• 1/2 lb. elbow macaroni, (or pasta of choice)
  • 10 3/4 oz. cream of chicken soup
  • 16 oz. Velveeta cheese, cubed
  • Salt and pepper to taste
  • 1/4 lb. bacon, fried and crumbled (4-5 strips)
  • 1 onion, medium, diced
  • 1 lb. ground beef (browning adds extra flavor)
  • 14.5 oz. diced tomatoes, drained (optional)

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Facebook Friend Lilah S. serves her Slow Cooker Bacon Cheeseburger Mac with a fresh fruit salad and watermelon lemonade. What a delightful summer meal! Lilah your recipe sounds like something the kiddo’s would like as well.  Thanks Lilah for sharing with all of us!

  1. Combine mix dry elbow macaroni with cream of chicken soup, Velveeta, salt and pepper.
  2. Fry and crumble bacon and add to the mix.
  3. Dice onion fine, and brown with ground beef.
  4. Mix onion and ground beef with the mac, along with (optional) diced tomatoes.
  5. Cover. Cook on Low for 2 – 2 1/2 hours or until macaroni is done!

Happy Crocking!

Provided by Lilah S. via facebook

For over 450 more Slow Cooker recipes, click here to get my eBook!

XOXO,

Jenn

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