Here’s a ridiculously easy Slow Cooker 3-Ingredient Hot Dog Macaroni recipe. It’s pure comfort food—creamy, kid-friendly, and made with things you probably already have.
Ingredients
-
16 oz elbow macaroni (1 box, uncooked)
-
4 cups milk (whole milk works best; 2% is okay, but avoid skim)
-
2 (15 oz) cans of ready-to-eat cheese sauce (like Chef Boyardee or store-brand cheddar cheese sauce), or 1 large (22-24 oz) jar of processed cheese sauce (like Ragu Double Cheddar)
-
1 lb hot dogs, sliced into coins
-
Salt & pepper to taste
Optional but highly recommended:
-
1 teaspoon garlic powder
-
1 teaspoon mustard powder (or a squirt of yellow mustard)
-
1 cup shredded sharp cheddar for a cheesier finish
Instructions
1. Combine everything
Lightly grease the slow cooker. Pour in the uncooked macaroni, milk, and cheese sauce. Add the sliced hot dogs and any optional seasonings. Stir well so the pasta is evenly coated in liquid.
2. Cook
-
LOW for 1.5 to 2 hours — recommended.
-
HIGH for 45 minutes to 1 hour — watch it closely.
Stir halfway through. The pasta should be tender and the sauce thick and creamy. Don’t let it sit on “warm” for too long, or the pasta can overcook and get mushy.
3. Serve immediately
Turn off the slow cooker, stir again, and serve. If it thickens too much, stir in a splash of warm milk.
Critical tip: Do not cook this longer than 2 hours on low, or the pasta will break down into a gluey texture. This is a fast slow-cooker dish—don’t set it and leave all day.
If you need to change the protein (like kielbasa or cut-up burgers) or want to add a crunchy topping, just let me know. 😊