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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Kris says
This recipe was a MAJOR DISAPPOINTMENT! I work all day and need a recipe that takes 8-9 hours to cook. When I got home and looked at the crock pot, dinner looked like dog food. I mixed it up hoping for better results and the macaroni was absolute mush. Never making this again. Sorry for the bad review but I don't want others to get home to the same situation I had yesterday.
Kristin King says
I am sorry to hear that! I appreciate the feedback. I am not sure why it didn't work out for you, but sometimes it can be a difference in the brand of pasta or the cook temperature of the crock pot. I definitely agree that it isn't the prettiest dish (you can see why in the picture I dressed it up with tomato chunks and fresh parsley!) In any event, thanks for stopping by and I am sorry you did not have luck with this dish.
Jennifer says
We unfortunately don't have "24 ounces frozen cauliflower with reduced-fat cheese sauce" where I live. Is there something with which I could substitute? Should I make my own cheese sauce and add frozen/fresh cauliflower, or do you have another idea? How much cheese sauce does it have? Looks delicious, and I would love to make it!
Kristin King says
I had the same problem recently, I could not find that product and so I had to substitute! I just used 24 ounces plain cauliflower and added another cup of the shredded cheddar. It turned out pretty good, but I think next time I may try using a little Velveeta to see if that makes it creamier. And making your own cheese sauce is definitely an option as well, I would try using about 1/2 cup to start with and then adjust based on how that turns out. Let me know what you try and how it turns out! Thanks for stopping by! 🙂
Carolyn says
Try using low fat evaporated milk in the mix, it makes the cheese saucy, and you don’t have to worry about the salt etc. Used in processing the velveeta
Kristin says
That's a great idea, Carolyn!
jackie says
i was wondering if i could make this ahead of time and put it in the frezzer. as mixing it together and put in the frezzer then trow it in the crock pot the day of cooking?? thank u
Kristin King says
That is an awesome idea, Jackie! I would definitely give it a shot and see how it turns out. I think it will be fine. And it is a great way to prepare ahead of time if you know you have a really busy day coming up! 🙂
Beth Schuette says
I know you tried to make this a healthy meal but I was wondering would I be able to substitute ground beef for the Ground turkey? sorry my husband would go crazy if he knew it was ground turkey he is a beef guy since we raise our own beef cows.
Thanks
Kristin King says
LOL, I totally understand, Beth! I think you can definitely use ground beef with this if you want. If it is not really lean ground beef, you might want to brown it first so you can drain off the fat. But if it is really lean, like 93% or more, then you should be able to just follow the recipe as it is, I would think. Thanks for stopping by, I hope you like how it turns out! 🙂
Sandra - The Foodie Affair says
I know the feeling when it comes to old blog photos! I cringe at some of mine. One day I'll go back and redo a few! I love all the flavors in this meal and so easy when you get the help from a slow cooker!
Frances says
Looks yummy !
Anyonita says
This is a lovely idea! 🙂 The fresh tomatoes really help to enliven it, I bet! 🙂 I'll have to make this for my boys; I know they'd enjoy it!
Rachel Kathyg @ onlinesisterhood says
Love that this is a crock pot recipe---looks yummy! This photo is definitely a keeper! Looks fresh and tasty! Photography is a work in progress for me for sure as well:) Have a great week!
Robyn @ simply fresh dinners says
Your photography is lovely, Kristin and definite improvements, lol. I cringe when I look at last year's photos and I still have to find the time to re-shoot them! But it's all part of the learning process. How else can we measure how far we've come if we can't look back and laugh at our old ones? lol. This recipe looks yummy. Thanks for sharing it!
Sammi @Sammi Sunshine says
I have a few recipes that need updated pictures, too... lol. I like to use my crock pot in the summer because it keeps my house cooler! I wish I could grill every day though. 🙂
Peace & Sunshine,
Sammi at Sammi Sunshine- A Food Blog