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Slow Cooker Pea Mac and Cheese is a delicious, rich dish that only has four simple ingredients to prepare. Green peas add pretty color to this mac and cheese. The cheddar gives it a rich, cheesy taste that makes every bite yummy. This affordable dish will be appreciated by the whole family.
Servings: 4
Ingredients
- 2 cups dry elbow macaroni
- 2 cans sweet peas (15 ounces each), do not drain
- 2 cups milk
- 1 cup shredded cheddar cheese
Slow Cooker Pea Mac and Cheese: Directions
- Prepare the slow cooker. Grease the inner surface of the slow cooker using butter, oil, or cooking spray. This way, the food will not stick. Place dry elbow macaroni in the slow cooker, followed by the contents of the two cans of peas (without draining).
- Add the milk. Pour the milk over the mixture. Stir everything using a large spoon and make sure that the majority of the macaroni is covered with milk and the peas are evenly distributed.
- Cook. Close the lid and cook on the LOW setting for 1 1/2 to 2 1/2 hours. Give the mixture a quick stir once or twice during cooking time if you are close by. The pasta must remain loose while being cooked, which is why stirring prevents it from forming a clump. The dish is ready when the macaroni is tender and most of the liquid is absorbed. You should check its readiness after 1 1/2 hours to avoid the macaroni becoming mushy.
- Add cheese. Mix the shredded cheddar in. Put the lid back on and let the mixture sit for 5 to 10 minutes. During this time, the cheese melts and gives a creamy texture to the dish. Serve hot in bowls.
