Spring Wallet Saver: Just 5 ingredients. I make it when I want dinner handled hours ahead while I prep for the upcoming Easter weekend.

This 5-ingredient slow cooker creamy poor man’s pasta is my go-to when I want dinner handled hours ahead while I’m running around prepping for the upcoming Easter weekend. It’s built around budget-friendly pantry staples and tender curled pasta shapes that soak up a glossy, ultra-creamy, savory sauce. Think of it as a cross between mac and cheese and a cozy casserole, but with almost no effort: you dump, stir, walk away, and come back to a slow cooker full of steamy, golden, umami-rich goodness. It’s not fancy, just honest comfort food that stretches a few dollars into a big, satisfying meal for the whole family.

I like to scoop this creamy pasta into bowls and top it with a little extra black pepper and a sprinkle of dried herbs if I have them. It pairs well with a simple green salad or raw veggie plate (think carrot sticks, cucumbers, and cherry tomatoes) to add something fresh and crunchy alongside all that creaminess. Garlic bread, toast, or even buttered hamburger buns make a great, inexpensive side to mop up the extra sauce. For Easter weekend prep days, I’ll often set out a bowl of this pasta on the counter buffet-style with a dish of frozen peas or leftover roasted veggies so everyone can add what they like and feed themselves while I focus on the holiday cooking.

Servings: 6

16 oz (1 pound) dry curly pasta (cavatappi, rotini, or any short curled shape)

Spray the inside of a 4- to 6-quart slow cooker lightly with nonstick cooking spray or rub with a little oil to help prevent sticking.

Pour the chicken broth into the slow cooker, then whisk in the condensed cream of mushroom soup until mostly smooth and combined.

Stir in the milk until the liquid looks creamy and even. This is your base for the glossy, thick sauce that will blanket the pasta.

Add the dry curly pasta to the slow cooker and gently press it down so it’s mostly submerged in the creamy liquid. It’s okay if a few pieces poke out; they’ll soften as they cook.

Sprinkle the shredded cheddar cheese evenly over the top. Do not stir yet; letting the cheese sit on top helps it melt slowly into the liquid and creates those rich, umami-packed golden juices.

Cover the slow cooker with the lid and cook on LOW for 2 to 2 1/2 hours, until the pasta is tender but not mushy. Avoid lifting the lid in the first 90 minutes so the heat stays trapped and the sauce thickens properly.

After about 2 hours, open the lid and stir everything together very well, scraping along the bottom and sides. The melted cheese and starchy pasta water will blend into a thick, glossy, creamy sauce clinging to every curled shape.

If the pasta still has a firm bite or the sauce seems thin, cover and cook for another 15 to 30 minutes on LOW, then stir again. The sauce will continue to thicken as it stands.

Once the pasta is tender and the sauce is rich and creamy, taste and add a pinch of salt and black pepper if you like (optional and not counted in the 5 ingredients). Turn the slow cooker to WARM and let it sit for 10 to 15 minutes; the steam will rise and the sauce will settle into those cozy, glistening pools.

Serve straight from the slow cooker while hot, giving it a quick stir before ladling into bowls so everyone gets plenty of creamy sauce with their tender curled pasta.

To keep this a true 5-ingredient, wallet-friendly base, I rely on pantry staples, but there are lots of ways to tweak it depending on what you have. For extra protein without spending much, stir in 1 to 2 cups of cooked leftover chicken, ham, or crumbled sausage during the last 20 minutes of cooking so it can warm through. If you want to sneak in veggies, frozen peas, corn, or mixed vegetables can be folded in at the same time; they’ll thaw and heat quickly in the hot sauce. For a stronger cheese flavor, swap half the cheddar for shredded mozzarella, Colby Jack, or whatever odds and ends you’re trying to use up in the fridge. If you only have water and bouillon cubes instead of broth, that works too—just dissolve the bouillon in hot water before adding. To make it vegetarian, use vegetable broth and a cream of celery or cream of mushroom soup made without meat. If your slow cooker runs hot or you’re using a very small shape of pasta, start checking for doneness at 1 1/2 hours to avoid overcooking. Leftovers reheat well with a splash of milk stirred in to bring back that silky, glossy sauce.