Slow Cooker Creamy Pea Macaroni

Grandma’s Creamy Slow Cooker Pea Macaroni: This creamy, budget-friendly pea macaroni was one of my grandma’s go-to meals from back when money was tight and the cupboard didn’t have much in it. She lived out in the countryside of the Midwest, and she always had three simple things on hand: a box of small pasta shells, a can of peas, and a little butter. With just those, she could make something warm, cozy, and easy on your tummy.

If you want a bigger meal, serve it next to some leftover roast chicken, meatloaf, or ham. A piece of soft white bread or a warm dinner roll on the side is perfect for soaking up that buttery sauce — just like an old-time Midwest dinner table.

This cozy slow cooker pea macaroni turns just three simple pantry items into a creamy, comforting meal the whole family will love. Soft pasta, sweet peas, and melted butter blend together into a warm, gentle dish that’s easy on your wallet and your stomach — a true taste of old-fashioned Midwest home cooking.

Servings: 4

Ingredients

• 2 cups small elbow-shaped dry pasta
• 2 cups plain water
• 2 cans (15 ounces each) peas, keep the liquid inside — do not drain
• 1/2 cup (1 stick) unsalted butter, sliced into small chunks
• 1 teaspoon salt (add more later if you like)
• 1/2 teaspoon black pepper (optional, only if you want a little kick)

Slow Cooker Creamy Pea Macaroni: Directions

1. Get the slow cooker ready. Rub a thin coat of butter around the inside of a 3- to 4-quart slow cooker. Cover the bottom and sides well. This keeps the pasta from sticking as it cooks.
2. Add the pasta. Pour the dry pasta into the slow cooker. Spread it out into a flat, even layer across the bottom so every piece gets an equal chance to cook.
3. Pour in the peas and water. Open both cans of peas and pour them in along with all the liquid inside — don’t pour it out. Add the 2 cups of water on top. Stir gently so the pasta is mostly covered by the liquid.
4. Add butter and seasoning. Scatter the small butter pieces evenly across the top of the pasta and peas. Sprinkle the salt over everything, and add the black pepper too if you’re using it.
5. Cook on low. Cover the slow cooker with its lid and set it to LOW heat. Cook for 1 1/2 to 2 hours. Around the halfway point, lift the lid and stir once or twice so nothing sticks to the bottom. It’s done once the pasta has turned really tender and the peas have broken down into a soft, creamy texture.
6. Stir it all together. Once the cook time is done, take off the lid and give everything a good stir. The peas will break apart and blend with the melted butter and starchy water, forming a smooth, pale green sauce that coats the pasta.
7. Taste and serve. Have a small taste and adjust with a touch more salt or pepper if it suits you. Serve it warm right from the slow cooker. If you’re not serving it all at once, switch the slow cooker to the WARM setting to keep it hot for later.