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    Crock Pot Cheeseburger Macaroni (+Video)

    8 servings

    portioner

    10 minutes

    aktiv tid

    5 hours 55 minutes

    total tid
    Börja laga mat

    Ingredienser

    2 pounds ground beef

    1 small onion, finely diced

    4 cups beef stock

    10 ½ ounce can cream of potato soup

    1 teaspoon black pepper

    1 teaspoon garlic powder

    1 teaspoon onion powder

    1 teaspoon paprika

    16 ounces uncooked elbow macaroni (a box should be 16 ounces)

    8 ounce block Velveeta cheese, cubed

    2 cups shredded cheddar cheese

    Instruktioner

    In a large skillet over medium-high heat, add 2 pounds ground beef and break it up into crumbles. Cook until there is no pink left, about 10 minutes. Drain excess grease and add the ground beef to the bottom of an 6-8 quart slow cooker.

    Add 1 small onion, finely diced, 4 cups beef stock, 10.5 ounce can cream of potato soup, 1 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1 teaspoon paprika to the slow cooker. Stir to combine.

    Cover and turn the slow cooker on low heat for 4-6 hours or high for 2-4 hours. Stir every hour or so if you can.

    Add 16 ounces uncooked elbow macaroni and stir to combine. Continue to cook for 20-30 minutes, stirring every 10 minutes until the noodles are fully cooked.

    Add the 8 ounce block Velveeta cheese, cubed and stir it in. Place the top back on the pot and wait 5 minutes. Stir until all of the Velveeta is melted.

    Sprinkle the 2 cups shredded cheddar cheese on top and replace the lid again until the cheese is melted, 5-10 minutes.

    Serve and enjoy!

    Näring

    Portionsstorlek

    -

    Kalorier

    723 kcal

    Totalt fett

    37 g

    Mättat fett

    17 g

    Omättat fett

    13 g

    Transfett

    1 g

    Kolesterol

    123 mg

    Natrium

    1178 mg

    Totala kolhydrater

    53 g

    Kostfiber

    2 g

    Totalt socker

    6 g

    Protein

    42 g

    8 servings

    portioner

    10 minutes

    aktiv tid

    5 hours 55 minutes

    total tid
    Börja laga mat

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    Ingredienser

    2 pounds ground beef

    1 small onion, finely diced

    4 cups beef stock

    10 ½ ounce can cream of potato soup

    1 teaspoon black pepper

    1 teaspoon garlic powder

    1 teaspoon onion powder

    1 teaspoon paprika

    16 ounces uncooked elbow macaroni (a box should be 16 ounces)

    8 ounce block Velveeta cheese, cubed

    2 cups shredded cheddar cheese

    Instruktioner

    1

    In a large skillet over medium-high heat, add 2 pounds ground beef and break it up into crumbles. Cook until there is no pink left, about 10 minutes. Drain excess grease and add the ground beef to the bottom of an 6-8 quart slow cooker.

    2

    Add 1 small onion, finely diced, 4 cups beef stock, 10.5 ounce can cream of potato soup, 1 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1 teaspoon paprika to the slow cooker. Stir to combine.

    3

    Cover and turn the slow cooker on low heat for 4-6 hours or high for 2-4 hours. Stir every hour or so if you can.

    4

    Add 16 ounces uncooked elbow macaroni and stir to combine. Continue to cook for 20-30 minutes, stirring every 10 minutes until the noodles are fully cooked.

    5

    Add the 8 ounce block Velveeta cheese, cubed and stir it in. Place the top back on the pot and wait 5 minutes. Stir until all of the Velveeta is melted.

    6

    Sprinkle the 2 cups shredded cheddar cheese on top and replace the lid again until the cheese is melted, 5-10 minutes.

    7

    Serve and enjoy!