Throw dry elbow macaroni in the slow cooker and 4 other simple pantry items to get a meal so amazing your family will be begging for more.

Lightly grease the inside of a 4- to 6-quart slow cooker with a little oil or cooking spray to help keep the pasta from sticking.

Pour the dry elbow macaroni into the bottom of the slow cooker, spreading it into an even layer so it cooks evenly. This should look like a layer of uncooked pasta covering the bottom, as in a top-down process shot.

Add the water and salt directly over the dry macaroni. Stir gently to make sure all the pasta is moistened and no big dry pockets remain.

Cover the slow cooker with the lid and cook on HIGH for 1 to 1 1/2 hours, stirring once about halfway through, until the macaroni is just tender but not mushy. (Slow cookers vary, so start checking at 1 hour.)

Once the macaroni is tender and most of the water is absorbed, pour in the evaporated milk and stir well to loosen any pasta from the bottom and sides.

Add the shredded cheddar cheese a handful at a time, stirring after each addition, until all the cheese is melted and the sauce is smooth and creamy. If it looks too thick, you can stir in a splash of additional water.

Cover and cook on LOW for another 15 to 20 minutes, just until everything is hot, bubbly, and the macaroni has soaked up some of the sauce. Stir once more, taste, and adjust the salt if needed.

Serve warm straight from the slow cooker. Switch the slow cooker to WARM if you’re serving over a longer period, and give it a stir now and then to keep it creamy.

Variations & Tips