This slow cooker 4-ingredient macaroni is the kind of practical, filling dish that has stayed popular in family kitchens for generations because it turns a few inexpensive pantry and refrigerator staples into a hot, comforting meal. The slow cooker does the work of gently softening the pasta and melting everything together into a thick, creamy macaroni that feels somewhere between stovetop mac and cheese and old-fashioned casserole-style noodles.
Serve this macaroni with simple sides that stretch the meal even further, such as buttered green beans, cooked peas, sliced tomatoes, stewed greens, or a crisp cabbage slaw for contrast. If you want to round it out for a heartier supper, it also pairs well with browned smoked sausage, hot dogs, baked ham, or a pan of cornbread, while a dash of black pepper or hot sauce at the table gives each bowl a little extra personality.
Slow Cooker 4-Ingredient Macaroni Harrison
Servings: 7
Ingredients
2 cups elbow macaroni, uncooked
2 cups whole milk
1 can (10 3/4 ounces) condensed cheddar cheese soup
2 cups shredded cheddar cheese
Directions
1. Lightly grease the slow cooker insert, then add the uncooked elbow macaroni, milk, condensed cheddar cheese soup, and shredded cheddar cheese.
2. Stir very well so the soup and milk combine and the macaroni is evenly coated. Cover and cook on low for 1 1/2 to 2 1/2 hours, stirring once or twice during cooking, until the pasta is tender and the mixture is thick and creamy.
3. Stir again near the end of cooking, scraping the sides and bottom to make sure nothing is sticking. If the macaroni becomes thicker than you like, stir in a small splash of extra milk.
4. Spoon the hot macaroni into bowls or onto plates and serve right away while the cheese is smooth and creamy.
Variations & Tips
For a smoother texture: Use freshly shredded cheddar if possible, since it melts more cleanly than pre-shredded cheese. Stirring well at the beginning helps prevent clumps of soup or dry pockets of pasta.
To avoid overcooking: Slow cookers vary quite a bit, and macaroni can go from perfectly tender to overly soft faster than many people expect. Start checking at the 90-minute mark, especially if your cooker runs hot.
To stretch the recipe: This dish was made to be economical, so it welcomes add-ins that make it feed a few more people, such as a little extra milk, an additional handful of cheese, or a side of vegetables and bread on the table.
Simple add-in version: Stir in black pepper, a pinch of dry mustard, diced pimientos, or a little browned sausage if you want to build on the basic formula without losing its budget-friendly spirit.