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I don’t know about you, but I’ve lost count of the times mac and cheese has come to my rescue. Sick kid? Mac and cheese. Nothing in the fridge? Mac and cheese. Too tired to fuss with pots and pans? Well… you get the idea.
Years ago, when my kids were little tornadoes tearing through the house, I figured out how to make it even easier: let the slow cooker do the work. I promise, this is the laziest, coziest way to get that cheesy goodness on the table with almost no effort — just three simple ingredients, stir it once or twice, and you’re the hero of Tuesday night.
If there’s anything better than that first forkful of creamy pasta, I haven’t found it yet.
Why You’ll Love This Recipe
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Three ingredients — really. No fancy cheese sauce or flour to whisk.
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Dump it, stir it, walk away. The slow cooker’s got your back.
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Kid-approved, grown-up approved — cheesy smiles all around.
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Perfect for nights when your brain says “Takeout?” but your wallet says “Nope.”
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Easy to fancy up if you’re feeling a little extra.
Ingredients
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2 cups elbow macaroni — or shells, or whatever shape your picky eaters haven’t declared “weird.”
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2 cups shredded cheddar cheese — sharp cheddar is my go-to, but use what you love.
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2 cups milk — whole milk if you want it extra rich, but 2% works fine too.
Little tip: I usually toss in a good pinch of salt and pepper — not technically one of the three ingredients, but hey, it makes a difference.
Directions
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Load it up.
Dump the macaroni, cheese, and milk into your slow cooker. Give it a good stir — make sure every noodle’s got a little cheese snuggling up next to it. -
Flip the switch.
Pop the lid on and set your slow cooker to low. Let it do its thing for about 2–3 hours. Check in every so often and give it a stir — this keeps things creamy instead of clumpy. -
Check and serve.
When the pasta’s tender and the cheese is melted into a dreamy sauce, you’re done. Spoon it up while it’s piping hot — and maybe blow on it so you don’t burn your tongue (speaking from experience here).
Serving Suggestions
Mac and cheese is practically perfect by itself, but here’s how I like to stretch it into a meal when I’m feeling halfway responsible:
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A big green salad — keeps things from feeling too heavy.
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Roasted broccoli or Brussels sprouts — gets the veggies in without much fuss.
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Grilled chicken breast — makes dinner feel a bit more grown-up.
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A slice of crusty bread — because extra carbs never hurt anybody (don’t quote me on that).
Storage Tips
If by some miracle you have leftovers — good for you.
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Keep it fresh: Store in an airtight container in the fridge for up to 3 days.
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Reheat gently: A splash of milk and a quick zap in the microwave does the trick. Stir halfway so it stays creamy.
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Freezer? Eh. I won’t lie — frozen mac and cheese never tastes quite the same. But if you must, wrap it tight and freeze for up to a month. Thaw overnight and reheat slowly.
Variations & Little Tweaks
Wanna make it your own? Go for it:
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Mix up the cheese: Try Monterey Jack, gouda, or mozzarella for a fun twist.
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Add some heat: Stir in a bit of hot sauce, smoked paprika, or even a handful of diced jalapeños.
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Go creamier: Sub half the milk for heavy cream — no one’s judging.
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Bump up the flavor: A sprinkle of garlic powder or dry mustard works wonders.
Wrapping Up
So there you have it — a lazy-day mac and cheese that practically cooks itself while you catch up on laundry, phone calls, or that novel you’ve been pretending to read for weeks.
If you try this, tell me what you think — did you sneak in extra cheese? Throw in bacon bits? Or did you just eat it straight from the pot while standing at the counter? No judgment here.
Leave me a note below — I love hearing how other folks make my simple recipes their own. Now go grab your slow cooker — dinner’s waiting.
Slow Cooker 3-Ingredient Mac and Cheese
Ingredients
- 2 cups elbow macaroni uncooked
- 4 cups shredded cheddar cheese mild or sharp, your choice
- 2 cups whole milk
Instructions
- Lightly grease the inside of your slow cooker with cooking spray or butter.
- Add the uncooked elbow macaroni, shredded cheddar cheese, and milk to the slow cooker. Stir to combine evenly.
- Cover and cook on low for 2 hours, stirring once halfway through to prevent sticking.
- After 2 hours, check for doneness. Stir again and serve warm. If too thick, add a splash of milk to loosen.
