Slow Cooker 4-Ingredient Poor Man's Pea Macaroni Directions:
Lightly coat the slow cooker insert with cooking spray. Add the dry macaroni, then pour in the peas with all their liquid.
Add the milk and stir gently so the macaroni is mostly submerged and the peas are evenly distributed.
Cover and cook on LOW for approximately 1½–2½ hours, checking after 1 hour. Stir gently once or twice, keeping the pasta beneath the liquid without crushing the peas.
Stop cooking when the macaroni is just tender. If the pasta is still firm and the mixture looks dry, stir in a small splash of hot water and continue cooking briefly.
Turn off the slow cooker and stir in the cheddar. Cover for 5–10 minutes, until melted, then stir gently and serve warm.
Practical Woman's Secret
Add the cheddar only after the pasta is tender and the heat is turned off. The residual heat melts the cheese gently while helping keep the sauce smooth.
Serving and Storage
Makes 6 servings. Serve warm in bowls. Refrigerate leftovers in shallow, airtight containers within 2 hours and use within 3 days. Reheat gently with a splash of milk until hot throughout.
Nutrition Information
Calories: ~260
Protein: ~15 g
Carbohydrates: ~39 g
Fat: ~6 g
Fiber: ~7 g
Sugar: ~8 g
Sodium: ~200 mg
I'm waiting for your comments! Enjoy!
