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
⭐ Did you make this recipe? Awesome! I would love to hear from you. Please give it a star rating and review below! 👇
📋 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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Happy cooking!
Kathy says
Lacking in flavor. Will add more cheese when I reheat leftovers. Pickles and tomatoes helped a bit but was still very bland.
Kristin says
Thanks for your feedback. I had to change my original recipe which used a cauliflower and cheese sauce product that is no longer available (at least not in my area). To compensate, I now add more shredded cheddar, but the kind of cheddar is more important than it used to be and I didn't call that out in the recipe. So I have changed that ingredient to read that it should be *extra-sharp* shredded cheddar. My other suggestion is to add a little more ketchup and/or adjust your salt and pepper to be more in line with your tastes. I appreciate your input which will help others since it pointed out to me where the recipe needed to be more clear!
Tanya Francq says
So you don't brown the turkey meat before putting it in the Crock-Pot?
Kristin says
Hi Tanya, that's correct, you don't need to brown the turkey before putting it in the crock pot! Let me know if you have any other questions! 🙂
Sherry says
Such a perfect weeknight staple! Thanks for sharing at Home Sweet Home!
Judy says
This recipe looks great. I will be featuring this tonight at my Swing into Spring party that opens at 8pm EST. Please stop by and pick up an I've Been Featured button. Thanks. http://diybydesign.blogspot.com
Helen at the Lazy Gastronome says
What a delicious and easy idea! I love it! Pinned - Thanks for sharing your great recipes at the What's for Dinner party.
Sheri says
My kids would love this! Thank you for sharing at the To Grandma's House We Go DIY, Crafts, Recipes and More link party! Pinned!
Kim~madeinaday says
Sounds yummy! Thaks for the recipe! Thank you for sharing on Merry Monday! Hope to see ya next week!
Kim
Stacey says
I, too, was disappointed. The recipe doesn't call for any liquid. I had to add 3 cups of water half way through in fear of it burning. It came out mushy and tasteless. I added a bunch of salt and pepper but doesn't taste real good. I wanted to love this recipe so much. I am curious how you cooked it without burning as there's no liquid. Also, is it supposed to be so bland?
Kristin King says
Hi Stacey, I am sorry to hear you did not have success with this recipe. I have made it many times and it turned out fine for me. I imagine the water you added contributed to it becoming mushy and tasteless, but I understand why you added it. My suggestion would be to brown the ground turkey first, and then follow the directions but reduce the cooking time to low for 3-4 hours or so (which will be OK because the turkey will be cooked already). I haven't ever actually done it that way, but that is what I would try (I am thinking that I might do that the next time I make this, just to test it and see if that works out for me, too). My kids love the flavor from the ground turkey, the cheese sauce, and the shredded cheddar (make sure you get good cheddar!), although my husband typically squirts some hot sauce on top of his to better suit his adult taste buds. Also, the pickles are very important in adding flavor to this as well. Again, I am sorry to hear you were disappointed, but I thank you for stopping by and I appreciate your honest feedback!
Ed Daugherty says
It was great! I didn't use the pickles and threw in a lot more cheese to make up for not having cheese sauce.
I only cooked it for roughly 4 hrs because the pasta, onion, cheese combo started baking to the side of the crockpot and in some places burned a wee bit. Mixed it all up and scraped off the caked stuff off the bottom...it was delicious!!
Kristin says
Yay! So glad you liked it. Thanks for stopping by to let me know! 🙂
Robin says
Wow! I home chef who can handle criticism without hurling back an insult! I am very impressed! Very, very well done!
Kristin says
I try to be open to all reasonable comments, I find that one can learn a lot from listening to others. 🙂 Thanks for stopping by!
Rachel Johnson says
I wonder what the carb and calorie counts would be if I didn't add the noodles?
Nichole says
This recipe looks yummy!! I'm going to try this tonight but I'm going to try using the oven. I've tried the recipe from Hungry Girl. I'll let you know how it turns out 😀