Slow 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
Scale
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
