My aunt made this old school lunch and I was shocked by how good it is. Simple comfort food. Just 3 ingredients!

This slow cooker 3-ingredient macaroni and tomatoes is the kind of old-school lunch my aunt used to make on busy days, and I’ll be honest, I was shocked by how good it still is. It’s pure, simple comfort food—soft elbow macaroni cooked right in a slow cooker with canned stewed tomatoes and a good amount of butter so everything turns out plump, saucy, and cozy. No fancy ingredients, no extra steps, just pantry staples that come together into something that tastes like childhood and fills everyone up without a lot of effort.

Serve this macaroni and tomatoes straight from the slow cooker while it’s warm and buttery. It’s lovely with a simple green salad or steamed green beans on the side to add some crunch and color. You can also put out a bowl of grated Parmesan or shredded cheddar so everyone can sprinkle a little on top at the table. For a heartier meal, pair it with grilled or baked chicken, meatloaf, or even just some crusty bread and butter to soak up the tomato juices.

Servings: 4

2 cans (14.5 ounces each) stewed tomatoes, undrained

Lightly grease the inside of a small to medium slow cooker (about 3–4 quarts) with a bit of butter or nonstick spray to help prevent sticking.

Pour the stewed tomatoes, with all their juices, into the slow cooker. Use the back of a spoon or a spatula to gently break up any very large tomato pieces if you prefer smaller chunks, but leave them fairly rustic for that old-school texture.

Stir in the uncooked elbow macaroni, making sure the pasta is mostly submerged in the tomato juices. If the pasta isn’t quite covered, gently press it down into the liquid; it’s okay if a few pieces peek out.

Dot the top with the pieces of butter, distributing them evenly over the macaroni and tomatoes so they melt down into everything as it cooks.

Cover the slow cooker with the lid and cook on LOW for 1 1/2 to 2 1/2 hours, stirring once about halfway through. The exact time will depend on your slow cooker and how soft you like your pasta. Start checking around the 1 1/2-hour mark.

When the macaroni is tender and the tomatoes look thick and saucy, give everything a good stir to coat the pasta in the buttery tomato juices. Taste and add a pinch of salt and pepper if you like, keeping in mind the recipe is meant to be very simple and mild.

Serve warm straight from the slow cooker. The mixture will thicken a bit as it sits, and the macaroni will be soft and plump, just like those classic school-lunch style bowls many of us grew up with.

If you have picky eaters, you can gently mash the stewed tomatoes more before adding the macaroni so there are fewer big chunks; the sauce will feel smoother but still taste the same. For families who like a little extra richness, stir in an extra tablespoon or two of butter right before serving. If you want a cheesier version, keep a small bowl of shredded cheddar or Parmesan at the table so everyone can add their own without changing the base recipe. To stretch the meal, you can serve the macaroni and tomatoes over toasted bread or garlic toast, almost like a Midwest-style open-faced comfort dish. For a slightly firmer pasta texture, check the slow cooker earlier and switch to WARM once the macaroni is just tender; slow cookers all run a little differently, so the first time you make this, keep an eye on it. Leftovers reheat well with a splash of water or a tiny bit of butter stirred in to loosen the sauce.