Slow Cooker Mac and Cheese with Green Chile Recipe
Introduction
This Slow Cooker Mac and Cheese with Green Chile is a creamy, cheesy comfort food with a spicy twist. Using a slow cooker makes it easy to get perfectly melted cheese and tender pasta without standing over the stove. It’s a crowd-pleaser that warms you from the inside out.
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
- Step 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.
- Step 2: In a 5-quart or larger slow cooker, add the semi-cooked pasta, shredded cheeses, whole milk, evaporated milk, cubed butter, diced green chile, and sprinkle in all seasonings.
- Step 3: Place the slow cooker on high setting and cook for 1 hour, stirring the mixture every 30 minutes to ensure even cooking and melting.
- Step 4: Once the cheese and milk are melted and creamy, serve the mac and cheese warm in bowls. Garnish with additional freshly cracked black pepper if desired, and enjoy!
Tips & Variations
- For extra heat, add some chopped jalapeños or a sprinkle of cayenne pepper along with the green chile.
- Using a mix of sharp cheddar and Monterey Jack balances flavor and meltability perfectly.
- If you don’t have green chile, roasted poblano peppers can be a good substitute.
- Stir gently to prevent the pasta from breaking down too much during slow cooking.
Storage
Store leftover mac and cheese in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop, adding a splash of milk to restore creaminess if needed.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of pasta?
Yes, short cut pasta like elbow macaroni, shells, or rotini work well. Just be sure to undercook the pasta slightly before adding it to the slow cooker so it doesn’t become mushy.
What if I don’t have evaporated milk?
You can substitute an equal amount of regular whole milk or heavy cream, though evaporated milk adds a unique richness that helps make the sauce creamy.
PrintSlow Cooker Mac and Cheese with Green Chile Recipe
This Slow Cooker Mac and Cheese with Green Chile is a creamy, comforting twist on classic mac and cheese, featuring tender pasta cooked to perfection in a slow cooker with a blend of sharp cheddar and Monterey Jack cheeses, rich whole and evaporated milk, and a spicy kick from diced New Mexico green chiles. Perfect for a cozy meal, this recipe requires minimal hands-on time and yields a luscious, cheesy dish with a hint of smoky and spicy flavors.
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 25 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Ingredients
Pasta
- 1 lb cavatappi pasta, or elbow/other short cut pasta
Cheeses
- 1 (8 ounce) brick extra sharp cheddar cheese, shredded (yields 2 cups)
- 1 (8 ounce) brick Monterey Jack cheese, shredded (yields 2 cups)
Liquids
- 2 1/2 cups whole milk
- 12 ounce canned evaporated milk
Other Ingredients
- 1/4 cup (4 tablespoons) unsalted butter, cubed
- 2 medium-sized New Mexico Green Chile peppers, finely diced
Seasonings
- 2 teaspoons kosher salt
- freshly cracked black pepper, to taste
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground mustard
Instructions
- Cook Pasta: On the stovetop, bring a large pot of salted water to a boil and cook the pasta according to package directions, but reduce the cooking time by 3 minutes to keep the pasta slightly undercooked, as it will finish cooking in the slow cooker.
- Combine Ingredients: In a 5-quart or larger slow cooker, add the semi-cooked pasta, shredded extra sharp cheddar and Monterey Jack cheeses, whole milk, evaporated milk, cubed unsalted butter, finely diced New Mexico green chile peppers, kosher salt, freshly cracked black pepper, garlic powder, smoked paprika, and ground mustard. Stir to combine all ingredients evenly.
- Slow Cook: Set the slow cooker to the high setting and allow the mixture to cook for 1 hour. To ensure even cooking and prevent sticking, stir the mac and cheese every 30 minutes.
- Finish and Serve: After 1 hour, the cheeses should be fully melted and the mixture creamy and smooth. Taste and adjust seasonings if necessary. Serve the mac and cheese warm in bowls, garnished with additional freshly cracked black pepper if desired. Enjoy your comforting and spicy slow cooker mac and cheese!
Notes
- Using semi-cooked pasta prevents it from becoming mushy during the slow cooking process.
- Stirring periodically is essential to ensure even melting of cheese and to avoid burning on the sides.
- You can adjust the amount of green chile based on your desired spice level.
- For a creamier texture, add a splash more whole milk or evaporated milk as needed while cooking.
- If you prefer a milder version, substitute the New Mexico green chile with mild green bell peppers or omit entirely.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently with a splash of milk to restore creaminess.
Keywords: slow cooker mac and cheese, green chile mac and cheese, cheesy pasta, comfort food, slow cooker recipes
