Slow Cooker Easter Macaroni

This easy Slow Cooker Easter Macaroni is creamy, cheesy, and perfect for Easter or any family meal. Just mix pasta, milk, and cheddar cheese, then let your slow cooker do the work. It turns into a warm, velvety dish that’s great for holiday tables, potlucks, or busy weeknights with almost no fuss.

This small slow cooker macaroni is what I make when Easter Sunday is already busy with ham, rolls, and family coming through the door. It only needs three ingredients, comes together fast, and then cooks slowly into a shiny, creamy dish while you set the table or head out to church.

If you’re setting out a buffet, keep the slow cooker on warm so guests can scoop themselves a spoonful of this cozy macaroni all afternoon long.

Servings: 6-8

Ingredients

• 16 oz (1 pound) small curved pasta (elbow macaroni or small shells)
• 6 cups of whole milk (or use half-and-half if you want it extra creamy)
• 4 cups (about 16 oz) shredded sharp cheddar cheese

Slow Cooker Easter Macaroni: Directions

1. Rub butter or spray a light coat of nonstick spray inside your 4- to 6-quart slow cooker. This helps stop the macaroni from sticking to the sides.
2. Pour the dry pasta straight into the slow cooker and spread it out evenly across the bottom.
3. Sprinkle the shredded cheddar cheese on top of the pasta. Use your hands or a spoon to gently toss it so some cheese falls down between the noodles.
4. Pour the milk (or half-and-half) over the pasta and cheese. Stir gently until everything is loosely mixed and most of the pasta is covered by the liquid.
5. Put the lid on the slow cooker and turn it to the LOW setting.
6. Let it cook on LOW for 2½ to 3 hours. Stir the pasta every 45 minutes to 1 hour. This helps it cook evenly and lets the cheese melt into a creamy, smooth sauce.
7. After about 2½ hours, taste a piece of pasta. It should feel soft but not mushy, and the sauce should look creamy and be bubbling around the edges. If the pasta still feels too firm, cook it for up to 30 more minutes, stirring once again.
8. Once the pasta is soft and the sauce is thick and glossy, switch the slow cooker to WARM. Stir everything well one last time. Put the lid on and let it sit for 5 to 10 minutes. This helps the soup get a little thicker before you serve it.
9. Keep the macaroni on WARM while serving your Easter meal, stirring it every so often. If it gets too thick as it sits, add a splash of warm milk and stir until it’s creamy again.