Creamy slow cooker mac and cheese with cream cheese is a family favorite that is easy to make in the crockpot with elbow macaroni noodles cooked in a cheesy sauce!

A bowl of creamy crockpot mac and cheese.

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Crockpot Mac and Cheese with Cream Cheese

If you’re looking for a recipe 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 version in the crockpot makes a lot, so we always have leftovers for lunch the next day.

I love that this dish is made entirely in the slow cooker, no need to pre-cook the noodles or make a roux. Its richness comes from cream cheese, milk, and cream, creating a velvety texture that’s just as indulgent as Panera mac and cheese. If you love a classic baked macaroni and cheese, you’ll love this crockpot version!

Recipe Ingredients

Just a few ingredients are needed to make the creamiest crockpot mac and cheese.

Uncooked noodles in the crockpot with slices of butter and cream cheese on top.

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 Slow Cooker Mac and Cheese

This dish is SO simple…just throw everything in the crockpot and let it do the work for you!

Grated cheese on cutting board.
  1. 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.
  2. 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.
  3. Melt cheese. Mix in the cheeses and then cover and let melt for another 5 to 10 minutes. Stir and enjoy!
A close up of creamy slow cooker mac and cheese being served with a wooden spoon.

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.
Bowl of crock pot mac and cheese with a fork.

More slow cooker recipes include crockpot creamed corn, crockpot mashed potatoes and crockpot baked beans using canned beans!

More Macaroni and Cheese Recipes

dipping a fork into a bowl of creamy macaroni and cheese

Slow Cooker Mac and Cheese Recipe

4.99 from 58 votes
Recipe by: Jamielyn Nye
Prep Time: 10 minutes
Cook Time: 1 hour 50 minutes
Total Time: 2 hours
Servings: 8
Creamy slow cooker mac and cheese with cream cheese is a family favorite that is easy to make in the crockpot with elbow macaroni noodles cooked in a cheesy sauce!
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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

Noodles: You can use different types of noodles with the recipe, however cook times will vary with different noodles, so be sure to check around an hour and add time accordingly. Add a dash of hot sauce if desired.
This recipe comes from my friend Donna’s cookbook: The Simple Kitchen

Nutrition

Calories: 584kcal, Carbohydrates: 49g, Protein: 22g, Fat: 34g, Saturated Fat: 20g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Trans Fat: 0.2g, Cholesterol: 98mg, Sodium: 692mg, Potassium: 333mg, Fiber: 2g, Sugar: 7g, Vitamin A: 1150IU, Vitamin C: 0.1mg, Calcium: 455mg, Iron: 1mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

Recipe FAQs

Do you have to cook pasta before putting in a crockpot?

No, that’s the best part about this crock pot mac and cheese! The uncooked pasta goes straight into the crock pot and will cook over the course of the 2 hours. It softens up and has the perfect consistency. So so easy and no boiling required!

What other seasoning can I use in this recipe?

You can make this your own by adding garlic powder, paprika, onion powder, or dry mustard.

What is the best way to keep this warm?

If you’re not serving this creamy crockpot mac and cheese immediately, you can turn it to the warm setting once it’s done cooking. The longer that it sits, the cheese sauce will likely thicken up a bit. So give it a big stir and add more milk before serving to thin out the sauce as needed.

How to store slow cooker mac and cheese?

Let any leftovers cool to room temperature, then transfer them to an airtight container. Store in the refrigerator for up to 3–4 days. To reheat, warm gently on the stove or in the microwave with a splash of milk to loosen the sauce and bring back the creamy texture.