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Slow Cooker Pepper Jack Mac with Green Chiles and Corn

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  • Author: 365 Days of Slow Cooking
  • Prep Time: 10 minutes
  • Cook Time: 1 hour 20 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: Makes 3-4 servings 1x


A creamy, comforting and slightly spicy macaroni and cheese that’s made in the slow cooker. This is a perfect side dish for dinner or an offering at a potluck.


Units Scale
  • 4 oz uncooked whole wheat macaroni noodles (I used Barilla)
  • 1 cup water
  • 1/2 cup half and half
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • 1/4 tsp garlic powder
  • 1 or 2 (4 oz) cans of diced green chiles
  • 4 oz grated pepper jack cheese
  • 1 cup frozen corn
  • Salt and pepper


  1. Place macaroni in the bottom of the slow cooker*. Pour water and half and half on the top. Sprinkle in the salt, pepper, garlic powder and green chiles.
  2. Cover and cook on HIGH for 60-90 minutes (mine took about 80 minutes). Remove the lid and gently stir in the shredded cheese and corn.
  3. Salt and pepper to taste and serve.


*I used my 3 quart casserole crock slow cooker for this recipe.