Bowl of creamy cheddar ham pasta ready for dinner
Bowl of creamy cheddar ham pasta ready for dinner
Slow Cooker Amish Cheddar Ham Pasta
Servings: 6
Ingredients
1 1/2 to 2 pounds ham steak, raw, trimmed of excess fat
3 cups shredded sharp cheddar cheese, divided
12 ounces uncooked pasta shells or elbow macaroni
3 cups whole milk
1 (10.5-ounce) can condensed cream of mushroom soup
Directions
Place the raw ham steak flat in the bottom of a 6-quart slow cooker. If your ham steak is large, you can cut it into a few big pieces so it fits snugly in a single, mostly even layer.
Ham steak layered in the bottom of a slow cooker
Ham steak layered in the bottom of a slow cooker
Sprinkle 2 cups of the shredded cheddar cheese evenly over the ham steak, letting it fall down around the sides so it’s well covered. This is your cheesy blanket that will melt down into the sauce as it cooks.
In a large bowl, whisk together the whole milk and condensed cream of mushroom soup until smooth and well combined. This mixture will become the creamy base for your pasta and ham.
Creamy milk and soup mixture being whisked in a bowl
Creamy milk and soup mixture being whisked in a bowl
Scatter the uncooked pasta evenly over the top of the cheddar-covered ham steak in the slow cooker. Try to keep it in a fairly even layer so it cooks through at the same rate.
Pour the milk and soup mixture slowly over the pasta, making sure all of the pasta is moistened. Gently press down any dry pieces of pasta with the back of a spoon so they’re mostly submerged in liquid.
Pasta and creamy sauce layered into the slow cooker
Pasta and creamy sauce layered into the slow cooker
Cover the slow cooker with the lid and cook on LOW for 3 1/2 to 4 1/2 hours, or until the pasta is tender and the ham is cooked through and hot in the center. Avoid lifting the lid too often so the heat stays in and the pasta cooks evenly.
About 15 minutes before serving, remove the ham steak to a cutting board and cut it into bite-size pieces or small cubes. Stir the ham pieces back into the creamy pasta in the slow cooker.
Cooked ham being chopped on a cutting board
Cooked ham being chopped on a cutting board
Sprinkle the remaining 1 cup of shredded cheddar cheese over the top, cover, and let it sit on LOW for another 10 to 15 minutes, just until the cheese melts into a gooey, cheesy layer.
Give everything a gentle stir to combine the melted cheese throughout, then taste and adjust seasoning if desired. The ham and cheese are salty, so you may not need extra salt. Serve warm straight from the slow cooker.
Melted cheddar topping over finished slow cooker pasta
Melted cheddar topping over finished slow cooker pasta
Variations & Tips
For picky eaters, swap the cream of mushroom soup for cream of chicken or cream of cheddar soup if your crew prefers a milder flavor. You can also use mild cheddar instead of sharp, or mix in a little mozzarella for extra stretch.
