Creamy crockpot mac and cheese with cream cheese is made with uncooked noodles, whole milk and heavy cream for an easy no-boil side dish. There’s no evaporated milk or Velveeta needed!
If you love a classic baked macaroni and cheese, you’ll love this slow cooker version that is just as indulgent as my Panera mac and cheese
This post may contain affiliate links. Read disclosure policy.
Key Takeaways: Crockpot Mac and Cheese with Cream Cheese
- Extra creamy: Cream cheese, whole milk and heavy cream create a rich, smooth cheese sauce.
- No boiling required: Add the uncooked noodles right to the crockpot for an easy, hands-off side dish.
- No evaporated milk: This crockpot mac and cheese gets plenty creamy without evaporated milk.
Why I Love this Recipe
If you’re looking for slow cooker mac and cheese without evaporated milk, this is it! My kids LOVE homemade mac and cheese and ask for it all the time. Luckily this crockpot version makes plenty, so we usually have leftovers for lunch the next day.
I love that everything cooks right in the slow cooker, with no need to boil the noodles first or make a roux. Cream cheese, milk and heavy cream give it that rich, velvety texture with very little prep.
Recipe Ingredients
Just a few ingredients are needed to make the creamiest crockpot mac and cheese.
Find the full printable recipe with measurements below.
- Pasta: I love using this cavatappi pasta, but you can opt for elbow macaroni noodles or some other short pasta type works, too.
- Salted butter: I use salted, but you can use unsalted if you prefer. You may just have to add a little extra salt.
- Cream cheese: This helps give the pasta an extra creamy texture.
- Whole milk: You want whole milk for the added creaminess.
- Heavy cream: This just ups the richness, but you can opt to use all whole milk, if you prefer.
- Cheese: I love using a combination of sharp cheddar cheese and pepper jack cheese, but you can use just cheddar if preferred.
How to Make Crockpot Mac and Cheese with Cream Cheese
- Combine. Add the uncooked noodles to the bottom of the crock pot. Put the sliced butter, cream cheese, salt and pepper on top. Then pour in the milk and heavy cream and give the mixture a stir.
- Cook. Place lid on top and cook on low until the pasta is tender, about 1 1/2 to 2 hours. Make sure to stir at the halfway mark.
- Melt cheese. Mix in the cheeses and then cover and let melt for another 5 to 10 minutes. Stir and enjoy!
Quick Tips
- Other types of noodles (like elbow or macaroni) will work too. Cooking time will vary, so keep an eye on the mac n cheese after about an hour.
- I used shredded sharp cheddar and pepper jack cheese, but you can also use Monterey jack or even gouda as well.
- To thin out the sauce, add more milk. To thicken, add more cheese.
- Add a dash of buffalo sauce if you like a little heat.
- To reheat, either place in the microwave or oven until warmed throughout. I like to add a small splash of milk before reheating, to make sure it doesn’t dry out when warming back up. It also loosens the noodles.
Cream Cheese Crockpot Mac and Cheese. FAQs
No. Add the uncooked noodles directly to the slow cooker. They cook right in the milk and cream mixture, which makes this recipe especially easy.
Add the cream cheese at the beginning with the milk, heavy cream and other ingredients so it melts into the sauce as the macaroni cooks.
Cream cheese makes mac and cheese extra creamy and helps give the sauce a smooth, velvety texture. It also adds a slight tang that balances the richness of the cheddar, milk and heavy cream.
Once it’s finished cooking, turn the slow cooker to the warm setting. The cheese sauce will thicken as it sits, so stir in a splash of milk before serving if needed.
Summarize and Save This Recipe Content On:
More slow cooker recipes include crockpot creamed corn, crockpot mashed potatoes and crockpot baked beans using canned beans!
More Macaroni and Cheese Recipes
Crockpot Mac and Cheese with Cream Cheese
Video
Ingredients
- 1 pound uncooked cavatappi pasta
- 4 Tablespoons salted butter , sliced
- 4 ounces cream cheese , cut into cubes
- 1 teaspoon Kosher salt
- ¼ teaspoon cayenne or ground black pepper
- 3 cups whole milk
- ½ cup heavy cream (can also use whole milk)
- 2 cups freshly shredded sharp cheddar cheese
- 1 cup freshly shredded pepper jack cheese (can sub with monterey jack)
Instructions
- In the bottom of a crockpot, place the uncooked pasta. Add butter, cream cheese, salt, and pepper on top. Pour the milk and cream on top and stir to combine. Cover and cook on low for 1 1/2 to 2 hours, or until the pasta is tender. Stir halfway through.
- Once the noodles are ready, add the cheese on top and stir to combine. Cover and let cook an additional 5 to 10 minutes, or until the cheese is melted.
- Stir before serving. Salt and pepper to taste. If not serving immediately, set the crockpot to warm and add more milk to thin out the sauce, as needed.
Last step: Please leave a comment and rating after you make the recipe.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Jennifer
Not too bad, I think I would leave out the heavy cream and maybe mix the whole and skim milk to make it a little lighter. I would also add a sharper flavored cheese, I had sharp cheddar and colby because that is what I had in the house. I used rotini pasta and cheese was in those grooves, yum!
Sarah @IHeartNaptime
Thank you for making the creamy slow cooker mac and cheese!