Crockpot Mac and Cheese with Cream Cheese

5 from 6 votes

Delicious and super creamy with a silky cheese sauce, this crockpot mac and cheese is completely made in the slow cooker. Just 5 minutes of prep!

Prep Time5

Cook Time1

Total Time1 5

Course: Dinner, Main Course, Side Dish

Cuisine: American, Christmas, Thanksgiving, Vegetarian

Diet: Low Salt, Vegetarian

Servings: people

Author: Alicia

To your slow cooker, add macaroni pasta, water, milk, garlic powder, mustard powder, salt, black pepper, and butter. Use a spoon to stir and make sure the pasta is submerged in the liquid as much as possible.
Cover with the lid and cook on high for 25 minutes. Use a spoon to stir, then cook for another 20 minutes.
Remove the lid, add the cream cheese and shredded cheese, and gently stir to incorporate the cheese; do not overstir or the pasta could get mushy!
Cover with the lid and cook on high for 15 minutes until the cheese is melted and pasta is fully cooked. Taste and season with more salt and pepper if needed.
Enjoy immediately or keep warm in the slow cooker for up to 3 hours, adding hot water if needed to thin the cheese sauce.

Barilla pasta holds up best. Be careful substituting pasta, especially gluten free, as it can change the texture/absorb more water. This may change the amounts of liquid that needs to be used.
If your pasta is still hard after the cooking times given, continue cooking on low for an additional 20-30 minutes. Add 1/3 cup milk or water if you think it needs more liquid. Don't worry - it will eventually soften! I find slow cookers vary greatly in how quickly they cook.
If you don't have access to good quality American cheese (Boars Head, Andrew and Everett) which is located in the deli section, substitute with monterey jack or mozzarella. Monterey jack is similar in texture, mozzarella will be less silky smooth in the sauce.