This slow cooker 3-ingredient macaroni and tomatoes is one of those humble, deeply comforting dishes that feels like a warm hug in a bowl. The recipe comes from my grandfather, who leaned on it during some really tough times when money was tight but he still wanted something hot, filling, and savory at the end of the day. Every spring, he still pulls out his old slow cooker and makes a big batch for the whole family, and the smell of tomatoes and pasta slowly simmering takes over the house. It’s just three pantry staples—dry macaroni, canned stewed tomatoes, and a little salted butter—cooked low and slow until the noodles are tender and the tomatoes turn into a rich, glossy, savory broth. It’s simple, budget-friendly, and exactly the kind of recipe you can throw together on a busy workday and come home to something that tastes like it took way more effort than it did.
I like to serve this slow cooker macaroni and tomatoes in wide bowls so the brothy tomato base can really shine. A simple green side salad with a tangy vinaigrette helps balance the richness, and a slice of crusty bread or buttered toast is perfect for soaking up every last bit of the tomato broth. If you want to make it more of a complete meal, you can add a side of roasted or steamed vegetables, or pair it with a protein like grilled chicken or baked fish. For a cozy night in, I’ll sometimes just add a sprinkle of black pepper on top and call it dinner, with a jar of pickles or some sliced cucumbers on the side for crunch.
Slow Cooker 3-Ingredient Macaroni and TomatoesServings: 4
Ingredients
3 cups canned stewed tomatoes with juices (about two 14.5-ounce cans)
2 cups dry elbow macaroni
4 tablespoons salted butter, cut into small pieces
Directions
Lightly grease the inside of a 4- to 6-quart slow cooker with a bit of butter to help prevent sticking and make cleanup easier.
Pour the stewed tomatoes with all their juices into the slow cooker. If the tomato pieces are very large, you can break them up a bit with a spoon so they distribute more evenly through the pasta later.
Stir in the dry elbow macaroni, making sure the pasta is mostly submerged in the tomato juices. The noodles will absorb liquid as they cook, creating that glossy, savory broth.
Dot the top evenly with the pieces of salted butter. As the dish cooks, the butter will melt into the tomatoes and pasta, adding richness and a silky texture to the broth.
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. Slow cookers can vary, so start checking around the 2-hour mark. Give the mixture a gentle stir each time you check to help the pasta cook evenly and prevent sticking around the edges.
Once the macaroni is tender and the tomatoes have thickened into a rich, brothy sauce, taste and adjust the seasoning if needed. The salted butter usually adds enough salt, but you can add a pinch more if your tomatoes were very low-sodium.
Turn the slow cooker to WARM and let the macaroni and tomatoes sit for 5 to 10 minutes before serving. This rest time helps the noodles finish absorbing flavor and gives the broth that cozy, slightly thickened texture you see in those homey, close-up bowls of macaroni and tomatoes.
Ladle into bowls and serve hot, making sure to scoop plenty of the tomato broth over the noodles. If you like, you can add a little extra butter on top of each bowl right before serving for an extra glossy finish.
Variations & Tips
Because this recipe was born out of tough times, it’s meant to be flexible and forgiving, even while sticking to its three core staples. If your stewed tomatoes are very thick, you can stir in a few tablespoons of water right at the beginning so the macaroni has enough liquid to cook, but keep it minimal so you don’t dilute the flavor. If you only have whole or diced canned tomatoes, you can use those in place of stewed tomatoes—just crush them slightly with a spoon and, if you like, add a pinch of dried Italian herbs to mimic the seasoned flavor of stewed tomatoes. For a slightly firmer pasta texture, reduce the cooking time and check more often; for softer, more old-fashioned noodles like my grandfather prefers, let it go toward the longer end of the time range. Leftovers keep well in the fridge for up to 3 days; the pasta will continue to soak up the tomato broth, so when reheating you can stir in a splash of water to loosen it back into a spoonable, brothy consistency. If you’re cooking for one or two, you can easily halve the recipe and use a smaller slow cooker, just keep an eye on the timing since a smaller amount may cook a bit faster.
