Slow Cooker Beer Cheese Sausage Pasta
This Slow Cooker Beer Cheese Sausage Pasta is a rich and creamy slow cooker pasta recipe made with smoked sausage, tender campanelle pasta, sharp cheddar cheese, cream cheese, and beer. It’s a hands-off dinner recipe perfect for busy weeknights.
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It is a wonderful choice for chilly fall evenings, game day parties, family dinners, or whenever you’re craving classic comfort food. It’s also a great recipe to make for potlucks since it stays warm in the slow cooker and feeds a crowd with ease.
If you like sausage, try this Creamy Cajun Sausage Bowtie Pasta and Italian Sausage Tortellini Casserole
How to Make Slow Cooker Beer Cheese Sausage Pasta
Ingredients you’ll need for this recipe
Step-by-Step Guide
1. Add the sliced smoked sausage to the bottom of a 6-quart slow cooker.
2. Sprinkle the diced onion and minced garlic over the sausage. • Pour in the beer and chicken broth.
3. Add the Worcestershire sauce, Dijon mustard, and black pepper.
4. Scatter the cubed cream cheese over the top.
5. Cover and cook on LOW for 3–4 hours or HIGH for 2 hours.
6. Stir the mixture well until the cream cheese has melted into the sauce.
7. Stir in the shredded sharp cheddar and white cheddar until melted and smooth.
8. Meanwhile, cook the campanelle pasta according to package directions until al dente.
9. Drain the pasta well and add it to the slow cooker.
10. Gently stir until the pasta is coated in the beer cheese sauce.
11. Cover and cook for another 10–15 minutes until everything is hot and combined.
12. Sprinkle with chopped parsley before serving.
Serve & Enjoy!
Important Recipe Notes
- Use freshly shredded cheese for the smoothest, creamiest sauce. Pre-shredded cheese contains anti-caking agents that can make the sauce grainy.
- Choose a mild lager or light beer for the best flavor. It adds richness without making the sauce taste overly bitter.
- Cook the pasta separately and stir it in at the end. This keeps the pasta perfectly tender and prevents it from becoming mushy in the slow cooker.
- Don’t overcook the cheese. Add the shredded cheese after the cream cheese has melted, then stir just until smooth for the best texture.
- Slice the sausage into even pieces so it heats evenly and every bite has plenty of smoky flavor.
- If the sauce thickens too much, stir in a splash of chicken broth or milk before serving until it reaches your desired consistency.
- Taste before serving and adjust with a little extra black pepper or Worcestershire sauce if you’d like a bolder flavor.
- Garnish with fresh parsley or extra shredded cheddar just before serving for added color and a fresh finish.
Slow Cooker Beer Cheese Sausage Pasta
Ingredients
- 2 14 ounce packages smoked sausage, sliced into rounds
- 1 teaspoon onion powder
- 1 tablespoon minced garlic
- 1 cup beer
- 1 cup chicken broth
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- ½ teaspoon black pepper
- 8 ounces cream cheese cubed
- 2 cups freshly shredded sharp cheddar cheese
- 1 cup freshly shredded white cheddar cheese
- 16 ounces campanelle pasta
- 2 tablespoons chopped parsley
Instructions
- Add the sliced smoked sausage to the bottom of a 6-quart slow cooker.
- Sprinkle the diced onion and minced garlic over the sausage.
- Pour in the beer and chicken broth.
- Add the Worcestershire sauce, Dijon mustard, and black pepper.
- Scatter the cubed cream cheese over the top.
- Cover and cook on LOW for 3–4 hours or HIGH for 2 hours.
- Stir the mixture well until the cream cheese has melted into the sauce.
- Stir in the shredded sharp cheddar and white cheddar until melted and smooth.
- Meanwhile, cook the campanelle pasta according to package directions until al dente.
- Drain the pasta well and add it to the slow cooker.
- Gently stir until the pasta is coated in the beer cheese sauce.
- Cover and cook for another 10–15 minutes until everything is hot and combined.
- Sprinkle with chopped parsley before serving.
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