Macaroni and Cheese with Ham and Peas
Serves 4
Cooking Time 2 to 3 hours on High
Slow Cooker Size 5½ to 7 Quarts
WHY THIS RECIPE WORKS: Slow-cooker macaroni and cheese is notoriously finicky—the pasta is usually overcooked
and flabby, and the cream-based sauce breaks and curdles during the long cooking time,
resulting in a grainy, separated sauce. Fortunately, we had already established a
method for turning out nicely done pasta in the slow cooker. After toasting our macaroni
with a bit of oil, we combined it with boiling water to jump-start its cooking. As
for the sauce, we found that the duo of evaporated milk and condensed cheddar cheese
soup, because of their stabilizers, created a creamy base that didn’t break. Shredded
cheddar ramped up the flavor, but it brought back some of the graininess. Adding Monterey
Jack, which has a creamier texture when melted, produced a rich-tasting sauce with
a smooth consistency; a bit of dry mustard boosted the cheesy flavor. For more substance
and color, we stirred in small pieces of ham and frozen peas at the end of cooking;
they needed just a few minutes to warm through. Be sure to use mild cheddar here;
sharp cheddar will become grainy during cooking. Either elbow macaroni or small shells
can be used here; note that the cooking time will be the same. Click here for more information on cooking pasta in the slow cooker and making a foil collar.
For a crisp, buttery topping, sprinkle individual servings with our Toasted Bread-Crumb
Topping. See the sidebar that follows the recipe.
|
8 |
ounces (2 cups) elbow macaroni or small shells |
|
2 |
teaspoons olive oil |
|
1½ |
cups boiling water |
|
1 |
(12-ounce) can evaporated milk |
|
1 |
(11-ounce) can condensed cheddar cheese soup |
|
1 |
cup shredded mild cheddar cheese |
|
1 |
cup shredded Monterey Jack cheese |
|
½ |
teaspoon dry mustard |
|
|
Salt and pepper |
|
8 |
ounces ham steak, chopped |
|
½ |
cup frozen peas |
1. Line slow cooker with aluminum foil collar and spray with vegetable oil spray. Microwave macaroni and oil in bowl at 50 percent power, stirring occasionally, until some pieces look toasted and blistered, 3 to 5 minutes. Transfer hot pasta to prepared slow cooker and immediately stir in boiling water (pasta will sizzle). Stir in evaporated milk, condensed soup, cheddar, Monterey Jack, mustard, ½ teaspoon salt, and ½ teaspoon pepper. Cover and cook until pasta is tender, 2 to 3 hours on high.
2. Remove foil collar. Gently stir pasta to recombine, adjusting sauce consistency with extra hot water as needed. Stir in ham and peas and let sit until heated through, about 5 minutes. Season with salt and pepper to taste. Serve.