Ingredients Quantity (Serves 6–8)
16 oz (450g) elbow macaroni
4 cups shredded sharp cheddar cheese
1 can (12 oz) evaporated milk
2 cups whole milk (or half-and-half)
4 tablespoons butter, cubed
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon garlic powder (optional)
½ teaspoon dry mustard powder (optional)
2–3 cups frozen green peas
Optional Additions
½ cup sour cream or cream cheese (extra creaminess)
1 can condensed cheddar cheese soup
Cooked bacon bits or diced ham
A pinch of paprika or chili flakes for heat
Breadcrumb topping for a crispy finish
Tips for Success
Use evaporated milk to keep the sauce smooth and prevent curdling.
Stir once or twice during cooking to avoid sticking.
Add peas near the end to keep them bright and slightly firm.
Avoid overcooking—check early since slow cookers vary.
For reheating, always add a splash of milk to restore creaminess.
Instructions
Lightly grease the slow cooker.
Add macaroni, cheese (reserve some if desired), evaporated milk, whole milk, butter, and seasonings.
Stir well to combine.
Cover and cook on LOW for 2–3 hours or HIGH for 1–1½ hours, stirring occasionally.
In the last 20–30 minutes, stir in frozen peas.
Adjust consistency with a little milk if needed.
Top with reserved cheese, let melt, and serve hot.
Description
This dish features tender elbow macaroni coated in a rich, creamy cheese sauce with bursts of sweetness from vibrant green peas. The texture is smooth and luscious, with just enough bite from the pasta and a comforting, cheesy aroma that fills the kitchen.
Nutritional Information (Approx. per serving)
Calories: 400–500 kcal
Protein: 15–20g
Carbohydrates: 40–50g
Fat: 20–25g
Calcium: High (from cheese and milk)
Fiber: Moderate (thanks to peas)
Conclusion
Slow Cooker Macaroni and Cheese with Peas is a perfect balance of indulgence and simplicity. It’s easy to prepare, incredibly satisfying, and adaptable to different tastes and dietary needs.
