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!
Whether it’s the holidays or family dinner, crockpot creamed corn, crockpot mashed potatoes and slow cooker carrots are a few side dish recipes that are always a hit!
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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 makes a lot, so we always have leftovers for lunch the next day.
I love that this dish is made all in the slow cooker. No pre-cooking noodles or making a roux, it’s richness comes from cream cheese, milk and cream. It is the perfect side dish alongside a roasted turkey for Thanksgiving or a great crockpot dinner recipe!
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.
- Would you rather have it baked? Try my baked macaroni and cheese or make Panera mac and cheese for an easy stovetop version.
- 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 that are pure comfort include this crockpot chili recipe, slow cooker ribs and crockpot baked beans!
More Macaroni and Cheese Recipes
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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.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
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!
I have never tried it myself, but I have heard that you can replace heavy cream with evaporated milk to get the creaminess without the fat.
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.
Categorized as: American, Christmas, Crockpot, Crockpot, Kid-Friendly, Side Dishes, Thanksgiving
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
