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Crockpot Mac and Cheese: Ultra Creamy No-Boil Recipe

Triple Cheesy 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
  

  • 1 lb cellentani (corkscrew) pasta uncooked
  • 4 tbsp unsalted butter cut into slices
  • 4 oz cream cheese cut into 1-inch cubes
  • 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
 

  • Add the uncooked cellentani pasta to a 6-quart slow cooker.
  • Top the pasta with the butter slices, cream cheese cubes, kosher salt, and cayenne pepper.
  • Pour in the whole milk and heavy cream, then stir gently to combine everything and ensure the pasta is spread in an even layer.
  • Cover and cook on Low for 1 hour. Stir the mixture, then continue cooking for another 15 to 45 minutes until the pasta is al dente (tender but firm).
  • Add the freshly shredded cheddar and pepper jack cheeses to the slow cooker.
  • Stir well to combine, then cover and cook for an additional 10 minutes to fully melt the cheese into a creamy sauce.
  • Stir once more and serve immediately.