Crockpot Creamy Mac Cheese (Print Version)
Creamy crockpot mac and cheese with buttery sauce, tender pasta, and melty cheddar.
# Ingredients:
→ Main Ingredients
01 -
1 pound uncooked cellentani pasta or other small pasta shape
02 -
4 tablespoons unsalted butter, sliced
03 -
4 ounces cream cheese, cut into 1-ounce pieces
04 -
1 teaspoon kosher salt
05 -
1/2 teaspoon cayenne pepper
06 -
3 cups whole milk
07 -
1/2 cup heavy cream
08 -
2 cups sharp cheddar cheese, freshly shredded
09 -
1 cup pepper jack cheese, freshly shredded
# Steps:
01 -
Place uncooked pasta in the bottom of a 6-quart slow cooker. Distribute butter and cream cheese evenly over the pasta.
02 -
Sprinkle salt and cayenne pepper over the mixture. Pour in whole milk and heavy cream.
03 -
Stir to ensure the pasta is evenly coated in the dairy mixture. Smooth into a single layer.
04 -
Cover and cook on low for 1 to 2 hours until the pasta is al dente. Stir once halfway through cooking, ensuring the pasta remains in a single layer.
05 -
Sprinkle shredded cheddar and pepper jack cheese evenly over the pasta. Stir to mix thoroughly.
06 -
Cover and cook for an additional 10 minutes until the cheeses melt completely into the sauce.
07 -
Stir the finished mac and cheese before serving. Serve hot.
# Notes:
01 -
Start by checking the pasta at 1 hour for doneness, as cooking times may vary based on pasta shape and slow cooker size.