My aunt swears by this dump-and-go method for a hearty family meal.

If you prefer a bit more zip, you can use a spicy meat pasta sauce or stir in a teaspoon or two of chili powder with the broth. For a slightly lighter dish, substitute part of the beef broth with water, or use a turkey-based meat sauce. If you like more vegetables, you can add a drained can of corn or a small can of drained diced tomatoes along with the sauce and broth, though that will technically add ingredients beyond the basic three.

Different cheeses melt differently: cheddar gives that classic yellow, bubbly look, but Colby Jack or a mild Mexican blend will work nicely too. For a creamier finish, stir in a splash of milk or half-and-half right before adding the cheese.

Food safety tips: Make sure your meat pasta sauce is fully cooked (these jarred sauces with meat are ready-to-eat, but always check the label). Keep the slow cooker on LOW or HIGH as directed; do not leave it on the WARM setting to cook the macaroni, as it will not get hot enough to cook the pasta safely or evenly. If you add any raw meat or extra ingredients, brown and fully cook them on the stovetop before adding to the slow cooker. Refrigerate leftovers within 2 hours of cooking; store in a shallow container so they cool quickly, and reheat thoroughly until steaming hot before serving again.