Ingredients
2 cups uncooked elbow macaroni (about 8 ounces)
3 cups milk (whole milk works best)
2 cups shredded sharp cheddar cheese
4 tablespoons butter, cut into small pieces
1 teaspoon salt (or to taste)
Directions
Lightly grease the inside of a 3- to 4-quart slow cooker with butter or nonstick spray to help keep the macaroni from sticking.
Pour the uncooked elbow macaroni into the slow cooker. No need to boil it first—this is the beauty of the recipe.
Add the milk, shredded cheddar cheese, butter pieces, and salt to the slow cooker. Stir everything together so the macaroni is well coated and the cheese is fairly evenly distributed.
Cover the slow cooker with the lid and cook on LOW for about 2 to 2 1/2 hours, stirring every 30 to 40 minutes if you’re nearby. This helps the macaroni cook evenly and keeps the edges from getting too done.
Begin checking for doneness at the 2-hour mark. The mac and cheese is ready when the pasta is tender and the sauce is creamy and thick. If it seems a bit too loose, let it cook another 15 to 30 minutes; if it’s getting too thick, you can stir in a splash more milk.
Taste and adjust the salt if needed. Serve warm right from the slow cooker, or transfer to a warm serving dish if you’re taking it to the table or a potluck.
Variations & Tips
To make this your own, you can tuck in a few small changes without losing the simple, old-fashioned spirit of the dish. If you like a little extra richness, stir in 1/2 cup of evaporated milk or heavy cream in place of part of the regular milk. For more flavor, use a mix of cheeses—half sharp cheddar and half Colby, Monterey Jack, or even a bit of smoked cheddar for a gentle country smokehouse note. Those who grew up with a peppery bite might add 1/4 teaspoon of black pepper or a pinch of paprika. If you need to stretch the dish for a crowd, you can add up to 1 additional cup of milk and a bit more cheese, then cook a little longer until the pasta is tender. Just remember that slow cookers vary: older models may run cooler, newer ones hotter, so keep an eye on the first batch to learn how your own pot behaves. Leftovers reheat nicely with a splash of milk stirred in, covered, over low heat or in the microwave, making it just as comforting the next day as it was the first time around.