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.
Ingredients
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, to taste
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground mustard
Instructions
- 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.
- 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.
- 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.
- 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
