Crockpot Mac and Cheese with Cream Cheese is the ultimate comfort food made simple. I love how it turns basic pantry staples into a creamy, cheesy dish with barely any effort. Toss everything in the slow cooker, let it work its magic, and by the time I’m ready to eat, I’ve got a rich, gooey mac and cheese that’s perfect for family dinners, potlucks, or lazy weekends.
Why I Love This Recipe
I love this recipe because it delivers amazing flavor and texture with minimal hands-on cooking. The cream cheese adds a velvety richness that takes traditional mac and cheese to a whole new level. Everything cooks in one pot, and I don’t even have to boil the pasta first. It’s warm, cozy, and always a hit with everyone who tries it.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Uncooked elbow macaroni
- Whole milk
- Heavy cream
- Unsalted butter, cubed
- Cream cheese, cubed
- Sharp cheddar cheese, freshly shredded
- Monterey Jack or mozzarella, freshly shredded
- Salt
- Black pepper
- Optional: garlic powder, ground mustard, or cayenne for extra flavor
Directions
- I spray the inside of the crockpot with cooking spray to prevent sticking.
- I add the uncooked macaroni, milk, heavy cream, butter, cream cheese, and seasonings to the crockpot. I give it a good stir.
- I cover and cook on low for 1½ to 2 hours, stirring once or twice during cooking to prevent clumps.
- Once the pasta is nearly tender, I stir in the shredded cheddar and Monterey Jack cheeses. I cover and cook for another 10–15 minutes until the cheese is melted and everything is creamy.
- I give it one last stir before serving. If it’s too thick, I splash in a bit more milk to loosen it up.
Servings and Timing
- Servings: 6–8
- Prep time: 10 minutes
- Cook time: 2 hours
- Total time: About 2 hours 10 minutes
Variations
- I swap the cheese blend for pepper jack or smoked gouda for a deeper flavor.
- For a spicy version, I stir in some hot sauce or red pepper flakes.
- I top it with toasted breadcrumbs or crushed crackers before serving for a little crunch.
Storage/Reheating
- I store leftovers in an airtight container in the fridge for up to 4 days.
- To reheat, I warm it gently on the stove or in the microwave, adding a splash of milk to bring back the creaminess.
- I don’t recommend freezing this dish, as the sauce may separate when thawed.
FAQs
Do I need to cook the pasta before adding it to the crockpot?
No, I add the pasta uncooked. It cooks right in the slow cooker, soaking up all the flavor.
Can I use pre-shredded cheese?
I prefer freshly shredded cheese because it melts better. Pre-shredded cheese often has anti-caking agents that affect the sauce texture.
Can I cook this on high?
Yes, I cook it on high for about 1 to 1½ hours, but I stir more often to prevent sticking.
What kind of pasta works best?
Elbow macaroni is classic, but I’ve also used cavatappi or shells with great results.
How do I keep it from getting too thick?
If the mac and cheese gets too thick, I just stir in more milk or cream until it loosens up.
Conclusion
Crockpot Mac and Cheese with Cream Cheese is creamy, cozy, and incredibly easy to make. It’s one of those recipes I keep on repeat because it always delivers comfort in a bowl. Whether I serve it as a side or a main dish, it’s always a crowd-pleaser with zero stress.
- Prep Time: 10 minutes
- Cook Time: 1–2 hours
- Total Time: Up to 2 hours 10 minutes
- Yield: 6–8 servings
- Category: Main Dish, Side Dish
- Method: Slow Cooker
- Cuisine: American Comfort Food
- Diet: Vegetarian
Description
Crockpot Mac and Cheese with Cream Cheese is a creamy, rich, and easy slow cooker dish perfect for busy weeknights, potlucks, or holiday gatherings. Cream cheese adds a velvety texture and tangy depth to this comforting classic. Keyword: Crockpot Mac and Cheese with Cream Cheese
Ingredients
- 1 pound uncooked elbow macaroni
- 4 tablespoons unsalted butter, cut into pieces
- 4 ounces cream cheese, cubed
- 1 teaspoon kosher salt
- ½ teaspoon cayenne pepper (optional)
- 3 cups whole milk
- ½ cup heavy cream
- 2 cups freshly shredded sharp cheddar cheese
- 1 cup freshly shredded pepper jack cheese (or Monterey Jack for milder flavor)
Instructions
- Prepare the Base: Add uncooked pasta to a 6-quart slow cooker. Top with butter, cream cheese, salt, and cayenne pepper. Pour in milk and heavy cream. Stir to combine.
- Cook: Cover and cook on low for 1–2 hours until pasta is al dente. Stir once halfway through cooking.
- Add Cheese: Stir in shredded cheddar and pepper jack. Cover and cook an additional 10 minutes until cheese is melted and sauce is creamy.
- Serve: Stir well before serving. Add a splash of milk if the sauce is too thick.
Notes
- Cheese Tip: Use freshly shredded cheese for the smoothest melt.
- Pasta Substitutions: Cavatappi, shells, or penne also work well.
- Spice Level: Omit cayenne for a milder version.
- Holding Warm: Keep on “warm” setting if not serving right away; stir occasionally and thin with milk as needed.
