...
Go Back
–+ servings

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 minutes
Cook Time: 1 hour 50 minutes
Total Time: 2 hours
Servings: 8

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.

Notes

Recipe Notes

  • Pasta: Cavatappi works especially well because the creamy cheese sauce gets into all the twists and curves. You can use another short pasta, but cooking times may vary. Start checking the noodles around the 1-hour mark.
  • Cheese: Freshly shredded cheese will give you the smoothest, creamiest sauce. Sharp cheddar adds plenty of flavor, while pepper jack gives it a little extra kick. Monterey Jack can be used instead for a milder flavor.
  • Heavy cream: You can replace the ½ cup heavy cream with whole milk if preferred. The sauce may be slightly less rich but will still be creamy.
  • Cooking time: Every slow cooker heats a little differently, so keep an eye on the pasta toward the end. Once the noodles are tender, add the shredded cheese and cook for just 5 to 10 minutes longer.
  • Keeping warm: If you're not serving the mac and cheese immediately, switch the crockpot to warm. Stir in a splash of milk as needed to keep the sauce loose and creamy.
  • Storage: Let leftovers cool and store them in an airtight container in the refrigerator for 3 to 4 days. Reheat gently in the microwave or on the stovetop with a splash of milk to loosen the sauce.

Nutrition

Calories: 584kcal | Carbohydrates: 49g | Protein: 22g | Fat: 34g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 98mg | Sodium: 692mg | Potassium: 333mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1150IU | Vitamin C: 0.1mg | Calcium: 455mg | Iron: 1mg
Nutrition information is estimated per serving. Recipe makes 8 servings.
Save
Seraphinite AcceleratorOptimized by Seraphinite Accelerator
Turns on site high speed to be attractive for people and search engines.