My dad invented this genius depression era style dinner when we barely had anything in the cupboards. With only 3 ingredients you get a sweet and tangy beefy masterpiece that kids absolutely devour.

This slow cooker 3-ingredient sloppy joe macaroni is the kind of humble, stretch-what-you’ve-got supper that kept a lot of Midwestern families going during lean years. My dad first threw it together on a weeknight when the cupboards were nearly bare—just a pound of ground beef, a can of sloppy joe sauce, and a box of elbow macaroni. Somehow those three simple things turned into a sweet, tangy, beefy skillet full of comfort that fed a whole table of hungry kids. It’s not fancy, but it’s hearty, thrifty, and exactly the kind of one-pot, stick-to-your-ribs meal that never goes out of style.

Serve this sloppy joe macaroni hot in deep bowls or on plain white plates so you can really see that rich, red sauce clinging to the curls of pasta. It’s perfect with simple sides like buttered peas, green beans, or a crisp iceberg salad with ranch. A slice of soft white bread or a warm dinner roll helps wipe up every bit of the tangy meat sauce. For a real old-fashioned supper, pour tall glasses of cold milk or sweet tea and finish with whatever dessert you have on hand—even just applesauce or canned fruit feels right at home next to this thrifty, comforting dish.

Servings: 6

1 pound ground beef

Lightly spray the inside of your slow cooker with nonstick cooking spray or rub with a little oil to help keep the pasta from sticking.

In a large skillet over medium heat, crumble in the ground beef. Cook, stirring and breaking it up with a spoon, until the meat is browned and no longer pink, about 6–8 minutes. If there is a lot of grease, spoon off most of it.

Pour the browned ground beef into the slow cooker. Add the can of sloppy joe sauce and stir until the meat is well coated and the sauce looks evenly mixed.

Pour the dry elbow macaroni over the top, then add the water. Stir everything together so the noodles are mostly submerged in the saucy beef mixture. It will look a little loose at this point—that’s what you want so the pasta can soak up the liquid.

Cover the slow cooker with the lid and cook on LOW for 2 to 3 hours, or until the macaroni is tender but not mushy. About halfway through the cooking time, lift the lid and give everything a good stir, pressing any stray noodles down into the sauce so they cook evenly.

Once the macaroni is soft and the sauce has thickened into a rich, dark red, tangy meat sauce that clings to the curls of pasta, taste and add a little salt and black pepper if you like. If the mixture seems too thick, stir in a splash of hot water; if it seems a bit loose, let it cook another 10–15 minutes with the lid slightly cracked.

Turn off the slow cooker and let the sloppy joe macaroni sit for 5 minutes to settle and thicken slightly. Spoon onto plates or into bowls while hot, making sure each serving gets plenty of beef and sauce.

This is a true depression-style, make-do recipe, so feel free to adjust with what you have. If you like it saucier, add an extra half can of sloppy joe sauce or a splash of tomato sauce or ketchup from the pantry. For a milder, less sweet dish, stir in a bit of water and a pinch of chili powder or paprika to balance the sweetness of the sloppy joe mix. Any short pasta you have will work in place of elbows—shells, rotini, or penne all cook up nicely, though very large shapes may need a little extra cooking time and water. If you’re feeding extra mouths, stretch the meal by stirring in another cup of dry pasta and up to 1 more cup of water, then taste and adjust seasoning at the end. For those who like a cheesy top but want to keep the spirit of the original, you can sprinkle a handful of shredded cheese from the fridge over each bowl instead of baking it in, so the base recipe stays true to the simple three-ingredient idea. Leftovers reheat well on the stovetop with a splash of water to loosen the sauce, making it a handy next-day lunch.