Slow Cooker Creamy Macaroni and Peas

This Slow Cooker Creamy Macaroni and Peas is an easy, cozy side dish made with tender elbow macaroni, sweet green peas, and a rich, creamy cheese sauce. Everything comes together in the crockpot for a simple family-friendly dish that works well with chicken, pork chops, meatloaf, pot roast, or barbecue.

The peas add a little sweetness and color, while the creamy sauce coats every piece of pasta. It is especially useful when you want a warm side dish that can stay in the slow cooker while the rest of dinner comes together.

Why You Will Love This Recipe

This recipe uses simple ingredients, requires very little hands-on time, and is easy to customize. You can make it extra cheesy, add bacon, stir in cooked chicken, or keep it simple as a creamy pasta side.

The biggest trick is adding the pasta at the right time so it becomes tender without getting too soft.

Ingredients

12 ounces elbow macaroni, uncooked
2 cups frozen green peas
2 cups low-sodium chicken broth
1 cup whole milk
1 cup heavy cream
2 cups shredded sharp cheddar cheese
4 ounces cream cheese, softened
3 tablespoons butter
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt, plus more to taste
1/2 teaspoon freshly cracked black pepper
1/4 teaspoon paprika, optional

Ingredient Notes

Macaroni: Standard elbow macaroni works best. Because pasta cooks quickly, do not leave it in the slow cooker for several hours.

Peas: Frozen peas are ideal because they hold their color and only need a short time to heat through.

Cheddar: Freshly shredded cheddar melts more smoothly than many pre-shredded cheeses.

Cream cheese: This helps make the sauce thick, creamy, and smooth without needing a separate roux.

How to Make Slow Cooker Creamy Macaroni and Peas

Lightly grease the inside of a 5- to 6-quart slow cooker.
Add the chicken broth, milk, heavy cream, butter, cream cheese, garlic powder, onion powder, salt, black pepper, and optional paprika.
Cover and cook on low for about 45 minutes to 1 hour, until the butter and cream cheese are softened.
Stir well until the mixture is mostly smooth.
Turn the slow cooker to high.
Add the uncooked elbow macaroni.
Stir so the pasta is well coated and mostly submerged in the liquid.
Cover and cook for about 25 to 40 minutes.
Stir every 10 to 15 minutes so the pasta cooks evenly and does not stick.
Begin checking early, since slow cookers vary.
When the macaroni is just tender, stir in the frozen peas.
Add the shredded cheddar cheese gradually.
Stir until the cheese is melted and the sauce is creamy.
Cover and cook for another 5 to 10 minutes, just until the peas are hot.
Taste and adjust the salt and pepper.
Serve immediately for the creamiest texture.

How to Keep the Pasta from Getting Mushy

Macaroni should be added near the end of the recipe rather than cooked in the crockpot all day.

Start checking the pasta after about 25 minutes. As soon as it becomes tender, reduce the slow cooker to warm or turn it off.

The macaroni will continue absorbing sauce as it sits, so slightly undercooking it is better than letting it become too soft.

How to Make the Sauce Extra Creamy

For the smoothest sauce, let the cream cheese soften completely before stirring in the pasta.

Add the cheddar only after the macaroni is tender and keep the heat gentle. High heat can sometimes make cheese sauces grainy.

If the mixture becomes too thick, stir in warm milk or chicken broth a few tablespoons at a time.

How to Fix Thin Sauce

If the sauce seems thin immediately after the cheese is added, let the dish sit uncovered for about five minutes.

The pasta will continue absorbing some of the liquid, and the cheese sauce will naturally thicken as it cools slightly.

A little extra shredded cheddar can also help thicken the sauce.

Easy Variations

For bacon macaroni and peas, stir in six slices of cooked, crumbled bacon just before serving.

For ham and peas, add one to two cups of diced cooked ham with the frozen peas.

For a complete chicken dinner, add two cups of diced or shredded cooked chicken near the end.

For extra cheese, use a blend of cheddar, Monterey Jack, and Parmesan.

For a little heat, add cayenne pepper, crushed red pepper flakes, or diced jalapeños.

Garlic Parmesan Version

Replace one cup of the cheddar with freshly grated Parmesan and add an extra clove or two of minced garlic.

Finish with chopped parsley for a creamy garlic-Parmesan pasta that pairs especially well with roasted or grilled chicken.

What to Serve with Creamy Macaroni and Peas

This side dish pairs beautifully with baked chicken, slow cooker pot roast, pork chops, meatloaf, ham, grilled sausage, or barbecue ribs.

It can also become a simple main dish when served with cooked chicken, ham, or bacon stirred directly into the pasta.

Make-Ahead Tips

This dish is best when freshly cooked because pasta continues to absorb liquid as it sits.

You can measure the seasonings, shred the cheese, and portion the dairy ingredients ahead of time to make preparation faster.

If serving for a gathering, switch the slow cooker to warm once the pasta is tender and stir occasionally.

Storage and Reheating

Store cooled leftovers in an airtight container in the refrigerator for up to three to four days.

The pasta will thicken considerably after chilling.

When reheating, stir in a splash of milk or chicken broth and warm gently until steaming hot.

Freezing is not ideal because creamy pasta sauces and cooked macaroni can change texture after thawing.

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