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Creamy Slow Cooker Mac and Cheese Recipe (No Boil)

Creamy Slow Cooker Mac and Cheese

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

Ingredients
  

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

Instructions
 

  • Add the uncooked cellentani pasta, sliced butter, cubed cream cheese, kosher salt, cayenne pepper, whole milk, and heavy cream to a 4-quart or larger slow cooker.
  • Stir the mixture gently to combine ingredients and ensure the pasta is mostly submerged.
  • Cover and cook on LOW for 1 to 2 hours. Stir once halfway through cooking to prevent sticking.
  • Check the pasta after 1 hour; it should be al dente (tender but with a slight bite).
  • Once the pasta is cooked, sprinkle the freshly shredded cheddar and pepper jack cheese over the top.
  • Cover and cook for an additional 10 to 15 minutes until the cheese is fully melted.
  • Stir vigorously to blend the melted cheeses into the sauce until smooth and creamy. Serve immediately.