Who doesn’t love macaroni and cheese? In this recipe we’re going to mix a comfort food favorite with some garden fresh sugar snap peas! It’s the perfect combo of creamy and crunchy!
Lately I’ve been wearing 2 winter coats at the same time, it’s that cold. Last night I was standing in the shower and was unsure if I was still freezing or the water was so hot it was burning me. It’s that cold. When I get home from work I grab all the cats at once, hold them against me and don’t’ release them until I am warm. Ok, it doesn’t matter if I’m cold, I always do that.
The storm last week in NYC wasn’t as bad as expected but we are expecting a little more snow today. 4 inches or 10 inches? Who knows. What I know is that all I want is warm food all the time during the Winter. It’s soup for lunch. It’s a warmed up brownie for a late afternoon snack. It’s tea nonstop. And it’s this Slow Cooker Macaroni and Cheese With Sugar Snap Peas for dinner.
The garden right now is dreary with greenhouses that have seen better days, fabric that’s been ripped off of plants and containers that are wrapped with tarps. When I think of the garden I like to imagine green lush plants, baskets of tomatoes and tomatillos, radishes bursting through the soil and tall sugar snap pea plants like we grew last year.
We’re in the process of preparing for the upcoming Spring season with hours of debate of what are we going to grow this year. The conversation always gets heated when pumpkins and corn are brought up, but it’s always smooth when we talk about sugar snap peas. We both agree – grow more sugar snap peas! During the Summer we love having them in fresh pasta dishes and bringing them to the studio for a snack. I love the versatility of how they can transition from a healthy harvest meal to something more comforting like this macaroni and cheese.
Because sugar snap peas are a garden favorite I wanted to incorporate them into one of my favorite dishes, macaroni and cheese. When I make mac and cheese, it’s goal is to be one thing. Ok 2 things. Cheesy. And delicious. When I’m craving a cheesy dish, I’m not really thinking about my figure or how to keep it healthy. Actually I think the words “healthy” and “macaroni and cheese” together should be a warning sign to stay away. I want it cheesy. Real cheesy. I want it overflowing with cheese. Make it rain cheese!
And this dish totally delivers on the cheesy side. Most people don’t turn to their slow cooker when it comes to mac and cheese, but I’m here to tell you it can make one heck of a creamy comfort food. By slow cooking it the noodles are going to soak up all that cheesy goodness, and the cheese on top is going to get a little crisp. Don’t you love the crisp pieces? Me too. I will fight for them! Also in the Winter we all need to use our slow cooker more. It’s a great way to make dinner easy by saving us time standing in the kitchen. All you have to do is throw everything in, set the timer and then you’re basically done. More time for watching The Good Wife (currently obsessed).
So go ahead and try this Slow Cooker Macaroni and Cheese With Sugar Snap Peas recipe. I’ll see you on the cheesy side!
- 1 egg
- 3 cups whole milk
- 16oz box of medium shells (uncooked)
- 4 cups shredded cheddar cheese
- 1 teaspoon salt
- 1/2 teaspoon ground white pepper
- 1/2 teaspoon dry mustard
- 2 cups sugar snap peas - cut into thirds
- Spray the inside of your slow cooker with nonstick spray.
- In a bowl mix eggs and milk. Pour this mixture into your slow cooker.
- Add uncooked shells, 3 cups cheddar cheese, salt, pepper and dry mustard.
- Mix everything so combined.
- Sprinkle remaining 1 cup of cheese on top.
- Cook on low for 3 hours.
- With 30 minutes remaining stir in sugar snap peas. Continue to cook.
- Serve and enjoy.
