Name: Slow Cooker Mac and Cheese with Cream Cheese
Prep time: 10 min
Cook time: 110 min
Total time: 120 min
Ingredients: 1 pound uncooked cavatappi pasta; 4 tbsp salted butter, sliced; 4 ounces cream cheese, cut into cubes; 1 tsp Kosher salt; 1/4 tsp cayenne or ground black pepper; 3 cups whole milk; 1/2 cup heavy cream (can also use whole milk); 2 cups freshly shredded sharp cheddar cheese; 1 cup freshly shredded pepper jack cheese (can sub with monterey jack)

Slow Cooker Mac and Cheese with Cream Cheese

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Skip the pot of boiling water and the stovetop cheese sauce.
This crockpot mac and cheese starts with uncooked pasta right in the slow cooker and turns it into tender noodles coated in a thick, creamy cheese sauce.

Cream cheese, whole milk, heavy cream, sharp cheddar, and pepper jack make every bite rich and cheesy, while the slow cooker handles most of the work.

Why You’ll Love This Recipe

No need to boil the pasta. The dry cavatappi goes straight into the crockpot, eliminating a separate cooking step and an extra pot to wash.

Extra creamy texture. Cream cheese, whole milk, and heavy cream form the rich base, while two freshly shredded cheeses melt into the pasta at the end.

Only 10 minutes of prep. Once everything is in the slow cooker, there’s very little hands-on work beyond stirring halfway through and adding the cheese.

No roux required. There’s no flour-and-butter sauce to prepare on the stove. The pasta cooks directly in the creamy liquid.

Great for feeding a group. With 8 servings, it works especially well as a family side dish, potluck recipe, or addition to a holiday spread.

Ingredients You’ll Need

Here’s what each ingredient brings to this creamy crockpot mac and cheese:

Cavatappi Pasta – The twisted shape gives the creamy cheese sauce plenty of places to cling. The pasta goes into the crockpot uncooked, so there’s no need to boil it first.
Salted Butter – Adds richness to the pasta as it cooks and helps create that comforting, buttery flavor.
Cream Cheese – One of the keys to the extra-creamy texture. It melts into the milk and cream as the pasta cooks, giving the sauce a rich, smooth consistency.
Kosher Salt – Seasons the pasta and creamy sauce while everything cooks together.
Cayenne or Ground Black Pepper – Adds a little warmth and balances the richness. Use cayenne for a subtle kick or black pepper for a milder option.
Whole Milk – Provides the liquid the pasta needs to cook while forming the base of the creamy sauce.
Heavy Cream – Makes the sauce even richer and creamier. You can also use whole milk in its place, as noted in the recipe.
Sharp Cheddar Cheese – Gives the mac and cheese its bold, classic cheesy flavor. Freshly shredded cheddar also melts smoothly into the finished sauce.
Pepper Jack Cheese – Adds another layer of creamy, slightly zesty cheese flavor. Monterey Jack can be substituted if you prefer something milder.

Step-by-Step Instructions

1. Add everything except the shredded cheese

In the bottom of a crockpot, place the uncooked pasta. Add butter, cream cheese, salt, and pepper on top. Pour the milk and cream on top and stir to combine. Cover and cook on low for 1 1/2 to 2 hours, or until the pasta is tender. Stir halfway through.

2. Add the cheese

Once the noodles are ready, add the cheese on top and stir to combine. Cover and let cook an additional 5 to 10 minutes, or until the cheese is melted.

3. Stir and serve

Stir before serving. Salt and pepper to taste. If not serving immediately, set the crockpot to warm and add more milk to thin out the sauce, as needed.

Expert Tips

Keep an eye on the pasta. Slow cookers don’t all heat at exactly the same rate. Check the noodles as they approach the end of the cooking window so they remain tender rather than becoming overly soft.

Don’t forget the halfway stir. This helps redistribute the pasta and creamy liquid as everything cooks.

Shred the cheese yourself. Freshly shredded cheese generally melts more smoothly than packaged shredded cheese, which commonly contains anti-caking ingredients.

Add the shredded cheese at the end as directed. Cheese can separate when exposed to heat for too long, so following the recipe’s timing helps produce a smoother sauce.

Adjust the consistency before serving. Mac and cheese naturally thickens as it sits. If yours becomes thicker than you’d like while being held on warm, stir in additional milk as directed in the recipe.

Recipe Variations

You can customize the flavor while keeping the basic cooking method the same.

Different pasta: Elbow macaroni or another short pasta can replace cavatappi. Because pasta shapes cook differently, begin checking for doneness around the one-hour mark and adjust the cooking time accordingly.

Monterey Jack: The recipe already allows Monterey Jack to replace the pepper jack. This is a good option when you want a milder cheese flavor.

All whole milk: The ½ cup heavy cream can be replaced with whole milk, as noted in the original ingredient list.

A little more heat: Choose cayenne instead of black pepper, or add a dash of hot sauce.

Different cheese flavors: Gouda can bring a deeper, slightly different cheese flavor. When experimenting with cheese, choose varieties that melt well.

Storage & Reheating

Allow leftover mac and cheese to cool before transferring it to an airtight container. Store it in the refrigerator for 3 to 4 days.

For reheating, warm individual portions gently in the microwave or reheat a larger amount on the stovetop. Add a splash of milk while reheating to loosen the sauce and help return some of its original creamy consistency.

Serving Suggestions

This creamy mac and cheese is substantial enough for a casual meal, but it also works particularly well as a side dish. Pair it with roasted or grilled chicken, meatloaf, pulled pork, barbecue, or ham.

For a holiday meal, serve it alongside turkey or other traditional Thanksgiving or Christmas dishes. Because the mac and cheese is prepared in the slow cooker, it also leaves valuable oven and stovetop space available for the rest of the meal—a practical advantage of slow-cooker mac and cheese for larger gatherings.

For a lighter contrast to the rich cheese sauce, pair it with roasted vegetables, steamed broccoli, green beans, or a crisp green salad.

Recipe FAQs

1. Do I need to cook the pasta before putting it in the crockpot?

No, you do not need to cook the pasta first. Add the cavatappi to the crockpot uncooked with the milk, heavy cream, butter and cream cheese. It will cook right in the creamy mixture, which makes this recipe super easy and saves an extra pot.

2. Why do I need to stir the pasta halfway through?

Stirring halfway through helps keep the noodles from sticking together and makes sure they cook evenly. Just give everything a good stir, put the lid back on and continue cooking until the pasta is tender.

3. How do I keep crockpot mac and cheese from getting mushy?

Make sure you don’t overcook the noodles. Start checking the pasta around 1 1/2 hours since every slow cooker cooks a little differently. Once the noodles are tender, add the shredded cheese and cook just another 5 to 10 minutes until melted.

4. Can I use pre-shredded cheese?

Yes you can, but I recommend freshly shredding the cheese if possible. It melts better and will give you a smoother and creamier sauce. Sharp cheddar and pepper jack are delicious together, or you can substitute Monterey Jack for the pepper jack.

5. What do I do if my mac and cheese is too thick?

Simply add a little more milk and stir until it reaches the consistency you like. This is especially helpful if you’re not serving it right away. Keep the crockpot on warm and add more milk as needed to keep the mac and cheese creamy.

Slow Cooker Mac and Cheese with Cream Cheese

Rich, cheesy, and exceptionally creamy, this slow cooker mac and cheese is an easy way to prepare a comforting side dish without boiling the pasta separately. The uncooked noodles cook directly in a mixture of whole milk, heavy cream, butter, and cream cheese before freshly shredded cheese is stirred in at the end.

Print Pin

Course: Side Dish

Cuisine: American

Keyword: Crockpot Mac and Cheese with Cream Cheese, Crockpot Mac and Cheese with Cream Cheese recipe

Prep Time: 10

Cook Time: 1 50

Total Time: 2

Servings:

Ingredients

1 pound uncooked cavatappi pasta
4 tbsp salted butter, sliced
4 ounces cream cheese, cut into cubes
1 tsp Kosher salt
1/4 tsp cayenne or ground black pepper
3 cups whole milk
1/2 cup heavy cream (can also use whole milk)
2 cups freshly shredded sharp cheddar cheese
1 cup freshly shredded pepper jack cheese (can sub with monterey jack)

Instructions

Place the uncooked pasta in the bottom of the crockpot. Arrange the butter, cream cheese, salt, and pepper over the pasta. Pour in the milk and heavy cream, then stir everything together. Cover and cook on low for 1 1/2 to 2 hours, or until the pasta is tender, stirring once halfway through the cooking time.
When the noodles are tender, add the cheese and stir until combined. Replace the lid and continue cooking for another 5 to 10 minutes, or until the cheese has completely melted.
Give the mac and cheese a final stir before serving. Season with additional salt and pepper to taste. If you aren't serving it right away, switch the crockpot to warm and stir in additional milk as needed to loosen the sauce.