My aunt always uses her leftover April holiday ham for this clever dinner trick. Only 3 ingredients layered together to create the most comforting gooey and tender dish that melts in your mouth.

This slow cooker 3-ingredient ham and cheese pasta is the kind of cozy, no-fuss dinner my aunt swears by every year after the April holidays. She takes the leftover baked ham, dices it up, and lets it mingle with dry pasta and a generous pour of prepared cheese sauce in the slow cooker. The result is a gooey, ultra-comforting dish where the pasta turns tender, the ham stays juicy, and the cheddar sauce thickens and browns at the edges. It’s a clever way to stretch leftovers into a new meal with almost no effort, and it’s especially handy on busy weeknights when you want something warm and nostalgic without hovering over the stove.

Serve this ham and cheese pasta straight from the slow cooker into warm bowls, with a simple green salad or steamed broccoli on the side to balance the richness. A crusty baguette or garlic toast is great for swiping up any extra cheese sauce. If you enjoy a bit of contrast, add a spoonful of tangy pickles or a sharp mustard on the plate to cut through the creamy pasta. For drinks, a crisp apple cider, light lager, or a dry white wine pairs nicely with the salty ham and cheddar.

Servings: 6

12 ounces dry spiral pasta (rotini or fusilli)

Lightly grease the inside of a 4- to 6-quart slow cooker with a bit of oil or nonstick spray to help prevent sticking and excessive browning around the edges.

Layer half of the dry spiral pasta evenly over the bottom of the slow cooker. It’s fine if the pasta overlaps; just aim for an even layer.

Sprinkle half of the diced cooked ham evenly over the pasta layer, tucking some pieces down so every bite has a bit of ham.

Pour about half of the cheddar cheese sauce slowly over the ham and pasta, trying to cover as much of the surface as possible. Do not stir; you want defined layers so the pasta cooks gently in the sauce.

Repeat the layering: add the remaining dry spiral pasta in an even layer, then the rest of the diced ham, followed by the remaining cheese sauce poured over the top. Again, do not stir; the sauce will work its way down as it heats.

Cover the slow cooker with the lid and cook on LOW for 2 to 3 hours, until the pasta is tender but not mushy. Begin checking at the 2-hour mark, as slow cookers vary in heat output.

Once the pasta is tender, gently stir from the outside edges toward the center to combine the layers into a creamy, uniform mixture. You’ll notice some browned, extra-gooey cheese around the sides—fold that in for extra flavor.

If the mixture seems too thick after stirring, you can loosen it slightly by covering again and letting it sit on WARM for 10 to 15 minutes; the residual heat will relax the sauce. If it’s slightly loose, let it sit uncovered on WARM for 5 to 10 minutes to thicken.

Taste and adjust the seasoning at the table with salt and pepper if desired, then serve the ham and cheese pasta hot straight from the slow cooker.

To keep this true to the three-ingredient spirit, I like to treat seasoning and garnishes as optional add-ons rather than part of the base recipe. If you want a little more complexity, finish the cooked pasta with freshly ground black pepper, a pinch of smoked paprika, or a spoonful of grainy mustard stirred in at the end. For extra creaminess without changing the core method, you can swirl in a splash of milk or half-and-half if the sauce tightens up after holding on WARM. If you have different shapes of leftover pasta in your pantry, most short shapes (penne, shells, cavatappi) will work; just know that thicker shapes may take a bit longer to soften, so start checking doneness early and allow up to 30 extra minutes on LOW if needed. You can also adjust the ratio of ham to pasta depending on how much leftover ham you have—anywhere from 2 to 4 cups of diced ham will still give good results. For a slightly sharper flavor, use a sharp cheddar cheese sauce, or stir in a handful of shredded sharp cheddar right at the end so it melts into the hot pasta. Food safety tips: Make sure your leftover ham has been cooled and stored properly in the refrigerator within 2 hours of its original cooking and used within 3 to 4 days, or frozen for longer storage. If using frozen ham, thaw it in the refrigerator overnight before adding it to the slow cooker; do not thaw at room temperature. Because this recipe uses fully cooked ham, the goal is to reheat it gently to a safe temperature while the pasta cooks—keeping the slow cooker on LOW is sufficient and helps prevent overcooking or drying out the ham. Avoid leaving the finished dish at room temperature for more than 2 hours; refrigerate leftovers promptly in shallow containers and reheat thoroughly before serving.