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Close up shot of cheeseburger macaroni garnished with fresh cilantro on a white square plate on a blue placemat.
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4.52 from 27 votes

Crockpot Cheeseburger Macaroni Casserole

This Cheeseburger Macaroni offers the great taste of burgers with the convenience of slow cooking, plus a hidden veggie for extra nutrition!
Prep Time15 minutes
Cook Time5 hours
Total Time5 hours 15 minutes
Servings: 6
Author: Kristin

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)
US Customary - Metric

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.

Nutrition

Serving: 1g | Calories: 253kcal | Carbohydrates: 31g | Protein: 28g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 44mg | Sodium: 397mg | Potassium: 736mg | Fiber: 2g | Sugar: 4g | Vitamin A: 285IU | Vitamin C: 58.8mg | Calcium: 111mg | Iron: 2.3mg
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