Here’s your Ultimate Crock Pot Mac & Cheese with cream cheese – the creamiest, most foolproof version that won’t break or get grainy! Perfect for parties, potlucks, or hands-off comfort food.
🧀 Crock Pot Mac & Cheese with Cream Cheese
(Serves 8-10)
Ingredients
- 1 lb cellentani pasta (or cavatappi/elbows)
- 4 tbsp unsalted butter, cubed
- 4 oz cream cheese, softened & cubed
- 1 tsp kosher salt
- ½ tsp cayenne pepper (or ¼ tsp for mild)
- 3 cups whole milk
- ½ cup heavy cream
- 2 cups sharp cheddar, freshly shredded
- 1 cup pepper jack, freshly shredded
- Optional: 1 tsp garlic powder, ½ tsp smoked paprika
Instructions
1. Prep the Pasta:
- Cook pasta al dente (2 minutes LESS than package says). Drain, rinse with cold water to stop cooking, and drizzle with 1 tsp oil to prevent sticking.
2. Layer in Crock Pot:
- Add pasta, butter, cream cheese, salt, and spices to the pot.
- Pour milk + cream over everything (liquid should just cover pasta).
3. Cook Low & Slow:
- Cover and cook on LOW for 2 hours, stirring once halfway.
4. Add Cheese:
- After 2 hours, stir in cheddar + pepper jack until melted (about 15 mins).
- Optional: For extra creaminess, stir in ¼ cup evaporated milk.
5. Serve:
- Turn to WARM setting. Sauce thickens as it sits.
- Garnish with chopped parsley or extra cheese!
🔥 Pro Tips
✅ No Curdling: The cream cheese stabilizes the sauce so it won’t separate.
✅ Crispy Top? Transfer to a baking dish, add buttered breadcrumbs, and broil 2-3 mins.
✅ Make Ahead: Refrigerate before adding cheese; reheat + stir in cheese before serving.
🚫 Don’t Overcook: High heat makes grainy sauce – LOW only!
Variations:
🍗 Buffalo Chicken: Add 2 cups shredded rotisserie chicken + ¼ cup hot sauce
🌱 Vegan: Use plant-based butter/cheese + cashew cream
🥓 Carnivore: Mix in crumbled bacon + diced ham
This stays creamy for hours – perfect for holiday dinners! Let me know if you want adjustments. 😊
