Slow Cooker Creamy Macaroni & Peas

Description

This Slow Cooker Creamy Macaroni & Peas is an easy, comforting dish packed with tender elbow macaroni, sweet green peas, and a rich, velvety cheese sauce. Everything comes together right in the slow cooker, making it a convenient choice when you want classic comfort food without spending much time at the stove. Cheddar provides plenty of cheesy flavor, cream cheese makes the sauce extra smooth, and a touch of garlic, onion, and mustard adds savory depth without overpowering the dish. The green peas bring a pop of color and subtle sweetness that pairs perfectly with the creamy pasta. Serve it as an easy family dinner or alongside chicken, meatloaf, roasted vegetables, or your favorite main course.

Ingredients For the Macaroni

• 1 lb (16 oz) elbow macaroni
• 3 cups whole milk
• 1 can (12 oz) evaporated milk
• 2 cups low-sodium chicken or vegetable broth
• 3 tbsp unsalted butter, cut into pieces
• 4 oz cream cheese, cubed

For the Cheese Sauce

• 3 cups sharp cheddar cheese, freshly shredded
• 1 cup Monterey Jack cheese, freshly shredded
• ½ cup grated Parmesan cheese
• 1 tsp Dijon mustard
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp smoked paprika, optional
• ½ tsp freshly ground black pepper
• ½ tsp salt, or to taste

For the Peas

• 2 cups frozen green peas

Optional Garnish

• Fresh parsley, finely chopped
• Extra shredded cheddar
• Freshly ground black pepper

Step-by-Step Instructions

1. Lightly grease the inside of a 5–6 quart slow cooker with butter or nonstick cooking spray.
2. Add the uncooked elbow macaroni directly to the slow cooker.
3. Pour in the whole milk, evaporated milk, and broth.
4. Add the butter pieces and cubed cream cheese.
5. Sprinkle in garlic powder, onion powder, optional smoked paprika, black pepper, and salt.
6. Add the Dijon mustard and gently stir everything together until the macaroni is evenly distributed.
7. Cover the slow cooker and cook on LOW for approximately 1–2 hours, checking and stirring after the first 45–60 minutes. Slow cookers vary considerably, so begin checking early to prevent the pasta from becoming too soft.
8. Once the macaroni is nearly tender but still has a slight bite, stir the mixture thoroughly.
9. Add the shredded cheddar, Monterey Jack, and Parmesan gradually.
10. Stir gently until the cheese begins melting into the warm milk mixture and forms a creamy sauce.
11. If the mixture appears too thick, add a small splash of warm milk. If it seems thin, remember that the sauce will continue thickening as the pasta finishes cooking and rests.
12. Cover again and continue cooking on LOW for approximately 15–30 minutes, checking frequently.
13. Add the frozen peas during the final 10–15 minutes of cooking.
14. Gently fold the peas into the macaroni so they’re evenly distributed without becoming mashed.
15. Cover and cook just until the peas are hot and bright green and the pasta is tender.
16. Turn off the slow cooker as soon as the macaroni reaches your preferred texture. Avoid leaving it cooking for too long because pasta continues absorbing liquid.
17. Stir everything thoroughly, scraping the creamy cheese sauce from around the sides and bottom of the crockpot.
18. Taste and adjust the salt, black pepper, or mustard if necessary.
19. Let the macaroni rest uncovered for approximately 5 minutes. The sauce will thicken slightly as it stands.
20. Spoon generous portions into serving bowls or plates.
21. Finish with optional parsley, extra cheddar, and freshly ground black pepper.
22. Serve immediately while warm and creamy.

Tips

• Check the pasta early. Slow cookers vary in temperature, and macaroni can go from perfectly tender to overly soft fairly quickly.
• Freshly shredded cheese melts more smoothly than many packaged pre-shredded cheeses.
• Add the peas near the end so they stay bright green and don’t become mushy.
• Evaporated milk helps create a rich, creamy sauce that holds up well in the slow cooker.
• Don’t cook on HIGH unless necessary, as gentler heat gives you better control over the pasta texture.
• If the sauce becomes too thick, stir in warm milk a few tablespoons at a time.
• For extra flavor, add cooked bacon, diced ham, shredded chicken, or sautéed mushrooms.
• For a little heat, add cayenne pepper or crushed red pepper flakes.

Notes

This dish is best enjoyed soon after cooking because macaroni continues absorbing sauce as it sits. If you’re serving it from the slow cooker, switch to the WARM setting only briefly and stir occasionally. Refrigerate leftovers promptly in an airtight container for up to 3–4 days. When reheating, add a splash of milk and warm gently while stirring to restore the creamy consistency.

Q&A

Can I use fresh peas instead of frozen?
Yes. Fresh peas work well, but they may require slightly longer cooking depending on their size and tenderness.
Can I use another pasta shape?
Yes, but cooking times can vary. Small shells, cavatappi, or short tubular pasta are good alternatives.
Why did my macaroni become mushy?
It was likely cooked too long. Because slow cooker temperatures vary, check the pasta frequently toward the end.
Can I add chicken?
Yes. Fold fully cooked shredded or diced chicken into the macaroni when adding the peas and heat through.
How can I make it extra cheesy?
Add another ½–1 cup of cheddar at the end, but add a splash of milk if the sauce becomes too thick.

Servings

Serves approximately 8

Nutrition (Approx. Per Serving)

• Calories: 495
• Protein: 22g
• Carbohydrates: 51g
• Fat: 23g
• Saturated Fat: 14g
• Fiber: 4g
• Sugar: 9g
• Sodium: 620mg
• Cholesterol: 65mg
• Potassium: 420mg
• Calcium: 34% DV
  Nutritional values are estimates and may vary depending on the pasta, cheese, milk, broth, portion size, and ingredient brands.