Dump dry macaroni in the crock with cheese and dont stir.

Macaroni and cheese is one of those dishes that has traveled an interesting path—from 14th-century Italian cookbooks to Thomas Jefferson’s table, and eventually to the blue boxes many of us grew up with. At its heart, though, mac and cheese is a very simple idea: pasta plus cheese, made creamy and comforting. This 3-ingredient slow cooker version leans into that simplicity. It’s the kind of recipe you pull out on a busy weeknight, when you want something warm and nostalgic without hovering over the stove. Using dry macaroni means no extra pot of boiling water, and the slow cooker does all the work, gently cooking the pasta while it absorbs a rich, cheesy sauce. It’s not meant to replace your show-stopping holiday baked mac and cheese, but it’s a wonderfully practical, cozy option for everyday cooking.

This 3-ingredient slow cooker mac and cheese is rich and comforting, so it pairs well with lighter, fresher sides. A simple green salad with a sharp vinaigrette helps cut through the creaminess, as do roasted or steamed vegetables like broccoli, green beans, or Brussels sprouts. If you’d like to turn it into more of a complete meal, serve it alongside roasted chicken, grilled sausages, or a simple pan-seared pork chop. For a casual gathering, try it with barbecue pulled pork or shredded chicken and a side of coleslaw. If you’re cooking for kids (or kid-at-heart adults), add sliced apples or grapes on the side for a bit of sweetness and crunch that contrasts nicely with the cheesy pasta.

3 cups (about 12 oz) dry elbow macaroni
4 cups (32 oz) whole milk
3 cups (about 12 oz) shredded cheddar cheese (mild or medium, not pre-shredded if possible)