When I moved into my first little apartment, my sister showed up with an old slow cooker and this three-ingredient wonder to make sure I wouldn’t live on cold cereal. It’s the kind of zesty, creamy weeknight lifesaver that fits right into our Midwestern love of big, comforting pots of pasta, but with hardly any fuss. Just toss in dry macaroni, a jar of chunky salsa, and a block of cream cheese, then let the slow cooker do its quiet work. The noodles turn soft and tender, and the salsa and cream cheese melt together into a pale orange, tangy, cheesy sauce with bits of tomato and green pepper clinging to every shell. It’s humble, hearty, and exactly the sort of recipe you lean on when the day’s been long and you still want something warm and homemade.
Spoon this salsa macaroni straight from the slow cooker into bowls and serve it with a crisp green salad or simple sliced cucumbers and onions in vinegar to cut through the richness. Warm dinner rolls, cornbread, or even plain buttered toast make fine company for soaking up the extra sauce. It also pairs nicely with roasted or steamed vegetables, or with simple grilled or baked chicken if you want a little extra protein alongside your big bowl of creamy comfort.
Slow Cooker 3-Ingredient Salsa MacaroniServings: 6
Ingredients
16 ounces uncooked small pasta shells (about 4 cups dry)
24 ounces chunky mild or medium tomato salsa (one standard large jar)
8 ounces cream cheese, cut into cubes
Directions
Spray the inside of a 4- to 6-quart slow cooker lightly with nonstick cooking spray to help keep the pasta from sticking.
Pour the uncooked small pasta shells into the bottom of the slow cooker and spread them into an even layer.
Add the entire jar of chunky salsa over the dry pasta, scraping out the jar so you get all the tomatoes and peppers. Stir gently so most of the pasta is coated with salsa.
Scatter the cream cheese cubes evenly over the top of the salsa-covered pasta. Do not stir; leaving the cream cheese on top helps it melt more gently.
Cover the slow cooker with the lid and cook on HIGH for 1 1/2 to 2 hours, until the pasta is tender but not mushy. Around the 1-hour mark, lift the lid and give everything a good, thorough stir, making sure to pull up any pasta from the bottom so it gets coated in the melting sauce.
After stirring, replace the lid and continue cooking, checking every 20 to 30 minutes. Each time you check, stir well to help the cream cheese and salsa blend into a smooth, creamy, pale orange sauce with bits of tomato and green pepper clinging to the shells.
Once the pasta is fully tender and the cream cheese is completely melted and combined with the salsa, turn the slow cooker to WARM. Give the macaroni a final stir, tasting and adjusting salt if needed (the salsa usually provides plenty of seasoning).
Serve the salsa macaroni straight from the slow cooker while hot and creamy. The sauce will thicken slightly as it stands, so if it gets too thick for your liking, you can gently stir in a splash of warm water or a spoonful or two more salsa before serving.
Variations & Tips
If you like more heat, use medium or hot salsa, or stir in a pinch of crushed red pepper flakes during cooking. For a milder, more kid-friendly dish, choose mild salsa and add a spoonful of sour cream at the end to make it extra creamy. You can swap the small shells for elbow macaroni or small rotini; just keep an eye on the cooking time, as different shapes soften at slightly different rates. For a heartier version, stir in leftover cooked chicken, browned ground beef, or crumbled cooked sausage during the final 15 minutes of cooking so it can warm through. If your salsa is very thick, you may want to add 1/4 to 1/3 cup water at the beginning to give the pasta just a bit more moisture to absorb. A handful of shredded cheddar or Monterey Jack stirred in right before serving will make it extra cheesy without changing the basic three-ingredient nature of the recipe—think of the cheese as a little optional flourish. Leftovers reheat well in the microwave; add a teaspoon or two of water before reheating and stir halfway through to bring the sauce back to its original creamy texture.
