This little slow cooker supper reminds me of the kind of thrifty, stick-to-your-ribs meals farm families leaned on when times were lean and bellies were big. It’s my pared-down, poor man’s take on cheeseburger macaroni: just dry small tubular pasta shells and three pantry staples dumped right into the crock, no browning or fuss. The pasta cooks right in the saucy, cheesy mixture, soaking up every bit of flavor. It’s the kind of dish you can toss together in the morning, forget about, and then serve to a table full of hungry kids and grandkids who will scrape the pot clean and ask when you’re making it again.
This cozy cheeseburger macaroni is a full meal on its own, but it shines even brighter with simple sides. I like to serve it with a crisp green salad or a plate of sliced cucumbers and tomatoes for something fresh and cool alongside the creamy pasta. Warm dinner rolls, buttered toast, or even plain crackers are perfect for scooping up the cheesy sauce. A dish of applesauce or some canned peaches on the table adds that old-fashioned Midwestern touch and makes the whole meal feel like Sunday supper at Grandma’s.
4-Ingredient Slow Cooker Poor Man’s Cheeseburger MacaroniServings: 4-6
Ingredients
2 cups dry small tubular pasta shells (such as ditalini or small elbows)
3 cups water
1 (10.5-ounce) can condensed cheddar cheese soup
1 (1-ounce) packet dry cheeseburger or hamburger seasoning mix
Directions
Lightly grease the inside of a 4- to 6-quart slow cooker with a little oil or nonstick spray to help keep the pasta from sticking.
Pour the dry small tubular pasta shells into the bottom of the slow cooker, spreading them out in an even layer so they cook evenly. The dry pasta should be the first thing in the pot.
In a medium bowl or large measuring cup, whisk together the water, condensed cheddar cheese soup, and the dry cheeseburger or hamburger seasoning mix until the soup is mostly dissolved and the seasoning is well distributed.
Pour the soup and seasoning mixture evenly over the dry pasta in the slow cooker, making sure all of the pasta is submerged. If any pasta is poking above the liquid, gently press it down with the back of a spoon.
Cover the slow cooker with the lid and cook on LOW for 2 to 2 1/2 hours, without lifting the lid during the first 1 1/2 hours so the heat and moisture stay trapped and the pasta can soften properly.
After about 2 hours, lift the lid and stir the pasta well, scraping along the bottom to loosen any pieces that may have settled. Check a piece of pasta for doneness; it should be tender but not mushy. If it’s still a bit firm and there is liquid left, cover and continue cooking in 15- to 20-minute increments, checking and stirring until the pasta is cooked to your liking and the sauce has thickened and clings to the shells.
Once the pasta is tender and the sauce is creamy and thick, give everything a final stir, taste, and adjust the seasoning if needed by adding a pinch of salt or pepper to suit your family’s taste.
Turn the slow cooker to WARM and let the macaroni sit for 5 to 10 minutes to set up slightly before serving. The sauce will continue to thicken as it stands, giving you that cozy, cheesy, poor man’s cheeseburger macaroni that’s ready to ladle into bowls.
Variations & Tips
If you’d like to stretch this meal or dress it up a bit, there are plenty of ways to do it without losing the simple spirit of the recipe. For a heartier, more traditional cheeseburger feel, stir in 1 to 2 cups of cooked and well-drained ground beef or ground turkey during the last 20 minutes of cooking, just long enough to warm it through. If you don’t have cheddar cheese soup, you can substitute another condensed cheese-style soup, or even condensed cream of mushroom plus a generous handful of shredded cheddar stirred in at the end. To add a little zip, sprinkle in a teaspoon of mustard or a spoonful of ketchup right before serving for that classic burger flavor. Families who like a bit of heat can add a pinch of red pepper flakes or a dash of hot sauce to their own bowls. You can also toss in a handful of frozen peas or corn during the last 20 to 30 minutes for a one-pot supper with a touch of color. If the mixture ever gets thicker than you like, stir in a splash of hot water or milk until it’s as creamy as you remember from your own childhood suppers.
