Creamy Slow Cooker Ham and Elbow Pasta Mornay Gratin Tips, FAQ & printable recipe

Tips for success

For a deeper flavor, consider browning the diced ham in a skillet for a few minutes before adding it to the slow cooker; this adds a pleasant, caramelized edge that contrasts well with the creamy sauce. If you prefer a bit of texture, you can sprinkle a little extra grated cheese on top during the final ten minutes of cooking, leaving the lid slightly ajar to allow the cheese to melt and potentially brown if your slow cooker has a high-heat setting.

If you find the sauce is too thick after the cooking time is complete, stir in a small amount of warm milk or heavy cream one tablespoon at a time until the desired consistency is achieved. This adjustment should be done gently to avoid breaking the sauce. Always use a wooden or silicone spoon to stir, as metal utensils can scratch the ceramic coating of the slow cooker insert, which may lead to sticking and uneven heating in future uses.

Variations

• Vegetable Mornay Gratin: Replace the ham with sautéed mushrooms and spinach to create a hearty vegetarian version. Ensure the vegetables are well-drained before adding to the slow cooker to avoid excess liquid.
• Spicy Mornay Gratin: Add a teaspoon of crushed red pepper flakes or a dash of hot sauce to the Mornay mixture for a subtle heat that cuts through the rich, cheesy sauce.

Storage and make-ahead

Fridge

Store in the refrigerator for up to 3 days in an airtight container.

Freezer

Freezing is not recommended as the creamy sauce may separate and the pasta can become mushy upon thawing and reheating.

Reheat

Reheat in the microwave or on the stovetop over low heat, adding a splash of milk to restore the creamy consistency of the sauce.

Store any leftovers in an airtight container to keep the pasta from drying out. Place the container in the refrigerator immediately after the food has cooled to room temperature, ensuring it does not sit out for longer than two hours.

Proper storage will help maintain the creamy texture of the Mornay sauce for up to three days, though the pasta may absorb more liquid over time, which can be easily corrected during the reheating process by adding a small amount of milk.

You can prepare the Mornay sauce up to two days in advance and keep it refrigerated until you are ready to assemble the dish. This significantly reduces the active prep time. Simply assemble the raw pasta, ham, and sauce in the slow cooker insert right before you plan to cook.

However, do not combine the ingredients too far in advance, as the raw pasta may begin to soften or absorb moisture from the sauce, which can affect the final texture of the cooked gratin.

Serving ideas

Serve this creamy Mornay pasta gratin in shallow bowls to showcase the rich, cheesy sauce. It pairs exceptionally well with a crisp, acidic side dish, such as a salad dressed with a sharp vinaigrette, which helps to cut through the richness of the Mornay.

Roasted vegetables like broccoli or asparagus also make excellent sides, providing a fresh contrast to the soft, comforting pasta. Ensure the plates are warm if possible, as this keeps the sauce creamy and appetizing for a longer period during the meal.

For an elegant presentation, garnish each serving with a light sprinkle of fresh parsley or a dusting of freshly grated nutmeg. The vibrant green of the parsley adds a pop of color, while the extra nutmeg reinforces the warm, aromatic notes of the dish.

Serve immediately while the pasta is still steaming to ensure the best possible experience. The gratin is hearty enough to stand alone as a main course, but it can also be served in smaller portions as a side dish for larger gatherings.

Frequently asked questions

Recipe card

Creamy Slow Cooker Ham and Elbow Pasta Mornay Gratin

Prep 10 minCook 3 hRest 5 minTotal 3 h 15 minServes 6

Ingredients

• 1 lb elbow pasta, raw
• 1 cup diced ham
• 1/8 tsp ground nutmeg
• 2 cups Mornay sauce, made ahead

Instructions

1. Place the raw elbow pasta into the base of the slow cooker insert. Distribute the diced ham evenly over the pasta, ensuring it is well incorporated. Sprinkle the ground nutmeg over the mixture to provide a warm, aromatic flavor profile throughout the dish.
2. Pour the pre-made Mornay sauce over the pasta and ham mixture. Cover the slow cooker with its lid and cook on the low setting for approximately three hours. Monitor the consistency occasionally to ensure the sauce remains creamy and the pasta reaches the desired tenderness.
3. Once the pasta is fully cooked and the flavors have melded, turn off the slow cooker. Allow the dish to rest for five minutes before serving. Portion the cheesy pasta onto plates and serve immediately while hot to maintain the best texture and creamy consistency.

Contains: gluten, milk

Estimated nutrition per serving

Calories

520

Protein

18 g

Carbohydrates

62 g

Fat

22 g

Fiber

2.5 g

Sugar

4 g

Sodium

850 mg

Automatic estimate from the ingredient list, not laboratory-verified.