This Slow Cooker 3-Ingredient Mac and Cheese is about as simple and comforting as it gets. Perfect for busy weeknights, potlucks, or anytime you just want a warm bowl of cheesy goodness without standing over the stove. With just a handful of ingredients and almost no effort, you’ll have creamy, gooey mac and cheese that’s practically made itself.
The beauty of this recipe is how hands-off it is—toss everything in, stir once or twice, and let your slow cooker work its magic. It’s a great dish for both picky eaters and hungry grownups, with plenty of room for add-ins if you want to dress it up later. But truly, it’s delicious in its simplest form.
Why You’ll Love This Recipe:
• Only 3 Ingredients: Can’t get easier than that.
• Kid-Approved: Even the pickiest eaters go back for seconds.
• Hands-Off Cooking: Set it and forget it—no boiling or draining.
• Customizable: Add extras like ham, peas, or hot sauce if you’re feeling fancy.
• Creamy and Cheesy: Classic comfort food vibes with every bite.
Ingredients:
• 2 cups elbow macaroni (or shells, or any short pasta your crew loves)
• 2 cups shredded cheddar cheese (sharp cheddar works best, but use what you like)
• 2 cups milk (whole milk makes it extra rich, but 2% works fine too)
• Optional: pinch of salt and black pepper, to taste
Instructions:
Step 1: Load It Up
Add the uncooked pasta, shredded cheese, and milk to your slow cooker. Stir it well to combine—make sure all the pasta is coated and the cheese is mixed in. Add a pinch of salt and pepper if you like (recommended!).
Step 2: Flip the Switch
Place the lid on your slow cooker and cook on LOW for 2–3 hours, stirring every 30–45 minutes. This helps prevent the cheese from clumping and keeps the sauce smooth.
Step 3: Check and Serve
The mac and cheese is ready when the pasta is tender and the cheese is fully melted into a creamy sauce. Serve hot and enjoy right away for the best texture.
Tips:
• Cheese Choices: Feel free to mix in other cheeses like Monterey Jack, mozzarella, or a bit of Parmesan for extra depth.
• Don’t Overcook: Keep an eye on the texture—overcooked pasta gets mushy fast in the slow cooker.
• Extra Creaminess: For a richer version, swap ½ cup of milk for half-and-half or add a tablespoon of cream cheese.
• Add Protein or Veggies: Stir in cooked chicken, crumbled bacon, or steamed broccoli during the last 30 minutes.
• Crunchy Topping: If you like a crispy top, transfer to a baking dish, sprinkle with breadcrumbs, and broil for 2–3 minutes before serving.
Storage and Reheating:
Refrigerator:
Store leftovers in an airtight container for up to 3–4 days. The pasta may thicken as it sits—just add a splash of milk when reheating.
Reheating:
• Microwave: Heat in 30-second intervals, stirring in between, and add milk as needed.
• Stovetop: Warm gently over low heat with a splash of milk, stirring until smooth.
Freezer:
Mac and cheese can be frozen but may change in texture slightly. To freeze, let it cool completely, portion it into airtight containers, and freeze for up to 2 months. Thaw overnight in the fridge and reheat as above.
This Slow Cooker 3-Ingredient Mac and Cheese proves that simple really is better sometimes. Whether you’re serving it up on a busy weeknight or using it as a side dish at your next get-together, it’s always a crowd-pleaser.
