Crockpot Mac and Cheese with Cream Cheese Recipe

Introduction

This Crockpot Mac and Cheese with Cream Cheese is the ultimate comfort food made easy. With a rich and creamy sauce that melts perfectly around corkscrew pasta, it’s a hands-off recipe that delivers big flavor. Ideal for busy days when you want a satisfying meal without the fuss.

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 salt and cayenne pepper on top, then pour in the whole milk and heavy cream.
3. Step 3: Stir gently to combine all ingredients, smoothing the pasta into one even layer coated with the sauce.
4. Step 4: Cover and cook on low for 1 to 2 hours, until the pasta is chewy and very al dente. Cooking times may vary by slow cooker and pasta type, so check at 1 hour and adjust as needed.
5. Step 5: Stir the mixture once halfway through cooking, smoothing the pasta again to ensure even coating.
6. Step 6: When pasta is ready, sprinkle the shredded cheddar and pepper jack cheeses on top, then stir to combine.
7. Step 7: Cover and cook for an additional 10 minutes to melt the cheeses into a luscious, creamy sauce.
8. Step 8: Stir well before serving and enjoy your creamy, slow-cooked mac and cheese.

Tips & Variations

• Use freshly shredded cheese for the best melting texture and flavor, avoiding pre-shredded varieties that contain anti-caking agents.
• Try swapping cayenne pepper for smoked paprika for a different smoky heat.
• If you prefer extra cheesy mac and cheese, add an additional cup of cheddar or mix in some mozzarella for stretchiness.
• For a gluten-free option, substitute the pasta with a gluten-free variety that holds up well in slow cooking.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in the microwave or on the stovetop with a splash of milk to restore creaminess. Avoid overheating to keep the sauce smooth.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, small pasta shapes like elbow macaroni, shells, or rotini work well. Cooking times may vary slightly, so check for tenderness earlier if using a different shape.

Do I need to stir the mac and cheese during cooking?

Yes, stirring once halfway through helps ensure even cooking and prevents the pasta from sticking or drying out on the edges.

Crockpot Mac and Cheese with Cream Cheese Recipe

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★★★★★

4.9 from 61 reviews

• Author: Hugo
• Total Time: 1 hour 30 minutes
• Yield: 6 to 8 servings 1x
• Diet: Vegetarian

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Description

This Crockpot Mac and Cheese with Cream Cheese recipe is a creamy, cheesy comfort food classic made easy in a slow cooker. Featuring a blend of sharp cheddar, pepper jack, and cream cheese for extra richness, it offers a deliciously indulgent twist on traditional mac and cheese. The slow cooker method ensures the pasta cooks evenly while soaking up a velvety cheese sauce, making it perfect for effortless weeknight dinners or cozy gatherings.

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Ingredients

Scale 1x2x3x

Mac and Cheese 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 sharp cheddar cheese
• 1 cup freshly shredded pepper jack cheese

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Instructions

1. Prepare the pasta base: Pour the uncooked cellentani pasta into the bottom of a 6-quart slow cooker. Scatter the unsalted butter and cream cheese pieces evenly over the pasta to create a rich base for the sauce.
2. Season and add liquids: Sprinkle kosher salt and cayenne pepper over the top for flavor. Pour in the whole milk and heavy cream, ensuring the pasta is well covered by the liquid. Stir gently to combine everything and smooth the pasta into one even layer coated in sauce.
3. Cook the pasta: Cover the slow cooker and cook on low for 1 to 2 hours. Stir once halfway through the cooking time, smoothing the pasta again to ensure it’s evenly coated with sauce. The pasta should be chewy and al dente, not crunchy when done. Adjust timing as needed depending on your slow cooker and pasta type.
4. Add the cheeses: Once the pasta is cooked to al dente perfection, sprinkle the shredded sharp cheddar and pepper jack cheeses on top. Stir thoroughly to combine the cheeses into the sauce, then cover and continue cooking on low for an additional 10 minutes.
5. Finish and serve: After the cheese has melted into a smooth, luxurious sauce, give the mac and cheese a final stir. Serve warm and enjoy this creamy, flavorful comfort meal.

Notes

• Start checking the pasta after 1 hour to avoid overcooking since slow cooker sizes and pasta shapes can affect cooking time.
• Use freshly shredded cheeses instead of pre-shredded for better melting and creaminess.
• Adjust cayenne pepper quantity to suit your preferred spice level.
• For a thicker sauce, you can add a bit more cream cheese or reduce the milk slightly.
• Leftovers can be stored in the refrigerator and reheated gently with a splash of milk to maintain creaminess.

• Prep Time: 10 minutes
• Cook Time: 1 hour 20 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 mac and cheese recipe