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Mac and cheese in slow cooker on top of marble counter

Slow Cooker Mac and Cheese with Green Chile


  • Author: Quin
  • Prep Time: 10m
  • Cook Time: 1hr
  • Total Time: 1hr 10m
  • Yield: 6-8 1x

Description

This slow cooker mac and cheese with green chile is so good and loaded with flavor! Featuring extra creamy mac and cheese that is well seasoned and infused with a subtle heat from tasty green chile!


Scale

Ingredients

  • 1 lb cavatappi pasta, or elbow/other short cut pasta
  • 1 (8 ounce) brick extra sharp cheddar cheese, shredded, yields 2 cups
  • 1 (8 ounce) brick Monterey Jack cheese, shredded, yields 2 cups
  • 2 1/2 cups whole milk
  • 12 ounce canned evaporated milk
  • 1/4 cup (4 tablespoons) unsalted butter, cubed
  • 2 medium-sized New Mexico Green Chile peppers, finely diced
  • 2 teaspoons kosher salt
  • freshly cracked black pepper
  • 1 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon ground mustard

Instructions

  1. On the stovetop, cook pasta according to package directions, but cook for 3 minutes less than al dente as pasta will finish cooking in the slow cooker.
  2. In a 5-quart or larger slow clooker/crock pot; add in semi-cooked pasta, cheeses, whole milk, evaporated milk, cubed butter, green chile, and sprinkle in all seasonings.
  3. Place slow cooker on high setting and allow mixture to cook for 1 hour. Be sure to stir mixture together every 30 minutes or so for even cooking.
  4. All cheese and milks should be melted, well combined, and creamy. Serve warm in bowls and garnish with additional fresh black pepper, if desired, and enjoy!

Notes

  1. Once mac and cheese is done cooking, you can place slow cooker to the “warm” setting to keep mixture nice and warm if serving for events/get togethers.
  • Category: Sides
  • Method: Slow Cooking
  • Cuisine: American

Keywords: slow cooker, crock pot, mac and cheese, sides