Slow Cooker Ham and Pea Mac and Cheese | CookOS

Ham and Pea Mac and Cheese

Name: Slow Cooker Ham and Pea Mac and Cheese
Prep time: 10 min
Cook time: 1 h 35 min
Total time: 1 h 45 min
Yield: 6 servings
Cuisine: American
Ingredients: 8 oz elbow macaroni; 1 (12 oz) can evaporated milk; ¼ tsp garlic powder; ¼ tsp onion powder; 2 tbsp unsalted butter, cubed; 2 oz cream cheese, cubed; 8 oz shredded monterey jack or colby jack cheese; 1 cup frozen peas, defrosted; 8 oz ham steak, cubed; 1 ¼ cup water; ½ cup panko bread crumbs; 2 tsp olive oil; ½ tsp kosher salt; ¼ tsp ground black pepper; 1 pinch kosher salt (for breadcrumbs)

This slow cooker ham and pea mac and cheese requires no draining or simmering—just combine ingredients and let the crockpot do the work. A single stir at the end produces creamy, fully cooked pasta every time.

🌍American 🏷️Slow cook 🏷️Mac and cheese 🏷️Ham 🏷️Peas 🏷️Pasta Comfort food

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Total

1h 45m

Servings

Difficulty

Medium

Est. Cost

$28–$46

Recipe Source

View original recipe

From Recette Magazine

Ingredients

8 oz elbow macaroni
1 (12 oz) can evaporated milk
¼ tsp garlic powder
¼ tsp onion powder
2 tbsp unsalted butter, cubed
2 oz cream cheese, cubed
8 oz shredded monterey jack or colby jack cheese
1 cup frozen peas, defrosted
8 oz ham steak, cubed
1 ¼ cup water
½ cup panko bread crumbs
2 tsp olive oil
½ tsp kosher salt
¼ tsp ground black pepper
1 pinch kosher salt (for breadcrumbs)

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Instructions

1
In a Suvie pan, stir together 8 oz macaroni, 12 oz evaporated milk, ¼ tsp garlic powder, ¼ tsp onion powder, 2 tbsp butter, 2 oz cream cheese, 8 oz shredded cheese, 1 ¼ cup water, ½ tsp kosher salt, and ¼ tsp ground black pepper, ensuring pasta is submerged. Insert into the bottom zone of Suvie. Input settings, and cook now or schedule.
2
Cook on Bottom Zone: Slow Cook Low for 1 hour, 30 minutes
3
After the cook, remove pan from Suvie and stir to incorporate (pasta may be a bit sticky, but will eventually break up). If needed, add up to ¼ cup hot water, 1 tbsp at a time, to achieve desired consistency. Stir in peas and ham. Season to taste with salt and pepper.
4
Mix together panko breadcrumbs, 1 pinch kosher salt, and 2 tsp olive oil in a small bowl and sprinkle over mac and cheese. Return to Suvie and broil 5-8 minutes, or until golden brown, watch closely to avoid burning. Remove from Suvie, divide between plates, and serve.

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Tips & Notes

Pro tips

Use the exact water-to-pasta ratio (1¼ cup water to 8 oz pasta); too much liquid results in a soupy dish, too little leaves pasta undercooked.
Cube the cream cheese and butter before adding so they incorporate smoothly into the warm pasta without clumping.
Defrost the peas before adding to ensure even cooking and prevent lowering the overall temperature of the dish.
Stir gently and briefly at the end of cooking to avoid breaking the pasta and to evenly distribute the cheese and ham.

Substitutions

Monterey Jack or Colby Jack → sharp cheddar or Gruyère (yields a tangier flavor)
Ham steak → smoked bacon, diced (cook separately until crisp), or diced smoked turkey (milder alternative)
Frozen peas → frozen corn or diced roasted red peppers (maintains vegetable element and texture)

Storage & make-ahead

Refrigerate leftovers in an airtight container for up to 3 days. Reheat in the microwave (add 1–2 tbsp water per serving) or in a skillet over medium-low heat, stirring gently until warmed through.

Equipment

slow cooker (4–5 quart minimum)

Common Questions

Can I make this on the stovetop instead?

This recipe is designed for slow cooking. On the stovetop, combine pasta, water, and seasonings in a pot, bring to a boil, then reduce heat and simmer covered for 10–12 minutes until pasta is tender, stirring occasionally. Add evaporated milk, cream cheese, and jack cheese at the end off heat and stir until creamy.

What type of cheese works best?

Monterey Jack and Colby Jack are recommended for their mild flavor and smooth melting. Mild cheddar or a blend of cheddar and jack also work well.

Can I prepare this ahead of time?

Assemble all ingredients in the slow cooker insert the night before, refrigerate, and cook on low the next day—add 30–60 minutes to cooking time if starting from cold.

How do I prevent the pasta from getting mushy?

Use the exact water ratio given (1¼ cup) and do not exceed the recommended cooking time. Stir gently only at the end rather than throughout cooking.

Can I double this recipe?

Yes. Double all ingredients and use a 6-quart slow cooker. Cooking time may increase by 30 minutes; check that pasta is tender and sauce is creamy before serving.