Name: Crockpot Mac and Cheese with Cream Cheese
Prep time: 5 min
Cook time: PT-487579H43M32S
Total time: PT-487579H43M32S
Cuisine: American
Ingredients: 1 lb uncooked cellentani (or another small pasta shape); 1/2 cup unsalted butter, sliced into tablespoon-sized pieces; 8 oz cream cheese, cut into 1-ounce pieces; 1 tsp kosher salt; 1/4 tsp cayenne pepper; 2 cups whole milk; 1 cup heavy cream; 2 cups freshly shredded sharp cheddar cheese; 2 cups freshly shredded pepper jack cheese

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I make the creamiest, most comforting mac and cheese in the slow cooker, combining three different cheeses into a rich, saucy marvel that’s both easy and indulgent.

Why I’ll Love This Recipe

I love how effortlessly it comes together — just toss everything into the crockpot, flip it on, and in about 2 hours I’m greeted by gooey, cheesy goodness. The trio of cream cheese, sharp cheddar, and pepper jack gives it layers of flavor, with just a hint of cayenne to wake up the taste buds. It’s perfect as a cozy main or a hearty side dish.

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

uncooked cellentani (corkscrew pasta) or another small pasta shape
unsalted butter, sliced into tablespoon-sized pieces
cream cheese, cut into 1‑ounce pieces
kosher salt
cayenne pepper
whole milk
heavy cream
freshly shredded cheddar cheese (I use sharp cheddar)
freshly shredded pepper jack cheese

directions

I pour the uncooked pasta into a 6‑quart slow cooker, scatter the butter and cream cheese on top, then sprinkle in the salt and cayenne, and pour in the milk and cream. I stir everything together, smooth the pasta into a single layer, and cover. I cook on low for 1 to 2 hours, checking around the 1‑hour mark to see if the pasta is al dente. Midway, I stir and smooth again. Once the pasta is ready, I add the cheddar and pepper jack, stir, cover, and cook another 10 minutes until melty and lush. Then I stir before serving.

Servings and timing

Servings: 8
Prep time: 5 minutes
Cook time: 2 hours on low (plus about 10 minutes after adding the last cheeses)
Total time: Approximately 2 hours 15 minutes

Variations

I sometimes swap out pepper jack for Colby Jack to tone down the heat — especially when serving kids. Other melty cheeses like Monterey Jack, mature cheddar, Gruyère, smoked Gouda, or Fontina also work beautifully if I want to experiment with flavor.

storage/reheating

Once cooled, I store leftovers in an airtight container in the refrigerator for 3 to 5 days. Before refrigerating, I stir in a little extra milk to loosen the sauce — it makes scooping and reheating so much easier. When ready to enjoy again, I reheat on the stovetop or microwave, adding more milk if needed to restore creaminess.

FAQs

1. Why didn’t the cream cheese melt completely?

I make sure I’ve added all ingredients correctly and stir well when adding everything. Occasionally, I’ll stir once or twice during cooking to help it melt fully.

2. Can I make this in an Instant Pot instead?

I haven’t tried converting this to an electric pressure cooker — it can be tricky. But there are Instant Pot mac and cheese recipes that turn out rich and creamy in under 15 minutes if I’m interested.

3. What’s the best cheese combination for this recipe?

Cheddar, pepper jack, and cream cheese are my favorites — they melt beautifully and create a scrumptious sauce. If I want something more refined, I sometimes use Gruyère, smoked Gouda, or Fontina.

4. How can I thin out the sauce if it’s too thick?

I just add a splash of milk, sour cream, or melted butter little by little until I get the consistency I like.

5. Any topping suggestions?

I usually skip toppings, but when I want a little extra, I’ll sprinkle on grated Parmesan or more shredded cheese — it’s flexible and always delicious.

Conclusion

I find this crockpot mac and cheese to be one of my favorite comfort dishes. It’s effortless to throw together, delivers maximum cheesy flavor, and adapts well to leftovers or personal tweaks. Whether it’s dinner for the family or part of a potluck spread, this creamy, cheesy masterpiece always earns rave reviews. I can’t wait to hear how you make it your own.

Crockpot Mac and Cheese with Cream Cheese

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Author: Sue
Prep Time: 5 minutes
Cook Time: 2 hours on low (plus 10 minutes after adding the cheeses)
Total Time: Approximately 2 hours 15 minutes
Yield: 8 servings
Category: Main Course, Side Dish
Method: Slow Cooker
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

I make the creamiest, most comforting mac and cheese in the slow cooker, combining three different cheeses into a rich, saucy marvel that’s both easy and indulgent.

Instructions

Pour the uncooked pasta into a 6-quart slow cooker.
Scatter butter and cream cheese on top, then sprinkle with salt and cayenne pepper.
Pour in the milk and heavy cream, then stir everything together.
Spread the pasta into a single layer and cover the slow cooker. Cook on low for 1 to 2 hours, checking at the 1-hour mark to ensure the pasta is al dente.
Stir midway and smooth the pasta layer again.
Once the pasta is ready, add the cheddar and pepper jack cheese, stir, cover, and cook for another 10 minutes until the cheese melts and the sauce is creamy.
Stir before serving.

Notes

For a milder version, swap pepper jack cheese for Colby Jack.
Feel free to experiment with other cheeses like Monterey Jack, Gruyère, or smoked Gouda for different flavors.
If the sauce thickens too much, stir in extra milk to loosen it up.
This dish is perfect for making ahead and reheating, just add a little extra milk to keep it creamy.