Description
This crockpot mac and cheese with cream cheese is the ultimate creamy, cheesy comfort food—made effortlessly in the slow cooker. With tender pasta, a rich blend of cheeses, and a velvety texture from cream cheese, this easy recipe is perfect for potlucks, holidays, or weeknight dinners.
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
Instructions
- Lightly grease the inside of a 4–6 quart crockpot.
- Add uncooked elbow macaroni, whole milk, and evaporated milk.
- Add cream cheese, cheddar, mozzarella, and butter.
- Season with salt, pepper, and optional garlic or mustard powder.
- Stir gently to combine.
- Cover and cook on low for 1½ to 2½ hours, stirring every 30–45 minutes to ensure even cooking and melting.
- When pasta is tender and sauce is creamy, give a final stir and serve warm.
Notes
- Freshly shredded cheese melts smoother than pre-shredded.
- For a bolder flavor, try adding Parmesan, Colby Jack, or smoked Gouda.
- Avoid overcooking—check texture starting around the 1½-hour mark.
