I just made a Crockpot Mac N Cheese Recipe that turned out so outrageously creamy even picky eaters were stealing bowls from each other and I refuse to apologize.

Jump to Recipe

I’m obsessed with this Crockpot Mac And Cheese because it actually hits every cheesy nerve without fuss. I love that it’s an Easy Crockpot Mac And Cheese Recipe that shows up at parties and still gets eaten first.

It’s oozy and insanely creamy, thanks to cream cheese and sharp cheddar, and the texture is just right, not gummy, not dry. But mostly I like that it’s no-nonsense food that adults and kids fight over.

Melted cheese streams, little pasta bites. I make it when I want bragging rights and zero drama.

And it still thrills me reheated.

Ingredients

Print Recipe (No Advertisments)

Macaroni: classic chew, it soaks up all that sauce.
Plus butter (divided): gives silkiness and glossy finish.
Basically cream cheese: makes it super creamy and tangy.
Sharp cheddar: big cheesy punch, bold flavor.
Mozzarella: melty stretch, milder cheese balance.
Parmesan: salty, nutty finish on top.
Whole milk: thins sauce, keeps it rich.
Heavy cream: makes it ultra creamy and luxurious.
Mustard powder: lifts flavors, adds subtle zip.
Garlic powder: mellow garlic warmth without bits.
Kosher salt: seasons everything, don’t be shy.
Black pepper: tiny bite, keeps it interesting.
Panko breadcrumbs: adds crunchy contrast, optional but nice.
Plus melted butter for panko: makes crumbs golden and crisp.

Ingredient Quantities

16 oz elbow macaroni (1 lb)

6 tbsp unsalted butter, divided

8 oz cream cheese, softened

3 cups shredded sharp cheddar (about 12 oz)

1 cup shredded mozzarella (about 4 oz)

1/2 cup grated Parmesan

2 cups whole milk

1 cup heavy cream

1 tsp dry mustard powder

1/2 tsp garlic powder

1 tsp kosher salt, more to taste

1/2 tsp freshly ground black pepper

1/2 cup panko breadcrumbs (optional for topping)

2 tbsp melted butter (optional for mixing with breadcrumbs)

How to Make this

Print Recipe (No Advertisments)

1. Spray the inside of a 6 quart slow cooker with nonstick spray or rub with 1 tablespoon of the butter, then add 16 oz elbow macaroni, 2 cups whole milk, 1 cup heavy cream, 6 tbsp butter (use the rest divided), 1 tsp dry mustard powder, 1/2 tsp garlic powder, 1 tsp kosher salt and 1/2 tsp black pepper; give it a quick stir so the pasta is mostly submerged.

2. Put the lid on and cook on LOW for 1 hour 15 minutes to 1 hour 30 minutes, stirring every 20 to 25 minutes to prevent sticking and to check pasta doneness; you want the noodles tender but not mushy. If it seems too thick before pasta is done add a few tablespoons more milk.

3. When the pasta is nearly done soften 8 oz cream cheese in a microwave for 20 to 30 seconds so it blends easier, then break it up with a spoon.

4. Turn the slow cooker to HIGH, add the softened cream cheese and 3 cups shredded sharp cheddar, 1 cup shredded mozzarella and 1/2 cup grated Parmesan; stir gently until cheeses melt and the sauce is ultra creamy. Taste and add more salt or pepper if needed.

5. If the sauce looks too thin simmer on HIGH with the lid slightly off for 5 to 10 minutes, stir occasionally, until it reaches a thick creamy consistency. If it’s too thick add a splash of milk.

6. For a cheesy crust mix 1/2 cup panko breadcrumbs with 2 tbsp melted butter and a pinch of salt, sprinkle evenly over the top of the mac and cheese.

7. If your slow cooker has a broil safe insert or you transferred the mac to an oven proof dish, place under a hot broiler for 2 to 4 minutes until the panko is golden brown; watch it like a hawk it burns fast. If you dont want to broil just leave the panko as is, still tasty.

8. Let the mac and cheese rest for 5 minutes before serving so it sets slightly and is easier to scoop, then give it one last stir to make it ultra creamy again.

9. Serve hot, keep leftovers covered in the fridge for up to 3 days and reheat with a splash of milk to bring back the creaminess.

Equipment Needed

1. 6-quart slow cooker (insert must be oven-safe if you plan to broil)
2. Microwave-safe bowl or small plate (to soften cream cheese)
3. Measuring cups and spoons (for milk, cream, butter, spices, breadcrumbs)
4. Wooden spoon or heatproof spatula (for stirring and scraping)
5. Large spoon or slotted spoon (for checking and serving pasta)
6. Cheese grater (for shredding cheddar, mozzarella and grating Parmesan)
7. Small bowl and fork (to mix panko with melted butter)
8. Oven-safe baking dish or sheet and a broiler or oven (if you want a golden breadcrumb topping)

FAQ

Q: Can I use a different pasta shape or whole wheat pasta?

A: Yes. Shells, rotini or cavatappi work great because they hold sauce well. Whole wheat will make it a bit firmer and nuttier, and you might need a few extra minutes cooking in the crockpot so it gets tender.

Q: My mac is grainy or oily, what went wrong?

A: Grainy usually means the cheeses overheated or the sauce boils. Keep the crockpot on low and stir gently. If it seems oily, stir in a little more cream cheese or a splash of milk to bring it back together.

Q: Can I make this ahead and reheat it?

A: Totally. Cool, cover and refrigerate up to 3 days. Reheat gently in a pot over low heat or back in the crockpot on low with a splash of milk or cream to loosen it up. Stir often so it heats evenly.

Q: How do I get a crunchy topping and not soggy crumbs?

A: Toast the panko in a skillet with the 2 tbsp melted butter until golden before sprinkling on top. Add it at the end and broil 1 to 2 minutes if your slow cooker has an oven-safe insert or transfer to a baking dish for a quick broil.

Q: Can I swap out dairy for non dairy milk or vegan cheese?

A: You can but texture and flavor will change. Use full fat unsweetened non dairy milk and a good melty vegan cheese. Add a little extra thickener like a tablespoon of cornstarch mixed with cold milk to help it get creamy.

Q: My crockpot finished and the pasta is still a bit firm, what now?

A: Stir, cover and let it sit on warm for 10 to 20 minutes. If it still needs time, add 1/4 to 1/2 cup hot water or milk, stir and cook on low in 10 minute increments until done. Don’t rush by turning to high for long or cheese can separate.

Ultra Creamy Crockpot Mac And Cheese Recipe Substitutions and Variations

Elbow macaroni: swap for 16 oz rotini or small shells. They hold sauce well and wont turn mushy as fast.
Cream cheese: use 8 oz mascarpone or 8 oz neufchatel. Mascarpone makes it richer, neufchatel cuts some calories but still creamy.
Whole milk and heavy cream: replace with 3 cups half and half, or 2 cups whole milk plus 1 cup evaporated milk for extra creaminess without more fat.
Sharp cheddar and mozzarella: try 3 cups Colby Jack or a mix of 2 cups Monterey Jack plus 1 cup Gruyere for a melty, slightly nutty flavor. If you’re short on Parmesan, Romano works fine too.

Pro Tips

1. Stir more than you think you need to while it cooks, like every 20 minutes or maybe a little more often if your cooker runs hot. Pasta will grab the bottom fast and once it sticks you cant fix it without a burnt flavor.

2. Soften the cream cheese longer than the recipe says and cut it into small pieces before adding. If you dump in a big block it wont melt smooth and you’ll end up with little lumps. A splash more milk helps it blend, too.

3. Taste and adjust salt at the very end. Cheeses vary a lot in saltiness so add a bit, then taste, then add more if needed. If it ends up too salty, a squeeze of lemon or a spoon of plain yogurt can tame it without ruining the flavor.

4. If you want a crust but dont want to broil, toast the panko in a skillet with the butter until golden first, then sprinkle on top. It stays crunchy longer and you wont be hovering over the broiler burning it.

Ultra Creamy Crockpot Mac And Cheese Recipe

Recipe by Bob Jones

0.0 from 0 votes

I just made a Crockpot Mac N Cheese Recipe that turned out so outrageously creamy even picky eaters were stealing bowls from each other and I refuse to apologize.

Servings

servings

Calories

1054

kcal

Equipment: 1. 6-quart slow cooker (insert must be oven-safe if you plan to broil)
2. Microwave-safe bowl or small plate (to soften cream cheese)
3. Measuring cups and spoons (for milk, cream, butter, spices, breadcrumbs)
4. Wooden spoon or heatproof spatula (for stirring and scraping)
5. Large spoon or slotted spoon (for checking and serving pasta)
6. Cheese grater (for shredding cheddar, mozzarella and grating Parmesan)
7. Small bowl and fork (to mix panko with melted butter)
8. Oven-safe baking dish or sheet and a broiler or oven (if you want a golden breadcrumb topping)

Ingredients

16 oz elbow macaroni (1 lb)
6 tbsp unsalted butter, divided
8 oz cream cheese, softened
3 cups shredded sharp cheddar (about 12 oz)
1 cup shredded mozzarella (about 4 oz)
1/2 cup grated Parmesan
2 cups whole milk
1 cup heavy cream
1 tsp dry mustard powder
1/2 tsp garlic powder
1 tsp kosher salt, more to taste
1/2 tsp freshly ground black pepper
1/2 cup panko breadcrumbs (optional for topping)
2 tbsp melted butter (optional for mixing with breadcrumbs)

Directions

Spray the inside of a 6 quart slow cooker with nonstick spray or rub with 1 tablespoon of the butter, then add 16 oz elbow macaroni, 2 cups whole milk, 1 cup heavy cream, 6 tbsp butter (use the rest divided), 1 tsp dry mustard powder, 1/2 tsp garlic powder, 1 tsp kosher salt and 1/2 tsp black pepper; give it a quick stir so the pasta is mostly submerged.
Put the lid on and cook on LOW for 1 hour 15 minutes to 1 hour 30 minutes, stirring every 20 to 25 minutes to prevent sticking and to check pasta doneness; you want the noodles tender but not mushy. If it seems too thick before pasta is done add a few tablespoons more milk.
When the pasta is nearly done soften 8 oz cream cheese in a microwave for 20 to 30 seconds so it blends easier, then break it up with a spoon.
Turn the slow cooker to HIGH, add the softened cream cheese and 3 cups shredded sharp cheddar, 1 cup shredded mozzarella and 1/2 cup grated Parmesan; stir gently until cheeses melt and the sauce is ultra creamy. Taste and add more salt or pepper if needed.
If the sauce looks too thin simmer on HIGH with the lid slightly off for 5 to 10 minutes, stir occasionally, until it reaches a thick creamy consistency. If it's too thick add a splash of milk.
For a cheesy crust mix 1/2 cup panko breadcrumbs with 2 tbsp melted butter and a pinch of salt, sprinkle evenly over the top of the mac and cheese.
If your slow cooker has a broil safe insert or you transferred the mac to an oven proof dish, place under a hot broiler for 2 to 4 minutes until the panko is golden brown; watch it like a hawk it burns fast. If you dont want to broil just leave the panko as is, still tasty.
Let the mac and cheese rest for 5 minutes before serving so it sets slightly and is easier to scoop, then give it one last stir to make it ultra creamy again.
Serve hot, keep leftovers covered in the fridge for up to 3 days and reheat with a splash of milk to bring back the creaminess.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.