Slow Cooker 5-Ingredient Poor Man’s Pea Macaroni

This slow cooker poor man’s pea macaroni is the savior meal of the night when your grocery budget is limited and you’ve got nothing left in the tank. All you do is throw five ingredients into your slow cooker, set it on low, and let it do the rest. The result is a deliciously cheesy pasta dish made from dry macaroni and frozen peas that tastes like you spent hours in the kitchen.

I love this recipe because it only requires cheap pantry ingredients. There’s no running to the grocery store because you forgot to add macaroni to your list. The macaroni soaks up the liquid from the milk and added broth, making a creamy sauce without having to make a roux or stand over the stove to stir it.

Why You Will Love This Recipe

You’re going to love how creamy this pasta dish is. The noodles and peas are swimming in the creamy cheese sauce. It’s an easy meal for busy weeknights when you’re dealing with after-school activities and homework and you don’t want to spend hours in the kitchen.

The macaroni soaks up all of the flavor without getting too mushy. And the best part is that there’s virtually no cleanup afterward. The pasta is cooked all in one pot, so you won’t have a bunch of pots of water and sauces to wash afterwards.

What You Need

All you need for this recipe is dry elbow macaroni, frozen peas, milk, shredded cheddar cheese, and a splash of water or broth.

Dry Elbow Macaroni

This is a classic pasta choice for mac and cheese recipes. Its curved shape holds on to the cheese sauce well and looks nice mixed in with the round peas. Use regular wheat macaroni in this recipe instead of gluten-free pasta, as it can become very mushy if you use a gluten-free pasta. You could also substitute small shell or mini penne pasta in this recipe if that’s what you have in your pantry. Just be sure to check on it regularly while it’s cooking.

Frozen Sweet Peas

Frozen sweet peas are a great choice for this recipe because they hold their shape and bright green color beautifully in the slow cooker. Since we aren’t using canned peas and their starchy liquid, make sure to add an additional ½ to 1 cup of water or vegetable broth to the slow cooker to ensure there is enough liquid to fully cook the macaroni.

Shredded Cheddar Cheese

Grated cheddar cheese will melt beautifully into the warm milk and starchy pasta water, resulting in a super creamy sauce that clings to every noodle. I’d encourage you to take a couple of minutes to shred a wedge of cheese by hand because bagged shredded cheeses have additives to keep them from clumping and they can leave your sauce slightly gritty. For a more mild version, Monterey Jack or Colby jack would also work great.

Whole Milk

The addition of whole milk adds enough liquid to fully cook the uncooked pasta, and it forms the base for a creamy sauce. The milk heats through without curdling and gives this recipe a comforting, classic feel. I’ve used 2% milk successfully, but I wouldn’t recommend using non-fat milk, as the finished sauce can become a little too runny.

How to Make It

This recipe couldn’t be any easier to make, simply follow these instructions to have a delicious, slow cooker dinner ready in no time.

Combine the Base

Spray your slow cooker with nonstick cooking spray to keep the noodles from sticking to the sides. Place the macaroni into the bottom of the cooker, followed by the frozen peas and your ½ to 1 cup of water or broth.

Add the Milk

Pour the milk on top of the macaroni and peas. Using a wooden spoon, stir the ingredients together, mixing the pasta and peas around, being careful not to break the macaroni.

Slow Cook to Perfection

Cover the slow cooker and turn on to low for 1 ½ to 2 ½ hours, depending on your slow cooker’s cooking temperature and how chewy you like your macaroni. It should be done when the noodles are cooked and most of the liquid has been absorbed.

Melt the Cheese

Turn off the slow cooker and remove the lid. Sprinkle the grated cheese on top of the macaroni, then stir it in until it’s incorporated and melts. Leave the lid on and let the macaroni sit for about 5 minutes. Serve immediately.

My Best Tips

Do NOT use the high setting for this recipe! Every slow cooker is different, so it’s important to check the macaroni at the 1 ½ hour mark to ensure you achieve the perfect texture and avoid mushy noodles.

If you think the sauce is a little too thick once you’ve stirred in the cheese, don’t worry about it at all. Just add a few tablespoons of warm milk and stir well until the sauce gets nice and creamy.

For a really delicious upgrade to this budget-friendly meal, try adding 1 cup of chopped, leftover baked ham to the mixture at the start. This adds a great smoky flavor that takes this basic vegetarian meal to the next level and makes it a really hearty main dish.

Storage and Reheating

• To Store: Allow the macaroni to cool completely, then place in an airtight container and refrigerate for up to 4 days.
• To Freeze: I don’t recommend freezing this dish. The cooked macaroni and sauce will be very grainy and mushy when reheated.
• To Reheat: Heat individual portions on low power in the microwave or in a saucepan on the stove. Add a little milk to bring the creamy sauce back.

Serving Suggestions

• A garden salad with a tangy vinaigrette dressing.
• Dinner rolls to soak up the cheesy sauce.
• Slices of fresh garden tomatoes seasoned with a sprinkle of sea salt and freshly ground pepper.
• Cinnamon applesauce as a classic side.

Frequently Asked Questions

Can I use water instead of milk?

You can use water or broth to cook the noodles but the dish won’t be nearly as creamy or flavorful as it would be with milk. You really need the milk for the sauce.

Why is my pasta still hard?

If your noodles are still crunchy after 2 hours your slow cooker may be a bit cool or you may not have had enough liquid to fully submerge the pasta. Stir in 1/4 cup of hot milk or water and continue cooking until tender.

Can I use canned peas?

If you prefer to use canned sweet peas instead of frozen, you can easily swap them in! Just use two 14.5-ounce cans of sweet peas, undrained, and omit the 1 cup of water or chicken broth from the recipe. The starchy liquid from the cans will provide the extra moisture needed to perfectly cook the macaroni.