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Creamy Slow Cooker Mac and Cheese

Print Recipe
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings 8

Ingredients
  

  • 1 pound cellentani pasta or corkscrew pasta, uncooked
  • 3 cups whole milk
  • 1/2 cup heavy cream
  • 1 teaspoon kosher salt
  • 1/2 teaspoon cayenne pepper
  • 4 tablespoons unsalted butter cubed
  • 4 ounces cream cheese cut into 1-ounce cubes
  • 2 cups cheddar cheese freshly shredded
  • 1 cup pepper jack cheese freshly shredded

Instructions
 

  • Spray the insert of a 6-quart slow cooker with non-stick cooking spray to prevent sticking.
  • Add the uncooked cellentani pasta, whole milk, heavy cream, kosher salt, and cayenne pepper to the slow cooker. Stir well to combine.
  • Distribute the cubed butter and cream cheese pieces evenly over the top of the pasta mixture. Do not stir.
  • Cover and cook on LOW for 1 hour. After 1 hour, remove the lid and stir the pasta to ensure it cooks evenly.
  • Continue cooking on LOW for another 15 to 30 minutes, or until the pasta is tender (al dente).
  • Once the pasta is cooked, stir in the freshly shredded cheddar and pepper jack cheeses. Stir constantly until the cheese is completely melted and the sauce is smooth. Serve immediately.