Dump dry macaroni in the crock with cheese and dont stir.

Macaroni and cheese is one of those dishes that has traveled an interesting path—from 14th-century Italian cookbooks to Thomas Jefferson’s table, and eventually to the blue boxes many of us grew up with. At its heart, though, mac and cheese is a very simple idea: pasta plus cheese, made creamy and comforting. This 3-ingredient slow cooker version leans into that simplicity. It’s the kind of recipe you pull out on a busy weeknight, when you want something warm and nostalgic without hovering over the stove. Using dry macaroni means no extra pot of boiling water, and the slow cooker does all the work, gently cooking the pasta while it absorbs a rich, cheesy sauce. It’s not meant to replace your show-stopping holiday baked mac and cheese, but it’s a wonderfully practical, cozy option for everyday cooking.

This 3-ingredient slow cooker mac and cheese is rich and comforting, so it pairs well with lighter, fresher sides. A simple green salad with a sharp vinaigrette helps cut through the creaminess, as do roasted or steamed vegetables like broccoli, green beans, or Brussels sprouts. If you’d like to turn it into more of a complete meal, serve it alongside roasted chicken, grilled sausages, or a simple pan-seared pork chop. For a casual gathering, try it with barbecue pulled pork or shredded chicken and a side of coleslaw. If you’re cooking for kids (or kid-at-heart adults), add sliced apples or grapes on the side for a bit of sweetness and crunch that contrasts nicely with the cheesy pasta.

3 cups (about 12 oz) dry elbow macaroni
4 cups (32 oz) whole milk
3 cups (about 12 oz) shredded cheddar cheese (mild or medium, not pre-shredded if possible)

Prepare the slow cooker: Lightly grease the insert of a 4- to 6-quart slow cooker with butter or a neutral oil spray. This helps prevent sticking and makes cleanup easier.

Add the dry macaroni: Pour the dry elbow macaroni directly into the greased slow cooker. No need to boil the pasta first—one of the advantages of this method is that the pasta cooks in the same vessel as the sauce.

Add the milk: Pour in the whole milk, making sure the pasta is mostly submerged. Whole milk is important here; it provides enough fat to create a creamy sauce with only three ingredients.

Stir in the cheese: Add the shredded cheddar cheese to the slow cooker. Stir well to evenly distribute the cheese throughout the milk and pasta. It will look loose at this stage; the mixture thickens as the pasta cooks and releases starch.

Cook on low: Cover the slow cooker with the lid and cook on LOW for 1½ to 2 hours. Every 30 minutes, quickly lift the lid and stir the mixture, making sure to scrape the bottom and corners so the cheese doesn’t stick or scorch. Replace the lid promptly each time to keep the heat in.

Check for doneness: After about 1½ hours, taste a piece of pasta. It should be tender but not mushy, and the sauce should be thick and creamy. If the pasta is still firm or the sauce seems thin, continue cooking in 15-minute increments, stirring each time, until the texture is to your liking.

Adjust texture and serve: Once the pasta is fully cooked, give the mac and cheese a final stir. The sauce will continue to thicken slightly as it stands. If it seems too thick, you can stir in a splash more warm milk to loosen it. Taste and, if desired, add a pinch of salt or freshly ground black pepper (these are optional extras beyond the core three ingredients). Serve warm straight from the slow cooker, or switch the cooker to the “warm” setting for up to 30–45 minutes, stirring occasionally to keep the texture even.

With only three base ingredients, this recipe is intentionally minimalist, but there are many ways to adapt it while keeping the technique the same. For a different cheese profile, swap part of the cheddar for Monterey Jack, Colby, or a smoked cheddar; just be sure at least half of the cheese is a good melter like cheddar or Jack. If you’d like a bit more richness, stir in a few tablespoons of cream cheese or a splash of heavy cream during the last 15 minutes of cooking, letting it melt fully. To add protein, fold in cooked diced ham, shredded rotisserie chicken, or crumbled cooked bacon right before serving. For more flavor and color, you can stir in steamed broccoli florets, peas, or roasted vegetables. A pinch of dry mustard, smoked paprika, or garlic powder (added at the beginning) can deepen the flavor without changing the method. Technically these extras move you beyond the strict “three-ingredient” promise, but the base recipe stays the same: dry pasta, milk, and cheese, gently cooked together until creamy. For best results, avoid pre-shredded cheese (it often contains anti-caking agents that can make the sauce grainy) and stick with whole milk to maintain a smooth, velvety texture.