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Slow Cooked Three Cheese Mac and Cheese

On busy oven days or during the holidays when cooking space is limited, this Slow Cooked Three Cheese Mac and Cheese recipe is a tasty option. When it comes to slow cooking macaroni and cheese, there are literally 1000’s of recipes. What do they have in common? Lots and lots of gooey cheddar cheese and this slow cooker variation is no exception.


Easy Slow Cooked Three Cheese Mac and Cheese Recipe

Do Slow Cookers Really Cook Macaroni and Cheese Differently? Oh yes, short answer is, they do. Cooking times can vary depending on the shape, size and age of the slow cooker you’re using. The slow cooker I use to make this slow cooked mac and cheese, is a little different from the average slow cooker. The difference, is that the heat source is only on the bottom of the slow cooker. So, in the interest of full disclosure, I wanted to show you. When cooking in a conventional slow cooker, which is the type I most often use, the heat source is located on the bottom and the sides of the slow cooker. I’ve also prepared this in my conventional oval 6 quart slow cooker and it required very little to no adjustment in the cooking time.

Slow Cooked Triple Cheddar Mac & Cheese

How to Make the Best Slow Cooked Three Cheese Mac and Cheese Recipe

Because I make a special effort to make sure all of my recipes are presented in a way that you can be successful recreating my dishes, I wanted to mention a couple of differences between the two types of appliances.

  • Ingredients you’ll need: Elbow macaroni, sour cream, melted butter, sharp cheddar cheese, 1 cup sharp cheddar cheese, 1 cup medium cheddar cheese and 1 1/2 cups white cheddar cheese, one can of cheddar cheese soup for creaminess, evaporated milk, butter, dry mustard, salt and black pepper and large eggs.
  • Kitchen gadgets you’ll need: Slow Cooker, mixing bowls, whisk, measuring cups and spoons, cheese grater, and pot to cook the macaroni.
  • In this recipe I use combination of  three cheddar cheeses. You can use a package of shredded cheddar cheese blend for a shortcut.
  • How do you make crockpot mac and cheese? In this slow cooker with the heat source on the bottom only, my mac and cheese cooks in around 2-2 1/4 hours on low.
  • So, in a conventional slow cooker, I recommend you cook on low for 2 hours, and check the center for doneness. It may be completely cooked in that time.
  • After testing a tiny bit from the center sprinkle the remaining cheese on top and keep warm until it melts.
  • If the macaroni and cheese isn’t completely cooked, you may need to increase the time by 30 minutes to 1 hour, based on how your slow cooker cooks
Step-by-step images how to make macaroni and cheese

More Slow Cooked Mac and Cheese Tips

  • When making this dish, you can certainly shake-up the flavor of the cheeses used.
  • If you’d like to add a bit of heat, use pepper jack in place of one of the cheddars. You can also create your own flavor combination using your favorite types of shredded cheese.
  • When whisking together the ingredients for the sauce make sure it’s well blended and use a quality full fat sour cream for the best results. Don’t be tempted to keep stirring or the sauce will break.
  • Store leftover macaroni and cheese chilled in the refrigerator for up to 4 days. Reheat in single servings in the microwave.

More Easy Slow Cooker Recipes to Make

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Slow Cooked Three Cheese Mac And Cheese

Prep Time15 minutes
Cook Time2 hours 30 minutes
Total Time2 hours 45 minutes
Course: Main Course, Side Dish
Cuisine: American, Southern
Keyword: slow-cooked-triple-cheddar-mac-and-cheese
Servings: 8 servings
Calories: 498kcal
Author: Melissa Sperka


  • 2 cups dry elbow macaroni
  • 1 12 oz can evaporated milk
  • 1 10 3/4 oz can cheddar cheese soup
  • 8 oz sour cream Full fat works best
  • 1/2 cup butter melted
  • 3 large eggs
  • 1 tsp dry mustard
  • 1/4-1/2 tsp freshly ground black pepper adjust to taste
  • 1/2 tsp salt
  • 1 cup shredded sharp cheddar cheese
  • 1 cup shredded medium cheddar cheese
  • 1 1/2 cups shredded white cheddar cheese
  • (You can also use 3 1/2 cups of a packaged shredded Triple Cheddar Cheese Blend)


  • Set your slow cooker on the low setting, and spray the inside with cooking spray.
  • Parboil the macaroni in salted water for 6 minutes. Meanwhile, shred cheese and toss together to combine.
  • While the macaroni is cooking, in a small mixing bowl, whisk together, the melted butter, evaporated milk, cheddar cheese soup, sour cream, eggs, ground mustard, black pepper and salt. Whisk together until fully combined.
  • After cooking the macaroni for 6 minutes, drain well. Add to the slow cooker.
  • Pour the cheese sauce over the macaroni along with 3 cups of shredded triple cheddar cheese blend. (Reserve final 1/2 cup to sprinkle on top.)
  • Stir all of the ingredients together until the macaroni is coated and the sauce is evenly distributed.
  • Cover and cook on low for 2 hours. After 2 hours, remove the lid and check the middle for doneness. If needed, add additional cooking time in 20-30 minute increments or until the macaroni is tender. (Time may vary slightly depending on how your slow cooker cooks)
  • Sprinkle the remaining cheese on top. Replace the lid and continue to cook for an additional 15 minutes to allow the cheese to melt.
  • Keep warm until serving.


To make in a conventional oven:  Boil the macaroni until al dente on top of the stove, then mix together with 3 cups of shredded cheese and the combined sauce. Pour into a buttered 12 x 8 inch baking dish and top with the remaining cheese. Dot the top with butter. Bake at 350°F for 40 minutes until bubbly and golden.


Serving: 1serving | Calories: 498kcal | Carbohydrates: 29g | Protein: 20g | Fat: 33g | Saturated Fat: 20g | Trans Fat: 1g | Cholesterol: 162mg | Sodium: 603mg | Potassium: 219mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1045IU | Vitamin C: 1mg | Calcium: 419mg | Iron: 1mg
Tried this recipe?Mention @melissassk or tag #melissassk!



  1. Can I ask you what type of dried mustard do you mean in this recipe is it english mustard

  2. 4 stars
    I’ve made this twice and while it is very tasty, both times the cheese has clumped up during cooking. I followed the instructions exactly, what am I doing wrong?

    1. It’s important when making this to whip the sauce ingredients fully and not to stir once you’ve mixed it into the macaroni at the beginning. Also, the sour cream in the sauce can change texture a bit simply from the cooking process. You may prefer a sauce that doesn’t have sour cream in it.

  3. Has anyone tried without parboiling the macaroni, using it straight from package? To avoid soiling another pot…

    1. I’d be interested to know too! I’ve made this several times and it’s great but I’d be thrilled to have one less step!

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