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Creamy Crockpot Mac and Cheese Recipe - Easy & Cheesy

Creamy Three-Cheese Crockpot Mac and Cheese

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Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings 8

Ingredients
  

  • cellentani (corkscrew) pasta, uncooked Or other robust pasta shape like cavatappi; do not pre-boil from dry state for this specific method, rinse if desired to remove excess starch but use ...
  • 1 lb Cellentani (corkscrew) pasta Uncooked
  • 4 tbsp Unsalted butter Sliced into pieces
  • 4 oz Cream cheese Cubed
  • 1 tsp Kosher salt
  • 1/2 tsp Cayenne pepper
  • 3 cups Whole milk
  • 1/2 cup Heavy cream
  • 2 cups Sharp cheddar cheese Freshly shredded
  • 1 cup Pepper jack cheese Freshly shredded

Instructions
 

  • Grease the insert of a 6-quart slow cooker lightly with non-stick spray or butter.
  • Add the uncooked cellentani pasta, butter slices, cubed cream cheese, kosher salt, and cayenne pepper into the slow cooker.
  • Pour the whole milk and heavy cream over the ingredients. Stir well to combine and ensure the pasta is evenly distributed.
  • Cover and cook on LOW for 1 to 2 hours. Stir the mixture after the first hour to prevent sticking. Check for doneness around the 1.5-hour mark; the pasta should be tender (al dente) but not mushy.
  • Once the pasta is cooked, stir in the shredded sharp cheddar and pepper jack cheese.
  • Cover and cook for an additional 10 to 15 minutes, or until the cheese is fully melted and the sauce is creamy.
  • Stir gently before serving hot.