Slow Cooker Macaroni and Peas
A comforting, budget-friendly dish that brings together tender macaroni and sweet green peas in a creamy, savory sauce—all made effortlessly in a slow cooker. This recipe is great for busy days, beginner cooks, or anyone craving a simple yet satisfying meal.
Description
Slow Cooker Macaroni and Peas is a cozy, one-pot meal with soft pasta, mild sweetness from peas, and a creamy base that can be customized with cheese, herbs, or protein. It’s a lighter twist on traditional mac and cheese, with a subtle vegetable boost.
Ingredients
- 2 cups elbow macaroni (uncooked)
- 3 cups vegetable or chicken broth
- 1 cup milk (or plant-based alternative)
- 1 cup frozen peas
- 1 small onion (finely chopped)
- 2 cloves garlic (minced)
- 1 cup shredded cheese (cheddar or mozzarella)
- 2 tbsp butter
- Salt and pepper (to taste)
- ½ tsp dried oregano or thyme (optional)
Instructions
- Prepare base: Add broth, milk, butter, garlic, onion, salt, pepper, and herbs into the slow cooker. Stir well.
- Add pasta: Stir in uncooked macaroni, making sure it’s mostly submerged.
- Cook: Cover and cook on low for 2–3 hours or until pasta is tender. Stir occasionally if possible.
- Add peas & cheese: About 20–30 minutes before serving, stir in frozen peas and shredded cheese.
- Finish: Cook until cheese is melted and peas are heated through. Adjust seasoning if needed.
- Serve warm and enjoy!
Servings
- Makes 4 servings
Tips for Best Results
- Stir occasionally to prevent pasta from sticking together.
- Add extra broth if pasta absorbs too much liquid.
- For richer flavor, use half-and-half instead of milk.
- Don’t overcook—slow cookers vary, and pasta can get mushy.
- Add cooked chicken or tuna for extra protein.
Nutritional Info (Approx. per serving)
- Calories: 320–380 kcal
- Protein: 12–15 g
- Carbohydrates: 45–50 g
- Fat: 10–15 g
- Fiber: 4–6 g
(Varies depending on cheese and milk used.)
Benefits
- Budget-friendly: Uses simple, affordable ingredients
- Comfort food: Creamy and satisfying
- Balanced: Includes carbs, protein, and vegetables
- Easy prep: Minimal effort with slow cooker convenience
- Kid-friendly: Mild flavor and familiar ingredients
Q&A
Q: Can I use fresh peas instead of frozen?
Yes, but add them later in cooking since they cook faster.
Q: Can I make it dairy-free?
Absolutely—use plant-based milk, vegan butter, and dairy-free cheese.
Q: What if I don’t have a slow cooker?
You can make this on the stovetop—just simmer until pasta is cooked, then add peas and cheese.
Q: How do I store leftovers?
Refrigerate in an airtight container for up to 3 days. Add a splash of milk when reheating.
Q: Can I freeze it?
It’s not ideal—pasta can become mushy after thawing.