Slow Cooker 3-Ingredient Mac and Cheese

INGREDIENTS:

2 cups elbow macaroni — or shells, or whatever shape your picky eaters haven’t declared “weird.”

2 cups shredded cheddar cheese — sharp cheddar is my go-to, but use what you love

2 cups milk — whole milk if you want it extra rich, but 2% works fine too.

Little tip: I usually toss in a good pinch of salt and pepper — not technically one of the three ingredients, but hey, it makes a difference.

DIRECTIONS:

Load it up.
Dump the macaroni, cheese, and milk into your slow cooker. Give it a good stir — make sure every noodle’s got a little cheese snuggling up next to it

Flip the switch.
Pop the lid on and set your slow cooker to low. Let it do its thing for about 2–3 hours. Check in every so often and give it a stir …

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