Description
This Crockpot Mac and Cheese with Cream Cheese recipe offers a creamy, comforting twist on classic macaroni and cheese. Featuring a blend of sharp cheddar and pepper jack cheeses combined with cream cheese, butter, and a touch of cayenne for subtle heat, this slow cooker dish is perfect for a hands-off, creamy, and cheesy meal that’s evenly cooked to al dente perfection.
Ingredients
Macaroni and 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)
- 1 teaspoon kosher salt
- 1/2 teaspoon cayenne pepper
- 3 cups whole milk
- 1/2 cup heavy cream
Cheeses
- 2 cups freshly shredded cheddar cheese (sharp cheddar recommended)
- 1 cup freshly shredded pepper jack cheese
Instructions
- Prepare the base: Pour the uncooked pasta onto the bottom of a 6-quart slow cooker. Scatter the butter and cream cheese pieces evenly over the pasta.
- Add seasonings and liquids: Sprinkle the kosher salt and cayenne pepper over the top. Pour the whole milk and heavy cream into the slow cooker. Stir gently to combine all ingredients and smooth the pasta into one even layer, ensuring it’s coated with the milk and cream mixture.
- Cook the pasta: Cover the slow cooker and cook on low heat for 1 to 2 hours. The ideal texture is chewy and very al dente — not crunchy, but firm. Since cook times can vary based on pasta shape and slow cooker size, begin checking at around 1 hour.
- Stir halfway through: Approximately halfway through the cooking time, remove the lid and stir the pasta gently. This helps to distribute heat evenly and ensures all pasta is well coated with the creamy sauce. Smooth the pasta back into a single layer before covering again.
- Add shredded cheeses: When the pasta reaches the desired al dente texture, sprinkle the shredded cheddar and pepper jack cheeses on top. Stir well to combine the cheeses into the creamy sauce. Cover again and cook for an additional 10 minutes to fully melt the cheeses.
- Final stir and serve: After the cheese has melted, give the mac and cheese a final stir to create a luscious, creamy consistency. Serve hot and enjoy the rich, cheesy comfort food!
Notes
- Use a 6-quart slow cooker for best results to ensure even cooking and enough space for stirring.
- The cooking time may vary depending on your slow cooker and pasta type, so start checking the pasta’s texture after 1 hour to avoid overcooking.
- You can substitute cellentani pasta with other short pasta shapes like elbow macaroni, rotini, or shells.
- Adjust cayenne pepper to taste for a milder or spicier heat level.
- For a richer flavor, use sharp cheddar cheese as recommended, but feel free to experiment with other cheeses.
