Crockpot Mac and Cheese with Cream Cheese + Video

Mac and Cheese with Cream Cheese is made in a slow cooker with THREE cheeses! This recipe makes the cheesiest comfort food meal ever! This creamy macaroni is an easy recipe that makes the best homemade mac! 

 

I swear, this is the perfect comfort food. There are so many boxed versions out there, but I’m so over the flavor of those! 

What I love about this homemade macaroni is that there are many different types of cheeses. You’ll love this new family favorite that shows how easy mac can be. 

This recipe can be a side dish or the main star of the dinner table for your family gatherings. I think that this is a main course – why not? 

Mac and Cheese with Cream Cheese

If macaroni and cheese is one of your favorite meals, you’re in the right place, because it is one of our favorite comfort foods too! 

One pot meals are always a winner in my book, and using a crock pot just takes that to the next level. 

Every ooey, gooey bite of this homemade mac and cheese with cream cheese creates an explosion of flavor in your mouth!

When life is hectic, there’s nothing better than tossing a handful of ingredients into a pot. 

Flip a switch and come back a few hours later to a hot, delicious meal, ready to eat.

This is our daughter’s favorite recipe, and she has been making it herself since she was 7 years old. 

I guess this is the best testimonial you could have — crock pot mac and cheese with cream cheese is a kid-friendly favorite, and the recipe is easy enough for a picky 7 year old to make!

Macaroni and Cheese with Cream Cheese

Cream cheese and white cheddar are a bit tangy, while freshly grated Pepper Jack adds enough heat to make it interesting. 

Plus, because it cooks right in the creamy sauce, corkscrew pasta soaks up all of that fantastic cheesy, saucy goodness!

The best thing about this macaroni and cheese with cream cheese recipe is the short prep time – it takes just 5 minutes! 

Oh, and it cooks to creamy, heavenly goodness in only 2 hours!!

I’ve got another easy crock pot macaroni and cheese recipe made with Gruyere and mozzarella, plus a few extra spices for plenty of bold flavor. 

Or, try another one — homemade mac and cheese with cream cheese, PLUS bacon and fresh chiles! 

I think that dish tastes just like a jalapeño popper! Or try our smoked cream cheese that is always a hit!

Ingredient Notes and Substitutions

• Cream cheese – Using cream cheese in mac and cheese helps add another layer of flavor to the cheese sauce. 
  
  Also, it acts as a thickener, helping the sauce stick to the ridges of the noodles. 
  
  You can also use my smoked cream cheese in this recipe to really amp up the flavor.
  
• Other cheeses
  
  This macaroni and cheese with cream cheese also has 2 other cheeses — medium sharp white cheddar and Pepper Jack. 
  
  When I make it for a potluck dish or when I know kids will be eating with us, I often swap the Pepper Jack out and use Colby Jack instead. 
  
• Pasta – We use cellentani, otherwise known as corkscrew pasta, for this creamy mac and cheese. 
  
  If you want a substitute, any type of small pasta with ridges on it works well. Good options are penne, ziti, rigatoni, or even elbow macaroni would be fine.
  
• Cayenne pepper – There is only a pinch of cayenne in this dish, just enough spicy heat to wake up your taste buds. 
  
  If you’re sensitive to spicy foods, feel free to leave it out.

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

Prep Ahead Instructions

There’s not much to do in advance for this recipe, except maybe grate the cheeses. 

However, we do sometimes make 3 cheese mac and cheese to portion out for lunches during the week.

KITCHEN HACK – Reheating Mac and Cheese

I have a hack that makes reheating even easier, especially if you’re taking lunch on the go!

Before transferring to storage containers, stir additional milk into the mac n cheese to thin out the sauce.

This way, it will be easier to scoop when it’s cold from the fridge, and you won’t need to add any additional liquid when you reheat it.

Storing and Reheating Cream Cheese Mac and Cheese

Once cool, you can refrigerate the leftovers for 3 to 5 days in an airtight container. 

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.

Enjoy!
With love, from our simple kitchen to yours. 

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Other Easy Mac n Cheese Recipes

Crockpot Mac and Cheese with Cream Cheese + Video

Donna Elick

Mac and Cheese with Cream Cheese is a recipe for the creamiest 3 cheese mac and cheese! This comforting meal is easy to make in a crockpot.

4.50 stars from 2 reviews

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Tried this recipe?Please comment and review!

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 2 hours hrs 10 minutes mins

Total Time 2 hours hrs 15 minutes mins

Course Main

Cuisine American

Method Slow Cooker

Servings 8

Equipment

• slow cooker
• box grater
• slow cooker liners

Ingredients

 

1x2x3x

• ▢ 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

Instructions

 

• 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 different size 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!

Video

Donna’s Notes

1. 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.
2. 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.
3. 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.

Nutrition

Serving: 1cup | Calories: 584cal | Carbohydrates: 49g | Protein: 22g | Fat: 34g | Saturated Fat: 20g | Cholesterol: 98mg | Sodium: 648mg | Sugar: 7g | Fiber: 2g | Calcium: 455mg | Iron: 1mg

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.

Tried this recipe?Let us know how it was!

Originally published October 2017, updated and republished March 2024

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