This is the sort of recipe that happily adapts to what you have in the pantry, just like the casseroles our grandmothers stretched to feed one more farmhand. For extra protein, stir in 1–2 cups of cooked shredded chicken, browned ground beef, or sliced smoked sausage when you add the cream and cheeses. If you enjoy a heartier, almost stroganoff-style dish, use beef broth instead of vegetable broth and add a spoonful of Dijon mustard and a splash of Worcestershire sauce. You can easily tuck in more vegetables: a cup of frozen peas or mixed vegetables can be stirred in with the pasta during the last 15 minutes of cooking, or add a handful of baby spinach when you add the cream so it wilts gently. For a lighter version, use half-and-half instead of heavy cream and reduce the cream cheese to 2 ounces, relying more on Parmesan for flavor. If you’re cooking for someone who needs to avoid gluten, use gluten-free pasta and keep a close eye on the timing, as it can soften more quickly. And, in true Midwestern fashion, don’t be afraid to top each serving with buttered breadcrumbs or crushed crackers toasted in a skillet—an old-fashioned crunchy topping that makes this slow cooker pasta feel like the cozy casseroles many of us grew up on.
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