There is something especially comforting about a big pot of buttery noodles and melted cheddar, and this slow cooker version makes the whole thing even easier for busy family suppers, church potlucks, and holiday tables. Recipes like this have long been treasured in Amish and Midwestern kitchens, where simple pantry staples are turned into filling, crowd-pleasing dishes with very little fuss. It is the kind of humble recipe that proves a few good ingredients can still make a meal folks remember.
These rich, creamy noodles are wonderful alongside baked ham, roast chicken, meatloaf, pork chops, or even a platter of green beans and sliced tomatoes when you want a simple supper. For a potluck spread, I like to serve them with a crisp salad, buttered corn, or stewed apples to balance all that cheesy goodness, and a warm dinner roll never goes to waste beside a spoonful of noodles.
Slow Cooker 4-Ingredient Amish Cheddar Noodles
Servings: 8 to 10
Ingredients
16 ounces egg noodles
4 cups shredded sharp cheddar cheese
1/2 cup butter, cut into pieces
4 cups whole milk
Directions
1. Lightly butter the inside of your slow cooker if you like easier cleanup, then add the egg noodles, shredded cheddar cheese, butter pieces, and milk.
2. Stir gently to help the noodles settle into the milk, cover, and cook on low for 2 1/2 to 3 1/2 hours, stirring every 45 minutes or so to keep the noodles from clumping and to help the cheese melt evenly.
3. When the noodles are tender and the sauce is creamy, give everything one final stir. If it seems too thick, add a small splash of milk; if too loose, let it sit covered for another 10 to 15 minutes.
4. Serve hot straight from the slow cooker, or spoon onto a platter and bring to the table alongside roast meats or simple vegetables.
Variations & Tips
For extra flavor: A pinch of black pepper, a spoonful of dry mustard, or a little garlic powder can be added without changing the spirit of the dish. Even though this is a 4-ingredient recipe at heart, a tiny seasoning boost can deepen the cheddar flavor nicely.
Choose the right cheese: Sharp cheddar gives the best old-fashioned flavor. If you use pre-shredded cheese, the sauce may not be quite as smooth, so freshly shredded cheddar is my first choice when I have a few extra minutes.
Watch the liquid: Slow cookers can vary quite a bit. If your noodles soak up milk quickly, keep a little extra warm milk nearby to stir in at the end so the dish stays creamy instead of stiff.
Make it heartier: Stir in diced cooked ham or shredded chicken near the end if you want to turn these noodles into more of a main dish. That makes them especially handy for using up leftovers after a Sunday dinner.
For potlucks: Keep the slow cooker on warm once the noodles are done, and stir now and then before serving. If they sit a while, another splash of milk will loosen them right back up and keep them smooth for the whole crowd.