Put raw ruffled pasta in the slow cooker and 4 cheap items to cook up a meal so perfectly satisfying your friends will be begging for another bowl.

This 5-ingredient slow cooker poor man’s ranch pasta is one of those cozy, dump-and-go meals that feels like a hug in a bowl. You start with raw ruffled mafalda pasta right in the slow cooker, then add four budget-friendly pantry items to create a creamy, ranch-style sauce that tastes like it simmered all day. It’s the kind of dish I make on busy weeknights or when my kids have friends over, because it’s cheap, filling, and everyone always goes back for another helping.

Serve this pasta straight from the slow cooker with a simple green salad or a bowl of carrot sticks to balance the richness. Garlic bread or buttered toast soldiers are perfect for soaking up the extra sauce. If you want to stretch the meal for a crowd, spoon the pasta into shallow bowls and top with a sprinkle of extra shredded cheese or a little black pepper. A crisp, cold glass of iced tea or lemonade on the side makes it feel like a complete, comforting supper.

Servings: 6

16 oz dry mafalda (ruffled short pasta ribbons)

Place the dry mafalda pasta in an even layer on the bottom of the clean slow cooker pot. The ruffled ribbons can overlap a bit, but try to spread them out so they cook evenly.

In a medium bowl or large measuring cup, whisk together the chicken broth, milk, dry ranch seasoning mix, and shredded cheddar cheese until the seasoning is mostly dissolved and the cheese is well distributed. It’s okay if the cheese is a little clumpy; it will melt as it cooks.

Slowly pour the broth and ranch mixture over the dry mafalda in the slow cooker, making sure all of the pasta is moistened. Gently press down any pieces that are sticking up so they’re mostly submerged in liquid.

Cover the slow cooker with the lid and cook on LOW for 2 to 2 1/2 hours, or until the pasta is tender but not mushy. Avoid opening the lid during the first 1 1/2 hours so the heat and moisture stay trapped inside.

After about 2 hours, lift the lid and gently stir from the bottom, loosening any pasta that may have settled or stuck. If the sauce looks too thick, stir in an extra splash of milk or water, a few tablespoons at a time, until it’s as creamy as you like.

Taste and adjust the seasoning if needed. If you used very low-sodium broth, you may want a small pinch of salt. Replace the lid and let the pasta sit on WARM for 5 to 10 minutes to thicken slightly before serving.

Spoon the creamy ranch mafalda into bowls and serve hot, straight from the slow cooker. If you’d like, you can sprinkle a little extra shredded cheese or black pepper on top just before serving.

To bulk this up with protein, stir in 1 to 2 cups of cooked, shredded chicken, diced ham, or browned ground beef during the last 20 to 30 minutes of cooking so it can warm through without overcooking the pasta. For a little extra veggie goodness, fold in a cup of frozen peas or mixed vegetables during the last 15 minutes; they’ll cook quickly in the hot sauce. If you have picky eaters who don’t love strong ranch flavor, use 2 tablespoons of seasoning instead of 3 and add a bit more cheese for a milder, creamier taste. You can also swap the cheddar for whatever you have on hand—Colby Jack, mozzarella, or a blend all work well. For a slightly lighter version, use 1% milk and reduced-fat cheese, but keep the broth the same so the pasta still cooks properly. If the pasta is done but you need to hold dinner a bit longer, switch the slow cooker to WARM and stir in a splash of milk just before serving to loosen the sauce again.