Slow Cooked Three Cheese Mac and Cheese

On busy oven days or during the holidays when kitchen space is limited, this Slow Cooked Three Cheese Mac and Cheese is a creamy, crowd-pleasing solution. With countless slow cooker mac and cheese recipes out there, they all share one thing in common, rich, gooey cheese. This easy crockpot version delivers that classic comfort food flavor with a blend of three cheeses, making it perfect for potlucks, family dinners, and stress-free holiday entertaining.

Easy Slow Cooked Three Cheese Mac and Cheese Recipe

Do different slow cooker really cook macaroni and cheese differently? The short answer is, yes, they do. Cooking times can vary depending on the shape, size and age of the slow cooker you’re using. Some slow cookers only have a heat source on the bottom while most conventional slow cookers cook on all sides. I’ve tested this recipe in both types and note that it required very little, to no adjustment, in the cooking time.

Checkout this quick list of key ingredients you’ll need to make Triple Cheddar Mac and Cheese: (Scroll down for the full printable recipe card.)

• Pasta – I use classic elbow macaroni in this recipe.
• Cheese – A freshly grated combination of shredded sharp cheddar cheese, medium cheddar cheese and white cheddar cheese gives mac and cheese its signature flavor.
• Sour Cream – Sour cream gives the simple sauce a creamy texture. Full fat works best.
• Butter – Salted or unsalted butter for a rich flavor.
• Soup – One can of cndensed cheddar cheese soup adds flavor and stabilizes the easy cheese sauce.
• Liquid – Evaporated milk adds moisture and thins the sauce.
• Spices – Ground mustard, salt and black pepper.
• Whole Eggs – Large eggs for a rich flavor.

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

• Prep the Slow Cooker – Spray the crock with nonstick cooking spray.
• Parboil the Macaroni – Boil macaroni in salted water for 6 minutes. Drain well.
• Grate the Cheese – Meanwhile, shred cheese and toss together to combine.
• Make the Cheese Sauce – Whisk together butter, evaporated milk, cheddar cheese soup, sour cream, eggs, ground mustard, black pepper and salt until fully combined.
• Assemble in the Crockpot – Add macaroni to the slow cooker and pour the cheese sauce over the macaroni along with 3 cups of shredded triple cheddar cheese blend. Stir all of the ingredients together until the macaroni is coated and the sauce is evenly distributed.
• Slow Cook – Lock the lid in place and cook per the cooking time in the recipe. Sprinkle the remaining cheese on top.
• Melt Time – Replace the lid and continue to cook for an additional 15 minutes to allow the cheese to melt, then uncover and serve.

Kitchen Equipment to Make Triple Cheddar Mac and Cheese

• 4-6 quart slow cooker or crockpot.
• Large pot or pasta cooker for the macroni,.
• Large bowl.
• Balloon whisk.
• Measuring cups and spoons.
• Cheese grater.

Recipe Variations, Tips and Substitutions

• Cheese – 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 cheddar cheese used in the combo. You can also create your own flavor combination using your favorite types of shredded cheese like mozzarella, colby jack cheese, gruyere, swiss or monterey jack cheese.
• Pasta – You can use twisted macaroni or cavatappi pasta in this recipe.
• Grate Your Own Cheese – In this recipe I use combination of  three cheddar cheeses. You can use a package of shredded cheddar cheese blend for a shortcut.
• Check for Doneness – 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.
• Adjust the Cooking Time as Needed – If the macaroni and cheese isn’t completely cooked at 2 hours, you may need to increase the time by 30-60 minutes, based on how your slow cooker cooks. 
• Sour Cream – 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.

Storage and Leftovers

• Leftovers – Store leftover triple cheddar macaroni and cheese in an airtight container chilled in the refrigerator for up to 4 days.
• Reheating – Reheat in single servings in the microwave.
• Freezer – You can freeze leftovers for up to 2 months. Thaw in the fridge and reheat just before serving.

More Easy Slow Cooker Recipes to Make

• Easy Cheesy Slow Cooker Grits can be served at any meal.
• You can throw down a shrimp boil any night of the week with this recipe for a Slow Cooker Shrimp Boil.
• Slow Cooker Three Meat Lasagna for Italian night at home.
• Slow Cooker Queso Blanco Dip for snacking and game day.
• Slow Cooker Potato and Ham Soup will warm you up from the inside out.
• For your sweet tooth Crockpot Applesauce from Skinnytaste.

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Helpful Kitchen Items:

• Slow Cooker
• Kitchen Utensils
• Knives and Chopping Board
• Measuring Set