Creamy slow cooker mac and cheese

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Creamy slow cooker mac and cheese -only takes 10 minutes to prep and made with only a few simple ingredients! Pure comfort in a bowl.

If you’re looking for a recipe for slow cooker mac and cheese without evaporated milk, this is it! My two year old LOVES this crock pot macaroni and cheese recipe and asks for it pretty much every day. Luckily it makes a lot, so we always have leftovers for lunch the next day. It warms up great!

Creamy slow cooker mac and cheese

MY OTHER RECIPES

This recipe comes from my friend Donna’s new cookbook: The Simple Kitchen. In this family cookbook, you’re provided with more than 80 delicious recipes that come together in no time and that the whole family will love.I cannot wait to try more recipes from the book, because this creamy slow cooker mac and cheese was delicious!

To start making this easy macaroni and cheese recipe you’ll need noodles, cream cheese, butter, milk and seasonings. You’ll allow that to cook in the slow cooker for about 2 hours and then mix in the cheeses. SO simple and so delicious.

Usually I use a sharp cheddar and monterrey jack cheese combo, but the pepper jack cheese tasted amazing. It has a tiny little kick, but not enough for my kids to notice the difference. It really just adds an awesome flavor and makes the cheese sauce extra thick and creamy.
Cheese for creamy slow cooker mac and cheese

I love that this macaroni is made all in the slow cooker. No precooking the noodles or making a roux. Seriously so easy! It would make the perfect side dish for Thanksgiving! Also, makes a great dinner when you don’t have a lot of time to prep.

Creamy slow cooker mac and cheese -only takes 10 minutes to prep and made with only a few simple ingredients! Pure comfort in a bowl.

Creamy slow cooker mac and cheese recipe

Creamy slow cooker mac and cheese

Course: Main Course
Prep Time: 10 minutes
Cook Time: 1 hour 50 minutes
Total Time: 2 hours
Servings: 8
Calories: 582 kcal
Author: Jamielyn

Creamy slow cooker mac and cheese -only takes 10 minutes to prep and made with only a few simple ingredients! Pure comfort in a bowl.

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Ingredients

  • 1 lb cavatappi uncooked
  • 4 Tablespoons salted butter sliced
  • 4 ounces cream cheese cut into cubes
  • teaspoon kosher salt
  • 1/4 teaspoon cayenne or black pepper
  • 3 cups whole milk
  • 1/2 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 monterrey jack

Instructions

  1. Place the uncooked pasta into the bottom of the slow cooker. Place the 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 – 2 hours, or until the pasta is tender. Stir half way through.
  2. Once the noodles are ready, add the cheese on top and stir to combine. Cover and let cook an additional 5-10 minutes, or until the cheese is melted. Stir before serving. Salt and pepper to taste. If you’re turning to the warm setting and not serving immediately, add more milk to thin out the sauce as needed.

Recipe Notes

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.

Nutrition Facts
Creamy slow cooker mac and cheese
Amount Per Serving
Calories 582 Calories from Fat 297
% Daily Value*
Total Fat 33g 51%
Saturated Fat 20g 100%
Cholesterol 102mg 34%
Sodium 685mg 29%
Potassium 317mg 9%
Total Carbohydrates 48g 16%
Dietary Fiber 1g 4%
Sugars 6g
Protein 21g 42%
Vitamin A 22.5%
Calcium 45%
Iron 6.2%
* Percent Daily Values are based on a 2000 calorie diet.

Creamy slow cooker mac and cheese -only takes 10 minutes to prep and made with only a few simple ingredients! Pure comfort in a bowl.

ENJOY!

Looking for more mac & cheese recipes?  You’ll love these too:

Creamy slow cooker mac and cheese -only takes 10 minutes to prep and made with only a few simple ingredients! Pure comfort in a bowl.

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more by Jamielyn »

Jamielyn Nye

of I Heart Naptime

Creative director and founder of I Heart Naptime. Jamielyn aspires to reach women, get their creative juices flowing, and to genuinely inspire. When she’s not creating, Jamielyn loves to chase her three little monkeys and snuggle up on the couch with her man.

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18 comments on “Creamy slow cooker mac and cheese”

  1. I’m a sucker for Mac and Cheese. This look absolutely amazing. I might have to try this out sometime this week to decide if I want to add it to my Christmas list. Of course, I might have to try this a few times till then just to make sure.

  2. Thank you so much Jamie! It looks amazing. I am so happy you loved it as much as we do.

  3. Keeper for sure it is ! Thank you !

  4. This is so easy and quick to get together in the slow cooker. However, I am hesitating about adding another 3 cups of cheese? Right now the taste is amazing without any additional cheese. I also added another cup of milk half way through as mine was getting very thick. Will certainly try this again and again and again. So good.(without additional cheese)

  5. Has anyone tried this with elbow noodles? If so, how long on low do you cook it for with uncooked elbow noodles?

  6. I am making this with GF noodles! I made it last week and it took a little longer to cook (which is fine) my question is, should the liquid cover the noodles or are there supposed to be some noodles left kind of dry?

  7. What do you think of Gouda cheese in this?  Does it go?  I have some on hand and can’t decide!

  8. I made this tonight for our Boy Scout Troop pot luck dinner, doubled the recipe, it was delicious and so easy to prepare! I was skeptical about not cooking the pasta before hand and boy was I wrong ! It vanished ! great recipie, nest time I will add a bit of dry mustard for a little kick !

  9. Do you think this would double easily? I’m having a pretty big party, and would like to double it. What modifications do you think should be made? Cooking time? Thanks for any suggestions!! 

    • Hi Alyson! I’m not sure if doubling the recipe will fit in the slow cooker. I would probably recommend separating the second batch into another crock pot if possible.

  10. I followed the recipe and have an inedible lump.  Don’t know what I did wrong, but it is  more like a thick sauce than macaroni and cheese.    The noodles just disintegrated into pure starch.  I added a bit more milk after the first hour, but it was too late.  Should have stopped then, but still had hope.  

    • I’m sorry you didn’t have success with this recipe Dorothy! This recipe has always turned out great for me. I typically stir it twice during the cooking time.

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