Slow Cooker 4-Ingredient Pasta Ellsworth

Servings: 6-8 | Prep Time: 10 minutes | Cook Time: 2-4 hours (LOW) or 1.5-2.5 hours (HIGH)

Why You’ll Love This Recipe

This dish brings back a classic slow cooker pasta recipe shared by Marcia Ellsworth. Her original recipe was for a creamy, cheesy macaroni that you could set and forget. This version simplifies it even further, adapting her method into a flexible 4-ingredient dinner.

It’s the perfect kind of “dump-and-go” meal where the slow cooker does all the heavy lifting. You add dry pasta directly to the pot, no pre-boiling required, and the gentle heat cooks it to tender perfection right in the sauce.

Ingredients

1 (16-ounce) box elbow macaroni(or another short pasta like penne or campanelle)
4 cups (16 ounces) shredded sharp cheddar cheese, divided
1 (12-ounce) can evaporated milk
1½ cups whole milk

Directions

1. Prepare the slow cooker. Lightly grease the inside of your slow cooker to prevent sticking.

2. Combine the ingredients. Add the uncooked pasta to the slow cooker. Pour in the evaporated milk and whole milk, then add 3 cups of the shredded cheese and stir well. Make sure the pasta is mostly submerged in the liquid.

3. Cook. Cover and cook on LOW for 3 to 4 hours, or on HIGH for 1.5 to 2.5 hours. A key tip from Marcia’s original recipe is to not lift the lid or stir during cooking. This helps the dish develop a perfect, creamy consistency.

4. Add the final cheese. When the pasta is tender, turn off the slow cooker. Sprinkle the remaining 1 cupof cheddar cheese over the top, cover, and let it sit for 5-10 minutes until melted.

5. Serve. Give it a gentle stir and serve hot.

Variations

Make it a full meal: Add cooked chicken, Italian sausage, or ham to the pot before cooking for a heartier dish.
Add vegetables: Stir in spinach, peas, or sautéed mushrooms during the last 15 minutes of cooking.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of milk to bring back the creamy texture