Crockpot Mac and Cheese with Cream Cheese

Amethyst · November 16, 2025, 6:15pm

Crockpot Mac and Cheese with Cream Cheese

Prep Time; 5 minutes
Cook Time: 2 hours 10 minutes
Total Time: 2 hours 15 minutes
Servings: 8

Ingredients:

1 pound cellentani (corkscrew) pasta, uncooked, or other small pasta shape
4 tablespoons unsalted butter, sliced into tablespoon-sized pieces
4 ounces cream cheese, cut into 1-ounce pieces
1 teaspoon kosher salt
1/2 teaspoon cayenne pepper
3 cups whole milk
1/2 cup heavy cream
2 cups freshly shredded cheddar cheese, I use sharp cheddar
1 cup freshly shredded pepper jack cheese

Directions:

Pour the uncooked pasta onto the bottom of a 6-quart slow cooker. Scatter the butter and cream cheese pieces over the pasta.

Sprinkle the salt and cayenne pepper over the top and pour the milk and cream into the slow cooker.

Stir to combine everything and smooth the pasta into one even layer coated in sauce.

Cover and cook on low for 1 to 2 hours, until the pasta is chewy (not quite crunchy, but very al dente). Your cook time will vary if you use a different pasta or a different-sized crockpot, so start with 1 hour and adjust from there.

Stir once halfway through the cook time, and be sure to smooth the pasta into one layer so it is well coated with the sauce.

Once the pasta is ready, sprinkle on the cheddar and pepper Jack cheeses and stir to combine. Cover and continue cooking for 10 minutes.

The cheeses will melt into the sauce to create the most luxurious creamy cheese sauce. Stir before serving. Enjoy!

Notes:

I love the flavor in this recipe, but when I am preparing it for a crowd, I substitute Colby Jack cheese for the Pepper Jack. It gives it a great flavor, but it isn’t overly spicy for sensitive palates.

The cheese sauce will thicken as it cools. If you plan to hold the mac and cheese in the slow cooker on warm, add extra milk as needed to keep the sauce nice and creamy.

Also, if you are going to refrigerate it to eat later, add enough milk to the pasta to thin out the sauce before refrigerating. That way, when you pull it out, it will scoop easily, and the mac and cheese will warm up perfectly in the microwave or on the stove top. We do this every week and portion it out for easy lunches.

Crock Pot Macaroni and Cheese Recipe Tips & Tricks

Cook to al dente. The initial cooking time will vary based on the type of noodle you use. If possible, start checking the noodles at the 1-hour mark.

When the pasta is no longer crunchy and has a slight bite to it, you’re ready for the next step.

How to keep it creamy:

The three cheese sauce does thicken as it cools, which can sometimes make it a bit dry and difficult to scoop.

If you plan on keeping the crockpot mac n cheese in the slow cooker, use the “warm” setting, and stir in a little extra milk before everyone digs in.

Crock Pot Mac and Cheese with Cream Cheese FAQs

Why didn’t the cream cheese melt completely?

First, be sure that you’ve added all of the ingredients in the correct amounts. The cream cheese will melt as the other liquids heat up.

Also, it helps to stir the ingredients really well when you first add them to the crock pot. If you would like, you can even stir the macaroni and cheese once or twice during the cooking time.

Can I make a slow cooker recipe in the Instant Pot?

It can be tricky to convert crockpot recipes to an electric pressure cooker.

We haven’t tried making this crockpot macaroni and cheese recipe in the IP, but you are more than welcome to experiment.

If you do, please let us know how it turns out!

What’s the best cheese for this crockpot mac and cheese recipe?

A lot depends on your flavor preference, but it helps to use cheeses that melt well.

Cheddar, pepper jack, and cream cheese are perfect in a creamy mac and cheese recipe, and the combination tastes scrumptious.

If you want a different flavor altogether, try cheeses like Gruyere, smoked Gouda, or Fontina! All of them melt really well and add a more sophisticated flavor.

What seasonings can be added to the macaroni noodles and cheese?

The recipe card below proves that this dish can be flexible. It’s not called the ultimate comfort food for nothing!

You can add garlic powder, black powder, mustard powder, dijon mustard, hot sauce, onion powder, or even chili powder for the best results.

This is one of my favorite dishes to make because of all the different cheeses and tender elbow pasta. It’s one of the first things that I make when I’m craving creamy pastas!

How do I thin out the texture of the creamy cheese sauce?
Adding a little bit of sour cream, whole milk, or melted butter can help thin out the sauce. You don’t need much – just a splash of milk or a tiny amount of the others is what you need. Start by adding a small amount and see what you think. You can always add more as needed to thin out the cheesy sauce.

What toppings can I add?

This makes the best macaroni recipe without the need for toppings – but if you want to add some, go for it. You could try Parmesan cheese, other types of grated cheese, or even a mix of cheeses right on top.

The best part of this recipe is that you have wiggle room to play with the outcome!

Storing and Reheating Cream Cheese Mac and Cheese:

Once cool, you can refrigerate the leftovers for 3 to 5 days in an airtight container. (You can also cover it with plastic wrap until the next time you eat it)

Use the same trick of adding extra milk as noted above, or simply add the liquid before reheating.

Or, for individual portions, reheat in the microwave or on the stove top until creamy and warmed through.

Nutritional Facts:

All nutritional information is based on third-party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.

Recipe courtesy of The Slow Roasted Italian.com