This 4-ingredient slow cooker tagliatelle is the kind of low-effort comfort food that saves busy weeknights. Using raw dry tagliatelle nests makes prep especially simple since everything goes straight into the slow cooker, and the end result lands somewhere between creamy mac and cheese and buttery pasta casserole. It is a fun National Mac and Cheese Day twist when you want that same rich, cheesy satisfaction but with a slightly more grown-up noodle.
Serve this creamy tagliatelle with a crisp green salad, simple roasted broccoli, or steamed green beans to balance the richness. If you want to make it feel a little more special, add garlic bread on the side and finish the pasta with black pepper and a sprinkle of chopped parsley. It also works well next to rotisserie chicken if you are stretching it into a bigger family meal.
4-Ingredient Slow Cooker National Mac and Cheese Day Tagliatelle
Servings: 6
Ingredients
12 ounces raw dry tagliatelle nests
Directions
1. Lightly grease the inside of your slow cooker, then arrange the raw dry tagliatelle nests in an even layer across the bottom.
2. Pour the chicken broth and heavy cream over the pasta, making sure the nests are mostly covered. Cover and cook on low for 1 1/2 to 2 hours, gently separating and stirring the pasta once or twice as it softens.
3. When the pasta is tender and most of the liquid has been absorbed, stir in the shredded cheddar cheese until melted and creamy. Let it sit covered for 5 to 10 minutes to thicken slightly before serving.
4. Serve warm, adding a little extra cheddar or black pepper on top if you like.
Variations & Tips
Make it extra cheesy: Swap in a blend of sharp cheddar and mozzarella for a stretchier, richer finish. If the sauce gets too thick after standing, stir in a splash of warm broth or cream before serving.
Add protein: Stir in chopped rotisserie chicken or browned cooked sausage at the end of cooking. This is one of my favorite ways to turn a simple pasta side into a full dinner without much extra work.
Watch the liquid level: Slow cookers can vary a lot, so start checking the pasta around the 90-minute mark. If the tagliatelle is still firm and the pot looks dry, add a small splash of broth and continue cooking.
Best texture tip: Break up and gently stir the nests once they start softening so they cook evenly. Overstirring too early can make the pasta clump, but waiting too long can leave parts of the nests undercooked.
