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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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.
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!
- 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.
More slow cooker recipes include slow cooker sweet potato casserole, crockpot creamed corn, crockpot mashed potatoes and crockpot baked beans using canned beans!
More Macaroni and Cheese Recipes
Slow Cooker Mac and Cheese Recipe
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.
Recipe FAQs
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!
You can make this your own by adding garlic powder, paprika, onion powder, or dry mustard.
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.
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.
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!