Toss raw elbow macaroni into your slow cooker with these 2 ingredients. The result is creamy, cheesy, and downright addictive.

Mac and cheese is a dish that has been a staple in many Midwestern homes for generations. It's a comfort food that brings back memories of family gatherings around the dinner table, where the aroma of cheese and pasta filled the air. This slow cooker version simplifies the process, allowing you to enjoy the creamy, cheesy goodness with minimal effort. With just three ingredients, it's perfect for those busy days when you want something hearty and satisfying without spending hours in the kitchen.

This mac and cheese pairs wonderfully with a crisp green salad or some steamed broccoli to add a bit of freshness to your plate. For a more traditional Midwestern touch, serve it alongside some grilled sausages or a juicy meatloaf. And don't forget a slice of warm, buttery cornbread to complete the meal.

Servings: 4

2 cups elbow macaroni
2 cups shredded cheddar cheese
2 cups whole milk

1. Place the elbow macaroni in the slow cooker.

2. Add the shredded cheddar cheese and pour the whole milk over the top.

3. Stir the ingredients together until well combined.

4. Cover the slow cooker and set it to low heat.

5. Cook for 2 to 3 hours, stirring occasionally, until the macaroni is tender and the cheese is melted and creamy.

6. Once cooked, give it a final stir and serve warm.

For a bit of spice, add a pinch of cayenne pepper or a few dashes of hot sauce to the mix. You can also experiment with different cheeses, such as Monterey Jack or a sharp white cheddar, for a different flavor profile. If you want to add some protein, stir in cooked bacon bits or diced ham during the last 30 minutes of cooking.