Why Make This Dish?
-
Only 5 simple ingredients
-
No boiling pasta water or draining
-
Slow cooker does all the work
-
Creamy, comforting, and family-friendly
-
Perfect for busy weeknights
Ingredients
-
2 cups elbow macaroni (uncooked)
-
4 cups chicken or vegetable broth
-
2 cups frozen sweet peas (no need to thaw)
-
1 can (12 oz / 340 g) evaporated milk (not sweetened condensed milk)
-
2 cups shredded sharp cheddar cheese (or a blend of cheddar and Monterey Jack)
Equipment Needed
-
Slow cooker (4–6 quart or larger)
-
Wooden spoon or silicone spatula
-
Measuring cups
Method
1. Add ingredients to the slow cooker
-
Place the uncooked elbow macaroni in the bottom of the slow cooker.
-
Pour the chicken broth over the pasta. Stir to ensure the macaroni is mostly submerged.
-
Add the frozen sweet peas. Do not stir again yet.
-
Pour the evaporated milk evenly over the top.
2. Cook
-
Cover the slow cooker with the lid.
-
Cook on LOW for 1½ to 2 hours, or on HIGH for 45 minutes to 1 hour.
-
Do not lift the lid during cooking. The steam is essential for cooking the pasta.
3. Add the cheese
-
Once the pasta is tender and has absorbed most of the liquid, stir in the shredded cheddar cheese.
-
Stir gently until the cheese is fully melted and the sauce is creamy.
-
If the sauce seems too thick, add a splash of warm milk or broth. If too thin, let it sit uncovered for 5–10 minutes to thicken.
4. Serve
-
Serve warm directly from the slow cooker.
-
Garnish with extra black pepper, a sprinkle of Parmesan, or fresh parsley if desired.
Storage
-
Refrigerator – store in an airtight container for up to 4 days.
-
Reheating – reheat individual portions in the microwave with a splash of milk. Reheat larger portions on the stovetop over low heat, adding milk or broth as needed.
-
Freezer – not recommended. Pasta becomes mushy when frozen and thawed.
Variations
-
Meat lover’s – add 1 cup of cooked, chopped bacon, ham, or rotisserie chicken during the last 30 minutes of cooking.
-
Broccoli cheddar – replace 1 cup of peas with chopped frozen broccoli florets.
-
Spicy version – add ½ teaspoon red pepper flakes or a dash of hot sauce before cooking.
-
Extra creamy – use 1 cup shredded cheddar plus 1 cup shredded mozzarella or cream cheese.
-
Herbed version – add 1 teaspoon dried thyme, oregano, or Italian seasoning.
-
Vegan version – use vegetable broth, unsweetened oat or soy milk, and vegan shredded cheese.
-
Garlic lover’s – add 1 teaspoon garlic powder or 3 cloves minced fresh garlic.
Tips for Best Results
-
Do not lift the lid – slow cookers lose heat quickly when opened. Lifting the lid during cooking can add 15–20 minutes of extra cooking time.
-
Use evaporated milk, not sweetened condensed – sweetened condensed milk will turn this into a dessert. Evaporated milk gives the creamy texture without the sweetness.
-
Stir only at the end – stirring too early can break down the pasta and make it mushy.
-
Cook time varies by slow cooker – check at the lower end of the time range. Overcooked macaroni becomes soft and unappealing.
-
Add cheese last – cheese added too early can separate or become grainy. Stir it in just before serving.
-
Use regular macaroni, not whole wheat or gluten-free – those varieties cook differently and may not work well with this method.
-
Adjust consistency – the pasta will continue to absorb liquid as it sits. If serving later, add an extra splash of warm milk to loosen the sauce.
-
Double the recipe – use a 6–8 quart slow cooker. Increase cooking time by about 15–20 minutes.