1 lb cavatappi pasta (uncooked) • 4 Tablespoons salted butter (sliced) • 4 ounces cream cheese (cut into cubes) • 1 teaspoon kosher salt • 1/4 teaspoon cayenne or black pepper • 3 cups whole milk • 1/2 cup heavy cream (can also use whole milk) • 2 cups freshly shredded sharp cheddar cheese • 1 cup freshly shredded pepper jack cheese (can sub with monterey jack)

1.Place the uncooked pasta into the bottom of the slow cooker. Put butter, cream cheese, salt and pepper on top. Then pour the milk and cream on top and stir to combine.



2.Cover and cook on low for 1 1/2 – 2 hours, or until the pasta is tender. Stir half way through.


3.Once the noodles are ready, add the cheese on top and stir to combine. Cover and let cook an additional 5-10 minutes, or until the cheese is melted.



4.Stir before serving. Salt and pepper to taste. If you’re turning to the warm setting and not serving immediately, add more milk to thin out the sauce as needed.



Recipe Notes

You can use different types of noodles with the recipe, however cook times will vary with different noodles, so be sure to check around an hour and add time accordingly. Add a dash of hot sauce if desired.

This crockpot mac n cheese recipe comes from my friend Donna's cookbook: