This 5-ingredient slow cooker depression era macaroni is the kind of simple, comforting meal our grandparents would have stretched through tough times, but it still feels cozy and special today. You literally throw dry elbow macaroni into the slow cooker with just four other pantry staples and walk away.
A few hours later, you’ve got a creamy, cheesy, stick-to-your-ribs pasta that feels like a hug in a bowl. It’s budget-friendly, uses what you probably already have on hand, and is easy enough for the busiest weeknights or when you’re just too tired to fuss with dinner.
Serve this macaroni hot and scoopable, straight from the slow cooker, with a simple green salad or steamed frozen vegetables on the side to round out the meal. Buttered toast or garlic bread makes a nice, inexpensive pairing for soaking up the extra sauce.
If you want to stretch it even further, serve smaller portions alongside sliced apples or carrot sticks for the kids. A sprinkle of black pepper or hot sauce at the table lets everyone adjust the flavor to their own taste without complicating the basic recipe.
5-Ingredient Slow Cooker Depression Era Macaroni
Servings: 4
Ingredients
- 2 cups dry elbow macaroni
- 3 cups water
- 1 teaspoon salt
- 1 (12-ounce) can evaporated milk
- 2 cups shredded cheddar cheese, packed
Directions
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.
