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This slow cooker 3-ingredient macaroni and tomatoes could be a dish to consider in case you like simple comfort foods. It is a classic dish that is prepared using pantry ingredients and barely any preparation. The macaroni simmers gradually in stewed tomatoes with lots of butter melting into its contents creating a warm and cozy meal that almost feels like the school-lunch style bowls that many people grew up eating. It is ideal during hectic days when you need something convenient, inexpensive and fulfilling.
My aunt prepared this school lunch of old and I was surprised by the taste of this meal. Simple comfort food. Just 3 ingredients!.
Slow Cooker Macaroni and Tomatoes 3 Ingredients
Servings: 4
Ingredients
- Stewed tomatoes
- Quantity: 2 cans (14.5 ounces each) undrained stewed tomatoes.
- Notes: Use with juices for proper slow cooker moisture.
- Young garden spinach
- Quantity: 1/2 cup frozen or fresh young garden spinach (3 to 4 ounces)
- Notes: Frozen or fresh both work well.
- Freshly ground turkey meat or chicken
- Quantity: /1 cup freshly ground turkey meat or chicken (3 to 6 ounces)
- Notes: Either turkey or chicken can be used.
- Unsalted butter
- Quantity: 4 tablespoons unsalted butter, in pieces.
- Notes: Cut into pieces so it melts evenly.
Slow Cooker Macaroni and Tomatoes: Directions
Preparing the Slow Cooker
Grease the inside of a small to medium size slow cooker (approximately 3-4 quarts) with a small amount of butter or nonstick spray in order to prevent sticking.
Adding Tomatoes
Add the stewed tomatoes, and all their juices, to the slow cooker.
Break up any very large tomato pieces you may have with the back of a spoon or a spatula, should you wish to have smaller pieces, but keep them fairly rustic in texture, such as in the old school.
Adding Macaroni
Add the uncooked elbow macaroni and ensure that pasta is immersed in the tomato juices mostly.
Should the pasta not be fully covered, press it lightly into the liquid; this is alright assuming that a few bits would stick out.
Adding Butter
Place the butter pieces over the top evenly across the macaroni and tomatoes to ensure that they end up melting into the whole lot as it cooks.
Cooking
Put the slow cooker covered with the lid and cook on LOW 1 1/2 to 2 1/2 hours, stirring once during the cooking period.
This will only take as long as you wish your pasta to be cooked and your slow cooker.
Beginning after 1 1/2 hours.
Finishing
At the point when the macaroni has become tender and the tomatoes appear thick and juicy, stir it all well so as to cover the pasta in the buttery tomato juices.
Taste and add pinch of salt and pepper to taste, remember that it is a very simple and mild recipe.
Serving
Warm and serve out of slow cooker.
The soup will become a little thicker as it stands, and the macaroni will be tender and plump, just as those old-fashioned school-lunch type bowls most of us grew up on.
Variations & Tips
- In case you have picky eaters, you can mash the stewed tomatoes more so that they are not in such large pieces but the sauce will still feel smoother yet the same.
- In case the family prefers an added touch of richness, add one or two more tablespoons of butter immediately before serving.
- In case you would just like a cheeseier one, you can keep a small bowl of shredded cheese or Parmesan at the table so that everyone can add their own, without altering the underlying recipe.
- To lengthen the meal, the macaroni and tomatoes may be served on top of toasted bread or garlic toast almost as an open-faced Midwestern comfort meal.
- To achieve a slightly firmer pasta texture, turn the slow cooker earlier and turn to WARM when the macaroni is only tender; all slow cookers will react a little differently, so the first time you prepare this, you should be watching it.
- Leftovers heat up easily in a little water added or a small portion of butter stirred in to loosen the sauce.
