Cooking Time:2 - 2 1/2 hours
Ingredients1/2 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)
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!
- Combine mix dry elbow macaroni with cream of chicken soup, Velveeta, salt and pepper.
- Fry and crumble bacon and add to the mix.
- Dice onion fine, and brown with ground beef.
- Mix onion and ground beef with the mac, along with (optional) diced tomatoes.
- Cover. Cook on Low for 2 – 2 1/2 hours or until macaroni is done!
Provided by Lilah S. via facebook
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I have a silly question =) Does this recipe have diced tomatoes in it at all?
Hi Tara, because this is a facebook friend recipe, it does not list it, but adding the diced tomatoes would be very good with this recipe. If you add the tomatoes, please post back and let us know how it turned out, and I can add a note to the recipe for others. Happy Crocking and thanks for the question!
Thanks, and i will indeed let u know the outcome 😉
Made this tonight and it was way too cheesy and thick!! I even added a can of diced tomatoes and it was just too cheesy. Maybe it would be better with only 8oz of Velveeta? Not sure but we didn’t care for it…
Hello KJ! So sorry you were not happy with the way the Cheeseburger Mac turned out! Some people maybe like it really cheesey, but I will edit this recipe! Happy Crocking!
Do you boil the pasta beforehand or not?
Hi Tim, no you put it in dry! Happy Crocking!