Crockpot Patty Melt Mac and Cheese with Caramelized Onions Tips, FAQ & printable recipe

Tips for success

For the most flavorful result, take the time to brown the ground beef in a hot skillet, letting it develop a deep crust. Don't rush this step—the caramelized bits on the bottom of the pan are packed with flavor. If you're short on time, you can skip browning, but the dish will be less complex.

To make the rye croutons, cut rye bread into cubes, toss with a little olive oil, and toast in a 375°F (190°C) oven for 8 to 10 minutes, until crisp and golden.

They add a delightful crunch that contrasts with the creamy mac and cheese. You can also use store-bought croutons if you prefer, but homemade are worth the extra few minutes.

Variations

• Bacon Patty Melt: Add 6 slices of cooked, crumbled bacon along with the ground beef. The smoky, salty flavor pairs beautifully with the Swiss and cheddar, and the bacon adds a crispy texture throughout.
• Spicy Jalapeño: Add 1-2 finely diced jalapeños (seeds removed for less heat) with the onions and mushrooms. For extra kick, stir in a few dashes of hot sauce or a pinch of cayenne pepper with the broth.
• Vegetarian Version: Replace the ground beef with 1 1/2 pounds of cremini mushrooms, chopped, and use vegetable broth instead of beef broth. Sauté the mushrooms with the onions for extra flavor. The result is a meaty, umami-rich dish.
• Rye Bread Crumb Topping: Instead of croutons, make a crunchy topping by pulsing rye bread slices in a food processor to coarse crumbs, then tossing with melted butter and toasting in a skillet until golden. Sprinkle over each serving.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat with a splash of milk or broth to restore creaminess.

Freezer

Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat gently on the stovetop or in the microwave, adding a splash of milk or broth to loosen the sauce. Stir frequently to prevent sticking.

Store leftovers in an airtight container in the refrigerator for up to 4 days. The mac and cheese will thicken as it cools; when reheating, add a splash of milk or beef broth to restore its creamy texture.

Reheat gently in the microwave or on the stovetop over low heat, stirring frequently to prevent sticking.

You can brown the ground beef and slice the onions and mushrooms up to 2 days ahead and keep them in the refrigerator. Then, assemble the slow cooker in the morning and cook as directed. The dish can also be fully cooked and refrigerated, then reheated in the slow cooker on LOW or in the oven until hot.

Serving ideas

Serve this Crockpot patty melt mac and cheese as a hearty main dish with a crisp green salad or steamed broccoli on the side.

The creamy, savory pasta is satisfying enough to stand alone, but a bright, acidic side dish helps balance the richness. A sprinkle of fresh parsley and the rye croutons add color and texture.

For a true diner experience, pair it with pickles or a side of coleslaw. The tangy crunch of pickles cuts through the creamy sauce, while coleslaw adds a refreshing contrast.

You can also serve it in bowls with extra croutons on top for added crunch, and perhaps a drizzle of hot sauce for those who like a little heat.

Frequently asked questions

Recipe card

Crockpot Patty Melt Mac and Cheese with Caramelized Onions

Prep 15 minCook 3 h 15 minTotal 3 h 30 minServes 8

Ingredients

• 1 1/2 lb ground chuck (80% lean)
• 2 medium sweet onions, sliced
• 8 oz sliced mushrooms
• 2 tbsp Worcestershire sauce
• 3 cups beef broth
• 8 oz cream cheese, softened and cubed
• 16 oz elbow macaroni
• 1 1/2 cups shredded Swiss cheese
• 1 1/2 cups shredded sharp cheddar cheese
• Toasted rye bread croutons, for serving
• Chopped fresh parsley, for serving

Instructions

1. In a large skillet over medium-high heat, brown the ground chuck, breaking it into crumbles, until no longer pink, about 6 to 8 minutes. Drain off excess fat if needed. Slice the onions and mushrooms while the beef cooks.
2. Transfer the browned beef to the slow cooker. Add the sliced onions and mushrooms on top. Pour in the Worcestershire sauce and beef broth, and add the cubed cream cheese. Stir gently to combine.
3. Cover the slow cooker and cook on LOW for 2.5 hours, until the onions are very soft and the sauce is bubbling and thickened slightly.
4. Stir in the elbow macaroni, Swiss cheese, and cheddar cheese until the pasta is coated and the cheeses begin to melt.
5. Cover and continue cooking on LOW for another 30 minutes, or until the macaroni is tender and has absorbed most of the liquid, stirring once halfway.
6. Spoon the mac and cheese onto plates or bowls. Top each serving with toasted rye bread croutons and a sprinkle of chopped fresh parsley.

Contains: gluten, milk, fish

Estimated nutrition per serving

Calories

680

Protein

38 g

Carbohydrates

52 g

Fat

35 g

Automatic estimate from the ingredient list, not laboratory-verified.