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.
