To the slow cooker, add uncooked noodles, cream of mushroom soup, milk, ½ cup cheddar, salt, and pepper.
Stir gently to combine.
3. Cook Low & Slow
Cover and cook on LOW for 3–4 hours (or HIGH for 1.5–2 hours), until noodles are tender and sauce is creamy.
⚠️ Avoid overcooking—noodles turn mushy if left too long.
4. Finish & Serve
Stir in remaining ½ cup cheddar until melted.
Let sit 10 minutes—sauce will thicken slightly.
Garnish with fresh parsley if desired.
Serving Suggestions
🥖 Classic pairing: Buttery cornbread, crusty rolls, or applesauce
🥗 With sides: Steamed green beans, buttered peas, or a simple lettuce salad
🍷 For gatherings: Serve with iced tea or cold milk
Make-Ahead & Storage Tips
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