Slow Cooker Mac and Cheese with Green Chile Recipe

Introduction

This Slow Cooker Mac and Cheese with Green Chile offers a creamy, cheesy comfort meal with a delightful kick of mild heat. It’s an easy, hands-off recipe perfect for busy days or cozy gatherings.

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. Step 1: On the stovetop, cook the pasta according to package directions, but reduce the cooking time by 3 minutes so it’s slightly underdone. This allows the pasta to finish cooking in the slow cooker without becoming mushy.
2. Step 2: In a 5-quart or larger slow cooker, combine the semi-cooked pasta, shredded cheddar and Monterey Jack cheeses, whole milk, evaporated milk, cubed butter, diced green chile, kosher salt, garlic powder, smoked paprika, ground mustard, and a few grinds of black pepper.
3. Step 3: Set the slow cooker to the high setting and cook the mixture for 1 hour. Stir every 30 minutes to ensure even cooking and prevent sticking.
4. Step 4: Once all the cheese is melted and the sauce is creamy and combined, serve the mac and cheese warm. Garnish with extra freshly cracked black pepper if desired, and enjoy!

Tips & Variations

• For a spicier dish, add more diced green chiles or a pinch of cayenne pepper.
• Using a mix of cheeses adds depth — try adding a bit of smoked gouda for a smoky twist.
• Stirring regularly is key to prevent the cheese from sticking or burning.
• You can swap whole milk for 2% if you prefer a lighter version, though it may be less creamy.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave, adding a splash of milk to restore creaminess if the sauce thickens.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen green chiles instead of fresh?

Yes, frozen green chiles can be used. Just make sure to thaw and drain them well before adding to avoid extra moisture in the dish.

What if I don’t have a slow cooker?

You can prepare this on the stovetop over low heat, stirring frequently until the cheese melts and pasta is cooked through, but the slow cooker helps develop creaminess with minimal effort.

Slow Cooker Mac and Cheese with Green Chile Recipe

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★★★★★

4.9 from 585 reviews

• Author: Isabella
• Total Time: 1 hour 15 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian

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Description

This Slow Cooker Mac and Cheese with Green Chile is a creamy, comforting twist on a classic dish, combining tender pasta with sharp cheddar and Monterey Jack cheeses, enhanced by the spicy kick of diced New Mexico green chiles. The slow cooker makes preparation easy and delivers perfectly melted, rich, and cheesy goodness with minimal effort.

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Ingredients

Scale 1x2x3x

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, to taste
• 1 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon ground mustard

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Instructions

1. Cook the pasta: On the stovetop, cook the pasta according to package directions, but reduce the cooking time by 3 minutes so the pasta is slightly undercooked, as it will finish cooking in the slow cooker.
2. Combine ingredients in slow cooker: In a 5-quart or larger slow cooker, add the semi-cooked pasta, shredded sharp cheddar and Monterey Jack cheeses, whole milk, evaporated milk, cubed butter, finely diced green chiles, kosher salt, freshly cracked black pepper, garlic powder, smoked paprika, and ground mustard.
3. Cook in slow cooker: Set the slow cooker on the high setting and cook the mixture for 1 hour. Stir the mixture every 30 minutes to ensure even cooking and prevent sticking.
4. Finish and serve: Once the cheese and milk are melted and the sauce is creamy and well combined, serve the mac and cheese warm in bowls. Optionally garnish with extra fresh black pepper before serving.

Notes

• Cooking pasta slightly under al dente ensures it doesn’t become mushy after slow cooking.
• You can adjust the amount of green chile according to your preferred spice level.
• For a richer texture, use full-fat milk and evaporated milk as stated.
• Stirring occasionally during slow cooking prevents cheese from sticking to the sides.
• Use a 5-quart slow cooker or larger for best results to allow ample room for stirring.
• To make it vegetarian, ensure the cheese and butter used are free from animal rennet and animal-derived ingredients.

• Prep Time: 15 minutes
• Cook Time: 1 hour
• Category: Main Course
• Method: Slow Cooking
• Cuisine: American

Keywords: slow cooker mac and cheese, green chile mac and cheese, crock pot recipes, cheesy pasta, easy dinner, comfort food, New Mexico green chile, slow cooker dinner