Toss dry elbow macaroni in the crock and 3 extra pantry staples to create a supper so incredible your grandkids will be begging for more!

This 4-ingredient slow cooker macaroni meal is exactly what I reach for on those nights when work runs late, the kids are starving, and I need something cozy with almost zero effort. You literally toss dry elbow macaroni straight into the crock, add three pantry staples, give it a stir, and walk away. No boiling a separate pot of water, no fancy ingredients—just simple, creamy, cheesy comfort that tastes like it simmered all afternoon. It’s the kind of no-fuss supper that has grandkids (and tired grown-ups) asking for seconds, and it fits right into a busy, real-life weeknight.

Serve this slow cooker macaroni with a crisp green salad or steamed broccoli to balance the richness, and add some garlic bread or buttered rolls if you want to stretch the meal a bit further. It also pairs nicely with simple protein like rotisserie chicken, baked ham, or seared sausage on the side. For a cozy weekend vibe, I like to top each bowl with a little extra shredded cheese and a crack of black pepper, then set out a bowl of frozen peas or mixed veggies that I’ve quickly microwaved so everyone can stir in what they like.

Servings: 6

16 oz (about 4 cups) dry elbow macaroni

Spray the inside of a 4- to 6-quart slow cooker with nonstick cooking spray to help prevent sticking and make cleanup easier.

Pour the dry elbow macaroni into the bottom of the slow cooker, spreading it into an even layer so it cooks evenly.

Pour the chicken broth and milk over the dry macaroni, then stir gently to make sure all of the pasta is moistened and submerged as much as possible.

Sprinkle 2 1/2 cups of the shredded cheddar cheese over the top and stir again until the cheese is fairly well distributed throughout the liquid and pasta.

Cover the slow cooker with the lid and cook on LOW for 1 1/2 to 2 1/2 hours, stirring every 30 minutes if possible, until the pasta is tender but not mushy and the sauce has thickened and turned creamy. (Slow cookers can vary, so start checking around the 1 1/2-hour mark.)

Once the macaroni is tender, sprinkle the remaining 1/2 cup shredded cheddar cheese over the top, cover, and let it sit for 5 to 10 minutes on the WARM setting or with the slow cooker turned off, just until the cheese on top melts.

Stir the macaroni well, taste, and adjust with a pinch of salt if needed (broths vary in saltiness). Serve hot straight from the crock, and switch the slow cooker to WARM if you’re keeping it out for seconds.

For extra flavor without adding more ingredients, use sharp cheddar cheese and a well-seasoned chicken broth; both bring more depth than mild cheese or plain water. If you’d like to keep it vegetarian, swap the chicken broth for vegetable broth. To make it creamier and richer, replace 1/2 to 1 cup of the milk with half-and-half or evaporated milk. You can also stir in cooked add-ins at the end—like diced ham, shredded rotisserie chicken, or steamed broccoli—without changing the base recipe. For a little crunch, transfer the finished macaroni to a baking dish, top with buttered breadcrumbs and more cheese, and broil for a few minutes. Food safety tips: Keep the macaroni on the LOW or WARM setting once it’s done; don’t leave it at room temperature for more than 2 hours. Cool leftovers quickly and refrigerate in a shallow container within 2 hours of cooking. Reheat leftovers thoroughly until steaming hot, adding a splash of milk or broth to loosen the sauce if it thickens in the fridge. Because dairy can curdle on HIGH in some slow cookers, stick with the LOW setting and avoid cooking much longer than needed once the pasta is tender.