Prep time: 10 min
Cook time: 2 h
Total time: 2 h 10 min
Cuisine: American
Ingredients: 2 cups elbow macaroni (uncooked); 2 cups whole milk; 1 can (12 oz) evaporated milk; 4 oz cream cheese, softened and cubed; 2 cups shredded sharp cheddar cheese; 1 cup shredded mozzarella cheese; 4 tbsp butter, cut into chunks; ½ tsp salt (or to taste); ¼ tsp black pepper; Optional: ½ tsp garlic powder; Optional: ½ tsp mustard powder

Crockpot mac and cheese with cream cheese is the ultimate comfort food—rich, creamy, and incredibly easy to make. This version is a step up from the boxed stuff, thanks to the addition of cream cheese, which adds a velvety smooth texture and a little tang that takes the flavor to the next level. It’s perfect for holidays, potlucks, or just a cozy weeknight dinner when I want to let my slow cooker do the work.

Crockpot Mac and Cheese with Cream Cheese

Why You’ll Love This Recipe

I love this recipe because it’s practically hands-off, yet tastes like I spent hours stirring over the stove. The cream cheese adds a decadent, melt-in-your-mouth creaminess, and the blend of cheeses creates a bold, comforting flavor. I toss everything into the crockpot, give it a stir here and there, and end up with a cheesy masterpiece the whole family devours.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Elbow macaroni (uncooked)
Whole milk
Evaporated milk
Cream cheese (softened and cubed)
Cheddar cheese (shredded)
Mozzarella cheese (shredded)
Butter (cut into chunks)
Salt and pepper
Garlic powder (optional)
Mustard powder (optional for depth)

Directions

I lightly grease the inside of my crockpot to prevent sticking.
I pour in the uncooked pasta, then add the whole milk and evaporated milk.
I drop in the cream cheese, shredded cheddar, mozzarella, and butter.
I season with salt, pepper, and a little garlic powder or mustard powder if I want an extra flavor kick.
I stir everything gently, cover the lid, and set the crockpot on low.
I cook for about 1½ to 2½ hours, stirring every 30–45 minutes to ensure the pasta cooks evenly and the cheese melts smoothly.
Once the pasta is tender and the sauce is creamy and thick, I give it one final stir and serve it hot.

Servings and Timing

This recipe makes about 6–8 servings. It takes just 10 minutes to prep, and the slow cooker does the rest in around 2 hours. I keep an eye on it toward the end so it doesn’t overcook.

Variations

A handful of Parmesan gives it a deeper, nuttier flavor.
I’ve used Colby Jack or Gouda for a different cheese combo—it’s fun to experiment.
Stirring in some steamed broccoli or spinach turns it into a complete meal.=

Storage/Reheating

Leftovers can be stored in an airtight container in the fridge for up to 4 days. I reheat it gently on the stove or in the microwave, adding a splash of milk to loosen it back up to creamy perfection.

FAQs

Can I use pre-shredded cheese?

I prefer shredding my own cheese—it melts smoother and avoids the graininess from anti-caking agents in pre-shredded blends.

Can I cook the pasta beforehand?

No need! The beauty of this recipe is that the pasta cooks right in the slow cooker, soaking up all that cheesy flavor.

How do I keep it from drying out?

I check and stir regularly, especially after the 1½-hour mark. A splash of extra milk can loosen things up if it gets too thick.

Can I freeze leftovers?

I don’t usually freeze it—cream-based sauces can separate when reheated. It’s best enjoyed fresh or within a few days from the fridge.

What size crockpot should I use?

A 4- to 6-quart slow cooker works great for this amount. If I double the recipe for a crowd, I make sure to use a larger one and stir more often.

Conclusion

Crockpot mac and cheese with cream cheese is one of those set-it-and-forget-it recipes that never disappoints. It’s creamy, cheesy, and so easy to customize, whether I’m serving it as a side dish or making it the star of the meal. When I want comfort food without the fuss, this is the recipe I reach for.