Description
Craving a rich, creamy comfort food that practically cooks itself? Crockpot Mac and Cheese with Cream Cheese is your answer! This indulgent slow-cooker recipe combines tender pasta with a velvety sauce made from cream cheese, cheddar, pepper Jack, and a touch of cayenne for subtle warmth.
Ingredients
Crockpot Mac and Cheese with Cream Cheese uses simple ingredients to create a decadent dish. Here’s what you need and why each one matters:
- Cellentani Pasta (1 pound, uncooked, or other small pasta shape): Corkscrew shape holds sauce well; small shapes like elbow macaroni ensure even cooking.
- Unsalted Butter (4 tablespoons, sliced): Adds richness and helps create a smooth sauce base.
- Cream Cheese (4 ounces, cut into pieces): Provides a creamy, tangy foundation for the sauce.
- Kosher Salt (1 teaspoon): Enhances flavors without overpowering the dish.
- Cayenne Pepper (½ teaspoon): Adds a subtle, warm kick to balance the richness.
- Whole Milk (3 cups): Forms the liquid base for cooking pasta and creating a creamy sauce.
- Heavy Cream (½ cup): Boosts the sauce’s luxurious texture and richness.
- Shredded Sharp Cheddar Cheese (2 cups, freshly shredded): Delivers bold, tangy flavor and melts smoothly.
- Shredded Pepper Jack Cheese (1 cup, freshly shredded): Adds a mild spicy note and creamy melt.
Substitutions and Variations
- Pasta: Swap for elbow macaroni, shells, cavatappi, or gluten-free pasta (adjust cooking time as needed).
- Butter: Use salted butter (reduce added salt) or vegan butter for dairy-free.
- Cream Cheese: Replace with reduced-fat cream cheese or mascarpone for a richer flavor; use dairy-free cream cheese for lactose-free.
- Cayenne Pepper: Omit for a milder dish, or use paprika, chili powder, or a dash of hot sauce for different heat.
- Milk: Use 2% milk for a lighter sauce or plant-based milk (e.g., oat, almond) for dairy-free (pair with dairy-free substitutes).
- Heavy Cream: Substitute with half-and-half or additional milk for fewer calories.
- Cheeses: Swap cheddar for Gouda, Monterey Jack, or Colby; replace pepper Jack with mozzarella or a Mexican blend for less spice.
- Add-Ins: Stir in cooked bacon, diced ham, or steamed broccoli after adding cheese for extra flavor.
Pro Tip: Shred cheese from a block for better melting and flavor; pre-shredded cheese contains anti-caking agents that can affect texture.
Instructions
- Layer Ingredients:
- Pour 1 pound uncooked cellentani pasta into the bottom of a 6-quart slow cooker.
- Scatter 4 tablespoons sliced unsalted butter and 4 ounces cream cheese (cut into 1-ounce pieces) over the pasta.
- Sprinkle 1 teaspoon kosher salt and ½ teaspoon cayenne pepper evenly over the top.
- Pour in 3 cups whole milk and ½ cup heavy cream.
- Tip: Distribute ingredients evenly to ensure consistent cooking and flavor.
- Mix and Cook:
- Stir gently to combine, smoothing the pasta into one even layer coated with the liquid.
- Cover and cook on low for 1-2 hours, until the pasta is chewy (al dente, not crunchy). Start checking at 1 hour, as cook time varies by pasta shape and slow cooker size.
- Stir once halfway through, smoothing the pasta back into an even layer to ensure it’s well-coated with sauce.
- Tip: Avoid lifting the lid too often to maintain heat; check pasta texture to avoid overcooking.
- Add Cheese:
- Once the pasta is al dente, sprinkle 2 cups shredded sharp cheddar and 1 cup shredded pepper Jack cheese over the top.
- Stir to combine, then cover and cook on low for an additional 10 minutes, until the cheeses melt into a creamy sauce.
- Tip: Stir gently to avoid breaking pasta; ensure cheese is fully melted for a smooth sauce.
- Serve:
- Stir the mac and cheese one final time to ensure the sauce is evenly distributed.
- Serve hot, spooned into bowls or as a side dish (makes 6-8 servings).
- Tip: Garnish with chopped parsley, extra cheese, or a pinch of cayenne for a vibrant presentation.
Cooking Tips:
- Check Pasta Early: Slow cookers vary; test pasta at 1 hour to prevent mushiness. Smaller or thinner pasta cooks faster.
- Smooth Sauce: If sauce looks curdled, stir vigorously or add 1-2 tablespoons milk to smooth it out.
- Prevent Sticking: Stir halfway to keep pasta submerged and coated, reducing sticking to the slow cooker.