There is something especially comforting about a slow cooker supper that asks so little of you and gives back a creamy, hearty bowlful at dinnertime. This Amish-inspired Monterey Jack ham pasta leans on the plain, practical goodness so common in Midwestern kitchens: ham, pasta, cheese, and a simple creamy base turning into a warm family meal. It is the kind of recipe a busy home cook keeps close, especially when leftover ham is in the refrigerator and everybody wants something filling and familiar.
Serve this rich pasta with buttered green beans, sweet peas, or a simple lettuce salad with a sharp vinaigrette to balance the creamy sauce. Warm rolls or a slice of crusty bread are welcome for scooping up the sauce, and if you are feeding a crowd, a dish of applesauce or pickled beets on the side gives the table that old-fashioned supper feel.
Slow Cooker 5-Ingredient Amish Monterey Jack Ham Pasta
Servings: 6
Ingredients
2 cups diced cooked ham
Directions
1. Lightly grease the slow cooker crock. Add the diced ham in an even layer across the bottom.
2. Press the Monterey Jack slices over the ham, covering it as evenly as you can.
3. Pour in the uncooked pasta, spoon the cream of mushroom soup over the top, and then add the chicken broth. Stir gently just enough to combine without scraping all the cheese from the ham layer.
4. Cover and cook on low for 2 1/2 to 3 1/2 hours, stirring once or twice during cooking, until the pasta is tender and the cheese has melted into a creamy sauce. If it thickens too much, stir in a splash more broth.
5. Spoon the pasta into bowls and serve hot.
Variations & Tips
Add a little onion: If you do not mind stepping past the strict five-ingredient idea, a half cup of finely chopped onion adds nice savoriness. Scatter it over the ham before laying on the cheese so it softens as the casserole cooks.
Use leftover holiday ham: This is one of the best ways to stretch baked ham from Easter or Christmas. If your ham is especially salty, choose low-sodium broth so the finished dish stays balanced.
Try a different soup: Cream of chicken or cream of celery both work nicely here and give the dish a slightly different character. Cream of celery is especially good if you want a lighter, old-fashioned casserole flavor.
Watch the pasta closely: Slow cookers can run differently from one kitchen to the next, and pasta can go from just right to overly soft in a hurry. Start checking around the 2 1/2-hour mark and stir gently so the pasta cooks evenly.
Make it extra homey: A sprinkle of buttered bread crumbs on each serving gives a little contrast to all that creaminess. If you have fresh parsley or cracked black pepper, a little on top brightens the bowl without changing the simple spirit of the dish.
