There is something mighty comforting about a pot of macaroni and cheese that practically fixes itself, and this slow cooker campanelle version is just the sort of thrifty, dependable supper that suits a busy household. Using raw dry campanelle pasta right in the cooker keeps things simple, and with only four pantry staples, you get a creamy, cheesy dish with those pretty ruffled noodles catching every bit of sauce. It feels like an old-fashioned church supper favorite made easier for today’s kitchen.
This mac and cheese is rich enough to stand on its own, but I like to set it beside a crisp green salad, steamed broccoli, or simple buttered green beans to round out the meal. If you are feeding a hungry crowd, a platter of sliced tomatoes, toasted garlic bread, or little cups of applesauce make it feel like a full family supper. For a cookout table or holiday spread, it pairs nicely with ham, barbecue chicken, or even plain roasted sausages.
4-Ingredient Slow Cooker National Mac and Cheese Day Campanelle
Servings: 6
Ingredients
12 ounces raw dry campanelle pasta
Directions
1. Lightly coat the inside of your slow cooker with cooking spray or a bit of butter if you like easier cleanup. Pour in the raw dry campanelle pasta, then add the milk, shredded cheddar cheese, and condensed cheddar cheese soup.
2. Stir well so the pasta is coated and the cheese soup begins to loosen into the milk. Make sure the pasta is spread into an even layer as much as possible.
3. Cover and cook on low for 1 1/2 to 2 1/2 hours, stirring once or twice during cooking, until the pasta is tender and the sauce is creamy. Slow cookers can vary, so start checking early to keep the pasta from getting too soft.
4. Give the mac and cheese one final stir, let it sit uncovered for 5 minutes to thicken if needed, then spoon it into bowls and serve hot.
Variations & Tips
For extra cheese flavor: Stir in an extra handful of shredded cheddar at the very end if you want the sauce a little thicker and richer. Let it melt for a minute or two before serving.
To keep the pasta tender: Campanelle cooks more quickly than some larger pasta shapes, so begin checking around the 90-minute mark. Once it is tender, switch the cooker off rather than letting it sit on heat too long.
For a pantry swap: If sharp cheddar is what you have, it gives the best flavor, but mild cheddar will do just fine for a softer, creamier taste. Pre-shredded cheese works in a pinch, though freshly shredded melts a bit smoother.
To make it a full meal: Fold in cooked diced ham, browned sausage, or steamed broccoli right before serving if you want to stretch this into a heartier supper. Those little add-ins make it taste like a brand-new dish without much extra fuss.
