
- salt and black pepper - to taste.
- shredded cheese - I prefer to use cheddar for this recipe, but feel free to mix and match your favorite cheeses.
- tomato - to garnish.
- pickles - adding pickles makes this dish taste even more like a cheeseburger!
- fresh parsley - to garnish.
🔪 Let's Make Cheeseburger Macaroni!
(Or click here to jump right to the recipe card with measurements!)
Combine Ingredients
In a large bowl, mix together turkey, onion, ketchup, salt, and pepper. Once combined, fold in the cauliflower and shredded cheese.
Add Pasta
After cooking the pasta to al dente according to the package instructions, fold it into the turkey mixture.
Slow Cook
Add to the slow cooker, cover, and cook cheeseburger macaroni on high heat for 3 to 4 hours or low heat for 5 to 6.
💡 Expert Tips and Tricks
- Cook the pasta to al dente, or drain even before al dente. If you overcook it to begin with, it may get mushy in the slow cooker.
- For convenience, cook the pasta ahead of time and keep it in the fridge until you need it.
- You can also combine all of the other ingredients (aside from the pasta) and store in the fridge overnight.
- A good quality cheese is one of the secrets to the best flavor in this cheeseburger macaroni casserole.
- Garnish with chopped pickles and diced tomatoes to really channel the cheeseburger flavor!
- If you want your cheese to be super melty, use freshly grated cheese instead of store bought shredded.
❔ FAQs
No, you can cook the turkey with the rest of the ingredients as-is. If you want some extra flavor, feel free to brown it before adding it to the rest of the cheeseburger casserole.
Absolutely, that's what I typically do! Because they'll be slow cooking all day, there's no need to thaw them out first, which is super convenient.
Yes, you definitely can. I personally find it easier to mix in my nice light stainless steel bowls, but of course that creates another dish to wash, so that's a good reason to do everything right in the crock pot.
📝 Substitutions and Variations
- I use ground turkey to keep this dish light, but you can also use ground beef for a more authentic burger flavor.
- Give this cheeseburger pasta recipe a kick of heat with red pepper flakes, cayenne pepper, or diced jalapenos.
- Mix in chunks of cooked bacon for a bacon cheeseburger pasta casserole.
- Instead of (or along with) the ketchup, you can use mustard and/or BBQ sauce to give your cheeseburger macaroni casserole a tangy flavor.
- Add nutrition by mixing in spinach, mushrooms, or bell peppers.
Kristin’s Kitchen Tip
Because you don't have to brown the turkey or thaw the veggies, this cheeseburger macaroni dish can be thrown together in minutes for a super convenient weeknight dinner!
🥡 Storage and Reheating
Keep leftover cheeseburger macaroni in the fridge in an airtight container for 3 days or so, or store in individual portions in the freezer for a few months.
Reheat in the microwave, or you could heat on the stovetop with a splash of liquid like beef broth or milk to prevent the casserole from drying out. Allow frozen leftovers to thaw before reheating.
Keep It Handy
Don't have time for this cheeseburger macaroni recipe right now? Click on or tap the heart icon on the BOTTOM RIGHT of the screen to save it for later!
🍴 What To Serve With This Dish
Make this cheeseburger macaroni into a fun, low-carb wrap by spooning it into a large lettuce leaf. You can also top with some sour cream or crushed tortilla chips for some added flavor and texture. And if you're looking for a great side dish, make these Air Fryer Frozen French Fries or a batch of Baked Dill Fries!
😋 More Slow Cooker Pasta Recipes You'll Love
- Crock Pot Baked Ziti - This healthy slow cooker ziti features mushrooms and spinach for extra nutrition.
- Slow Cooker Turkey Tetrazzini - Ensure turkey leftovers never go to waste with this delicious pasta dinner!
- Buffalo Chicken Mac and Cheese - Another incredible mac and cheese dish with a bold buffalo twist.
- Crockpot Lasagna Soup - This incredible recipe from Butter Your Biscuit is a much easier way to prepare lasagna!
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Slow Cooker Cheeseburger Pasta Recipe
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📋 Recipe Card
Crockpot Cheeseburger Macaroni Casserole
Ingredients
- 6 ounces macaroni
- 1 pound lean ground turkey or extra lean ground beef
- ¼ cup ketchup
- ½ cup frozen chopped onion
- ½ teaspoon salt
- pepper to taste
- 15 ounces frozen cauliflower
- 3 cups shredded extra-sharp cheddar cheese
- 1 medium tomato, chopped
- 2-3 pickles, chopped
- fresh parsley for garnish (optional)
Instructions
- Cook the pasta until just becoming tender (about 5 minutes).6 ounces macaroni
- While the pasta is cooking, mix the turkey, ketchup, onion, and salt in a large bowl. Add pepper if desired. Add the frozen cauliflower, and shredded cheddar, and combine.1 pound lean ground turkey or extra lean ground beef, ¼ cup ketchup, ½ cup frozen chopped onion, ½ teaspoon salt, 15 ounces frozen cauliflower, 3 cups shredded extra-sharp cheddar cheese, pepper to taste
- Once the macaroni is done, drain it and fold it into the turkey mixture.
- Place entire mixture into the crockpot and cook on high for 3-4 hours or on low for 5-6 hours.
- When plating, sprinkle each serving with the chopped tomatoes and pickles, or set out in bowls for self-service.1 medium tomato, chopped, 2-3 pickles, chopped
- Garnish with parsley if desired.fresh parsley for garnish
Notes
- There is no need to brown the turkey or beef beforehand.
- There is no need to thaw the onion or cauliflower beforehand.
- The pasta should just be very slightly cooked when you add it to the mixture for the crockpot. Be careful to not overdo it or it will be mushy by the time you serve it.
- If desired, you can cook the pasta fully ahead of time and store it in the fridge until ready to add.
- Pro-tip: Combine all ingredients (except pasta) the night before, store in the fridge, then dump everything into the slow cooker in the morning.
- Make sure to use good-quality cheese for the best flavor.
- Pre-shredded cheese contains anti-caking agents that may affect melting; for the best texture, shred it fresh.
- The pickles and tomatoes are important to get the cheeseburger experience!
- Add some heat with diced jalapeños, hot sauce, or a pinch of cayenne.
- Mix in cooked, crumbled bacon to make it a bacon cheeseburger casserole.
- Replace ketchup with BBQ sauce or mustard for a tangy kick.
- You can also stir in spinach, bell peppers, or mushrooms for added nutrition.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Or freeze portions in individual containers for up to 2 months.
- To reheat leftovers: If frozen, thaw overnight in the refrigerator. Heat in the microwave or on the stovetop with a splash of broth or milk to restore creaminess.
Additional Serving Suggestions:
- Scoop some into a large lettuce leaf for a fun cheeseburger wrap without adding more carbs.
- Top with extra cheese, sour cream, or crushed tortilla chips for crunch.
Video
Nutrition
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.
Update Notes: This post was originally published in April 2014, and was republished with tips, step by step photos, and a recipe change in March 2025.
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Bernadette says
This meal is OUTSTANDING! Flavorful and healthy make the best combination for dinner. I used gluten free pasta (chickpea) and lean ground turkey for a satisfying meal. This recipe is now part of our family’s collection of go to meals. Thank you!
Kristin King says
Oh that's wonderful to hear. So glad you and the family like this recipe! 🙂
Tanya Dykes says
i dont have a crockpot but would like to make this on stove top..any ideas?
Kristin says
Hi Tanya, I think you can simply cook the turkey mixture in a large skillet and then combine the cooked pasta and the cooked turkey mixture together. I hope that works for you!
Wendy H. says
I haven't tried this recipe yet, but one less pot or pan you could remove is when you par-cook the pasta. I make a mean crockpot lasagna and do NOT pre cook my pasta at all! It comes out great every time.😉 I have done this recipe in a regular crockpot, an InstaPot and a Foodi. There will be enough moisture to cook the noodles.
Good luck everyone!
Caity says
I am pregnant and have been craving some type of cheeseburger and came across this recipe and it is SO DELICIOUS! Myself and my husband loved it. We don’t like cauliflower so I just substituted it with corn and kept everything else the same and it was so delicious! Thank you!!
Kristin says
Oh wow, so glad to hear it! Substituting corn is an awesome idea. Thanks for stopping by, and best wishes for a healthy, happy baby!
Zach says
What are the macros? And serving size?
Kristin says
I'm not sure what you mean by the 'macros', sorry! The serving size is 1/6 of the recipe. Thanks for stopping by!
Mike says
It would be more helpful to give the actual serving size instead of forcing your readers to divide the entire dish into six equal parts.
Kristin King says
Yes I can see how that would be helpful. I appreciate the feedback and will take it back to see if it is something I can start doing going forward.
Brittany says
I don’t usually write comments, but I felt I had to because this recipe seemed to get a lot of flack in the comments prior. Knowing many people had mentioned it being bland, I added some ingredients that really worked for me. I browned the onions and ground beef together. I then added half a packet of onion soup mix, 1 Tbsp of Worcestershire sauce, and 1 1/2 Tbsp of yellow mustard to the mix for the slow cooker. Used 4 cups of cheese, boiled noodles for 4 minutes to adding to slow cooker, and cooked on high for 4 hours. Loved it topped with diced dill pickle!
Kristin says
Those are GREAT ideas. Thank you so much for sharing, Brittany! 🙂
Debra says
I followed your suggestions, and this was awesome!! Thank you to the recipe originator and for the above post!
Kristin King says
Yay! So glad to hear that you liked this. And I agree that the variation suggestions by Brittany are delicious!
TAMMY YATES says
I was wondering. I"m currently making this recipe and I'm noticing how dry it is. Is there something I can place in it so that it doesn't burn on the sides.
Kristin says
Hi Tammy, I do find that mine burns on the sides, but actually most everything I cook in my crock pot burns on the sides so I just figured it was my crock pot. You can definitely add a little bit of milk if it seems dry and/or a bit more cheese. I hope that helps!
Edward Reinholtz says
Thanks
Edward Reinholtz says
This looks like a very delicious recipe . I have one question what size Crockpot do you use . I have a few different size ones ... hanks .
Kristin says
Good question! I believe mine is a 5 quart. I really need to get a bigger one though. Now that my boys are getting older, it would be good to be able to make larger amounts! 🙂