The “Pantry Staple” 3-Ingredient Macaroni & Tomatoes
This version is a “Set and Forget” base that can be customized with whatever you have in the cupboard.
| Category | Details |
| Prep Time | 5 minutes |
| Slow Cook Time | 3–4 hours (Low) |
| Total Time | 4 hours 5 minutes |
| Yield | 4–6 servings |
🍴 The 3 Ingredients
- 2 cans (14.5 oz each) Diced Tomatoes (do not drain—the juice is your cooking liquid).
- 2 cups Elbow Macaroni (dry).
- 4 tbsp Salted Butter (cut into pats).
(Salt, Pepper, and a pinch of Sugar are “free” pantry staples!)
👩🍳 Instructions
1. The Tomato Base
- Pour both cans of undrained diced tomatoes into your slow cooker.
- Add a generous pinch of salt, black pepper, and 1 teaspoon of sugar (the sugar is the “secret” to cutting the acidity of the canned tomatoes).
2. The Slow Simmer
- Cover and cook on LOW for 3–4 hours. This long, slow heat breaks down the tomatoes and creates a rich, jammy sauce that tastes like it’s been simmering on a stove all day.
3. The Macaroni Toast
- 30 minutes before serving, heat a dry skillet over medium heat. Toss the dry macaroni in the pan for 3 minutes until it turns a light golden tan.
4. The Absorption Phase
- Stir the toasted macaroni and the butter pats into the hot tomatoes.
- The Fluid Check: If the tomatoes look a bit dry, add ½ cup of water or chicken broth. The pasta needs liquid to grow!
5. The Final Soften
- Cover and cook for an additional 20–30 minutes on HIGH.
- The Visual Cue: The macaroni should be plump and tender, having absorbed nearly all the tomato juice, leaving a thick, red glaze over the pasta.
The “Bacon” Upgrade: If you have a few strips of bacon in the fridge, fry them up and stir the bacon grease into the tomatoes at the start of the cook. It adds a smoky, “down-home” depth that makes the 3 ingredients taste like 10.