Dump canned flaked tuna onto raw elbow macaroni, paired with 2 extra ingredients, into slow cooker for an inexpensive feast that disappears faster than anything else

This slow cooker 4-ingredient tuna macaroni is a true Depression-era style pantry meal: simple, filling, and incredibly budget-friendly. You literally dump canned flaked tuna onto raw elbow macaroni, add just two more everyday ingredients, and let the slow cooker do the work. It’s the kind of humble, no-fuss comfort food that feeds a hungry family without a lot of hands-on time, and somehow it always seems to disappear faster than anything else on the table.

Serve this creamy tuna macaroni straight from the slow cooker with a side of frozen peas or mixed vegetables (you can microwave them while the pasta finishes) and some buttered toast or crackers for crunch. A simple green salad with whatever you have on hand—lettuce, carrot shreds, and ranch dressing—rounds it out nicely. If you like, top each bowl with a sprinkle of extra shredded cheese or a dash of hot sauce for the grown-ups.

Servings: 4

2 cups dry elbow macaroni

Lightly grease the inside of a 4- to 6-quart slow cooker with a little oil or nonstick spray to help keep the pasta from sticking.

Pour the dry elbow macaroni into the bottom of the slow cooker and spread it into an even layer.

Dump the drained canned flaked tuna evenly over the dry macaroni, breaking up any large chunks with a fork if needed so it’s scattered across the pasta.

Sprinkle 1 1/2 cups of the shredded cheddar cheese over the tuna and macaroni.

Pour the milk evenly over everything in the slow cooker, making sure most of the pasta is moistened. Gently press down any dry pasta with the back of a spoon so it’s mostly submerged in the milk.

Cover the slow cooker with the lid and cook on LOW for 2 to 2 1/2 hours, or until the macaroni is tender. Avoid lifting the lid in the first 1 1/2 hours so the pasta cooks evenly.

Once the macaroni is tender and the mixture looks creamy, give everything a good stir from the bottom so the tuna and cheese are well mixed throughout.

Sprinkle the remaining 1/2 cup shredded cheddar cheese over the top, cover again, and let it sit on LOW for about 5 to 10 minutes, just until the cheese on top melts.

Taste and add a pinch of salt and black pepper if you like, then serve warm straight from the slow cooker.

For picky eaters, you can use mild cheddar or a blend of cheeses they already enjoy, and flake the tuna very finely so it blends into the macaroni. If your family is unsure about tuna, start with just 1 can and add a handful of extra cheese to keep it familiar and cheesy. You can stir in 1 to 2 cups of thawed frozen peas or mixed vegetables during the last 20 to 30 minutes of cooking for a one-pot meal. For extra richness, swap 1 cup of the milk for evaporated milk or add a tablespoon of butter before cooking. If you like a little crunch, top individual bowls with crushed crackers or potato chips right before serving. Food safety tips: Always drain the canned tuna well so the sauce doesn’t become watery. Make sure the slow cooker is set to LOW, not WARM, while cooking so the pasta reaches a safe hot temperature. Once cooked, don’t leave the tuna macaroni sitting on the WARM setting for more than 2 hours; refrigerate leftovers promptly in shallow containers and use within 3 to 4 days, reheating until steaming hot before serving again.