Slow Cooker 3-Ingredient Mac and Cheese

Why You’ll Love This Recipe

I love how insanely easy this dish is. I literally dump everything in the slow cooker, stir once or twice, and let it do all the work. It’s great for lazy weeknights, hectic school evenings, or anytime I’m just too tired to think. Plus, it’s a crowd-pleaser for both kids and adults, and I can always dress it up if I feel like going a little fancier.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• elbow macaroni (or shells, or any pasta shape I like)

• shredded cheddar cheese (sharp is my favorite, but I use what I have)

• milk (whole milk for extra creaminess, but 2% works too)

Optional but highly recommended:

• pinch of salt

• dash of black pepper

Directions

1. I dump the macaroni, cheese, and milk into the slow cooker. I give it a good stir to make sure all the pasta is coated.

2. I pop on the lid and set the slow cooker to low for about 2 to 3 hours. I check in once or twice and give it a stir to keep things creamy and prevent clumping.

3. Once the pasta is tender and the cheese has melted into a smooth sauce, I scoop it up and serve it hot.

Servings and timing

This recipe makes about 6 servings and takes just 5 minutes of prep, with 2–3 hours of cook time in the slow cooker. It’s perfect for a simple dinner or a no-stress side dish.

Variations

• I mix up the cheeses—Monterey Jack, gouda, mozzarella, or a blend work great.

• For a creamy boost, I swap half the milk for heavy cream.

• I stir in garlic powder, onion powder, or dry mustard for extra flavor.

• A few dashes of hot sauce or paprika adds a little kick.

• I top it with bacon bits or crispy breadcrumbs for crunch.

Storage/Reheating

If I have leftovers, I store them in an airtight container in the fridge for up to 3 days. To reheat, I add a splash of milk and microwave it gently, stirring halfway through to keep it creamy. I don’t usually freeze this one—the texture changes too much—but if I have to, I wrap it tightly and freeze for up to 1 month, then thaw overnight in the fridge before reheating.

FAQs

Can I use different pasta shapes?

Yes, I use any small pasta I have—shells, penne, even small rotini. Just keep an eye on the cooking time, as it may vary slightly.

What kind of cheese melts best?

Shredded cheddar melts well, but I sometimes mix in mozzarella or Monterey Jack for a smoother texture. I avoid pre-shredded cheese when possible—it can be coated with anti-caking agents.

Can I double the recipe?

Yes, I double the ingredients if I’m feeding a crowd. I just use a larger slow cooker and extend the cook time slightly, checking frequently to avoid overcooking the pasta.

Is it okay to add cream cheese?

Definitely. I’ve added a few ounces of cream cheese for an extra rich and tangy flavor, and it melts in beautifully.

Can I make it on high?

Yes, I cook it on high for about 1 to 1.5 hours, stirring more frequently. I just make sure to check often so the pasta doesn’t overcook.

Conclusion

This Slow Cooker 3-Ingredient Mac and Cheese is one of those back-pocket recipes I rely on when I need something easy, cheesy, and comforting. It’s rich, creamy, and totally hands-off, which means I can focus on everything else while dinner basically makes itself. Whether I’m serving it as a side or a main, it always hits the spot—and I’ll never get tired of finding new ways to make it my own.