Crockpot Mac and Cheese with Cream Cheese Recipe

Introduction

This Crockpot Mac and Cheese with Cream Cheese is the ultimate comfort food made easy. Creamy, cheesy, and perfectly cooked pasta come together in a slow cooker for a hands-off dinner that everyone will love.

Ingredients

• 1 pound cellentani (corkscrew) pasta (uncooked, or other small pasta shape)
• 4 tablespoons unsalted butter (sliced into tablespoon-sized pieces)
• 4 ounces cream cheese (cut into 1 ounce pieces)
• 1 teaspoon kosher salt
• 1/2 teaspoon cayenne pepper
• 3 cups whole milk
• 1/2 cup heavy cream
• 2 cups freshly shredded cheddar cheese (sharp cheddar recommended)
• 1 cup freshly shredded pepper jack cheese

Instructions

1. Step 1: Pour the uncooked pasta into the bottom of a 6-quart slow cooker. Scatter the butter and cream cheese pieces evenly over the pasta.
2. Step 2: Sprinkle the kosher salt and cayenne pepper on top, then pour in the whole milk and heavy cream. Stir gently to combine everything and smooth the pasta into one even layer coated in sauce.
3. Step 3: Cover and cook on low for 1 to 2 hours, until the pasta is chewy but not crunchy—aim for very al dente. Cook time may vary based on pasta type and crockpot size, so start checking at 1 hour.
4. Step 4: Stir the pasta once halfway through cooking, smoothing it into an even layer again to ensure it stays coated in sauce.
5. Step 5: When pasta reaches the desired texture, sprinkle the shredded cheddar and pepper jack cheeses over the top. Stir to combine, cover, and cook for an additional 10 minutes until the cheeses melt into a creamy sauce.
6. Step 6: Stir before serving and enjoy this rich, creamy mac and cheese straight from the crockpot.

Tips & Variations

• Use sharp cheddar for a tangier flavor or swap pepper jack for mozzarella for a milder taste.
• Try adding cooked bacon or sautéed onions for extra flavor.
• If you prefer spicier mac and cheese, increase the cayenne pepper slightly or add a pinch of smoked paprika.
• Stir gently to avoid breaking up the pasta while cooking in the slow cooker.

Storage

Store leftover mac and cheese in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop with a splash of milk to restore creaminess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different pasta shapes?

Yes, small pasta shapes like elbow macaroni, shells, or rotini work well in this recipe. Adjust cooking time as needed to ensure pasta is al dente.

Do I need to pre-cook the pasta?

No, this recipe is designed for uncooked pasta to cook slowly in the crockpot, absorbing all the creamy cheese flavors.

Crockpot Mac and Cheese with Cream Cheese Recipe

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★★★★★

4.5 from 114 reviews

• Author: Rafael
• Total Time: 1 hour 20 minutes
• Yield: 6 to 8 servings 1x

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Description

This Crockpot Mac and Cheese with Cream Cheese is a rich and creamy comfort food favorite made effortlessly in a slow cooker. Featuring a blend of sharp cheddar and pepper jack cheeses with a touch of cayenne for added warmth, this recipe delivers perfectly chewy, al dente pasta bathed in a luscious, velvety cheese sauce. Ideal for busy days or casual gatherings, it’s a hands-off recipe that yields indulgent results.

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Ingredients

Scale 1x2x3x

Pasta and Cheese Base

• 1 pound cellentani (corkscrew) pasta (uncooked, or other small pasta shape)
• 4 tablespoons unsalted butter (sliced into tablespoon-sized pieces)
• 4 ounces cream cheese (cut into 1 ounce pieces)
• 2 cups freshly shredded cheddar cheese (sharp cheddar preferred)
• 1 cup freshly shredded pepper jack cheese

Seasoning and Liquids

• 1 teaspoon kosher salt
• 1/2 teaspoon cayenne pepper
• 3 cups whole milk
• 1/2 cup heavy cream

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Instructions

1. Layer Ingredients in Slow Cooker: Pour the uncooked pasta into the bottom of a 6-quart slow cooker. Evenly scatter the sliced butter and cream cheese pieces over the pasta to start building the creamy base.
2. Add Seasonings and Liquids: Sprinkle kosher salt and cayenne pepper over the ingredients in the slow cooker. Pour in the whole milk and heavy cream. Stir everything gently to combine and smooth the pasta into one even layer coated in the milky sauce.
3. Cook on Low: Cover the slow cooker and cook on low heat for 1 to 2 hours. Check after 1 hour to test pasta texture—it should be chewy and al dente, not crunchy. Adjust cook time as needed depending on your slow cooker and pasta type.
4. Midway Stirring: About halfway through cooking, open the lid and stir gently to ensure even cooking and coating. Smooth the pasta back into an even layer after stirring.
5. Add Shredded Cheeses: Once the pasta is cooked to your liking, sprinkle the shredded cheddar and pepper jack cheeses on top. Stir them into the hot pasta and sauce, then cover and cook for an additional 10 minutes to allow the cheeses to melt and blend into a creamy sauce.
6. Final Stir and Serve: Give the mac and cheese a final stir to ensure the sauce is smooth and creamy. Serve immediately and enjoy the rich, comforting flavors.

Notes

• Use cellentani or other small shaped pasta for best sauce coating.
• Adjust cayenne pepper to your spice preference or omit for a milder dish.
• Start checking pasta doneness after 1 hour to avoid overcooking.
• This recipe yields about 6 to 8 servings, perfect for families or small gatherings.
• Freshly shredded cheese melts better than pre-shredded varieties due to less anti-caking agents.
• Stirring midway helps prevent pasta sticking and promotes even cooking.

• Prep Time: 10 minutes
• Cook Time: 1 hour 10 minutes
• Category: Main Dish
• Method: Slow Cooking
• Cuisine: American

Keywords: Crockpot mac and cheese, slow cooker mac and cheese, creamy mac and cheese, comfort food, easy cheesy pasta