SLOW COOKER MAC AND CHEESE WITH CREAM CHEESE RECIPES

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MAC AND CHEESE WITH CREAM CHEESE (SLOW COOKER) + VIDEO



Mac and Cheese with Cream Cheese (Slow Cooker) + Video image

Mac and cheese with cream cheese is made in a slow cooker with THREE cheeses! Make this recipe for the cheesiest comfort food meal ever!

Provided by Donna Elick

Total Time 2 hours 15 minutes

Prep Time 5 minutes

Cook Time 2 hours 10 minutes

Number Of Ingredients 9

1 pound cellentani pasta (also known as cavatappi), uncooked
4 tablespoons unsalted butter, sliced into 1-tbsp pieces
4 ounces cream cheese, cut into 1-oz pieces
1 teaspoon kosher salt
1/2 teaspoon cayenne pepper
3 cups whole milk
1/2 cup heavy cream
2 cups freshly shredded sharp cheddar cheese
1 cup fresh shredded pepper Jack cheese

Steps:

  • Pour the uncooked pasta onto the bottom of your slow cooker. I love my 6-quart for this recipe.
  • Scatter the butter and cream cheese pieces over the pasta.
  • Sprinkle the salt and cayenne pepper over the top and pour the milk and cream into the slow cooker.
  • Stir to combine everything and smooth the pasta into one even layer coated in sauce.
  • Cover and cook on low for 1 to 2 hours, until the pasta is chewy (not quite crunchy, but very al dente). Your cook time will vary if you use a different pasta, so start with 1 hour and adjust from there.
  • Stir once halfway through the cook time and be sure to smooth the pasta into one layer so it is well coated with the sauce.
  • Once the pasta is ready, sprinkle on the cheddar and pepper Jack cheeses and stir to combine. The cheese will melt into the sauce to create the most luxurious creamy cheese sauce.
  • Cover the mac and cheese and cook for 10 minutes, until the cheese is melted and it comes together. Stir before serving.
  • I love the flavor in this recipe, but when I am preparing it for a crowd I swap the pepperjack cheese with Colby Jack cheese. It gives it a great flavor but it isn't overly spicy for sensitive palates.
  • The cheese sauce will thicken as it cools. If you plan to hold the mac and cheese in the slow cooker on warm, add extra milk as needed to keep the sauce nice and creamy.
  • Also, if you are going to refrigerate it to eat later, add enough milk to the pasta to thin out the sauce before refrigerating. That way when you pull it out, it will scoop easily and the mac and cheese will warm up perfectly in the microwave or on the stove top. We do this every week and portion it out for easy lunches.

BEST SLOW-COOKER MAC & CHEESE - HOW TO MAKE MAC ... - DELISH



Best Slow-Cooker Mac & Cheese - How to Make Mac ... - Delish image

This is the best slow-cooker mac & cheese EVER. Everything—including the pasta!—cooks in the slow cooker. So in the end you have just ONE DISH to clean.

Provided by Lauren Miyashiro

Categories     dinner    lunch    side dish

Total Time 3 hours

Prep Time 10 minutes

Cook Time 0S

Yield 8-10

Number Of Ingredients 12

1 lb.

elbow macaroni

1/2 c.

(1 stick) melted butter

4 c.

shredded cheddar cheese

4 oz.

cream cheese, cut into cubes

1/2 c.

freshly grated grated Parmesan

2

(12-oz.) cans evaporated milk

2 c.

whole milk

1/2 tsp.

garlic powder

1/8 tsp.

paprika

kosher salt

Freshly ground black pepper

Finely chopped chives, for garnish (optional)

Steps:

  • Combine macaroni, butter, cheddar cheese, cream cheese, Parmesan, evaporated milk, whole milk, garlic powder, and paprika in a slow cooker. Season with salt and pepper. Cook on high until the pasta is cooked through and the sauce has thickened, 2 to 3 hours, checking after 2 hours, then every 20 minutes after. Garnish with chives before serving, if using. 

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