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.
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.
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
- 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 Cooked Three Cheese Mac And Cheese
Ingredients
- 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)
Instructions
- 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.
Notes
Nutrition
Can you also use Velveeta cheese?
Sure, if you like.
Hi Melissa I found your site on fb and definitely want to try this as I just bought a slow cooker. Problem is I only have a 3qt pot. Do you think it will fit or will it be too much. Please respond asap as I’m about to start making it. Thank you.
Hi Rose welcome! I think it will work, but depending on the shape you may need to adjust the cooking time. I’ve never made this in a 3 quart crockpot and can’t advise from personal experience. Rest assured, if you pour it in and there’s too much you can bake this in a conventional oven as well.
*** Update ***
Thank you for the reply and for this delicious recipe. I made it that day and added bacon. It fit perfectly. I really thought there wouldn’t be enough for all of us but there was and there was leftovers. I did have to leave it in longer and because my slow cooker heats from the sides the outsides were cooked and not the middle. I ended up having to mix everything around so that it would cook thoroughly. Presentation wasn’t the best but it tasted awesome. I will be making it again. Probably in the oven as it took too long in the slow cooker and we were starving
You make such a valid point. You always have to adjust cooking time based on your equipment. I’m so happy you all enjoyed this one, thanks for letting me know.
Sure! If you have time to bring to room temperature before baking that’s ideal. If not, just increase the baking time around 10 minutes.
Looks so good!! I’m going to try and do the oven version, can I prepare the dish early in the day and put in fridge to be put in the oven for tonight? Or will it get to soggy sitting for so long?
I assure you my slow cooker heats on the bottom and sides. In fact every single conventional slow cooker I’ve ever owned cooks that way. However, there are always variables between brands and this should be considered by each person evaluating their own appliance for the best slow cooking results.
Hi, Melissa, you had me at ‘southern style.’ I noticed that you said conventional slow cookers have heat coming from the sides and from the bottom. This is true for some, yes, but not for all. The original Rival Crock*Pot has heat on the sides only. If Rival has changed their pots, if if no one still has a Rival like that, then you could be correct. However, I think of the conventional slow cooker as being heated only from the sides and not from the bottom.
Hi Sarah, I’m so happy you’re enjoying this recipe. Honestly, I have never done it so I can’t answer from experience. What you could do, is parboil the macaroni ahead of time, and chill. Then it would only take minutes to layer with the cheese and whisk the sauce. If you try putting it together in advance, come back and comment to let others know how it worked out.
I love this recipe and have made it several times! I was wondering if it would be possible it mix it up tonight and put it in the fridge so my husband can cook it tomorrow while I’m at work? -Sarah
This site wouldn’t let me print. I usually don’t have a problem. Love the recipes though.
Hi Lisa, it could have been the quality of the milk and/or cheese. I recommend that after you put all of the ingredients into the slow cooker stir to mix. Don’t be tempted to stir it AFTER it has cooked as that could also cause the sauce to clump. Sorry you had trouble I hope this helps!
So I made this recipe exactly as written with the exception that I used 2% evaporated milk instead of regular evaporated milk. The Mac/Cheese tasted fine but looked curdled…not creamy like everyone commented. Do you think it was the 2% evaporated milk? I was trialing this recipe for a potluck and am hesitant to use it again due to the curdling. Any thoughts?
Hi Angel, yes of course! A homemade cheese sauce will work fine, just adjust the remaining liquid to avoid over “saucing.” Thanks so much for visiting from the UK!
I cooked this mac and cheese on the #2. The #1 setting serves more like a warm setting. Hope this helps!
hi i love the sound of this but being in the uk i am finding it difficult to find a plain cheese soup ( we like ours with Stilton and broccoli) would a cheese sauce be the same cos i would love to try this thanks
Sounds Yummy! I love using my Slow Pot(which looks like yours)especially during hot months. My base has setting 1-5. If yours has that, what number would be low?
Wonderful Sandy, I’m delighted to hear it!
I just made this and it was AMAZING! I cooked the pasta 6 minutes and I then cooked it in the crockpot 2 hours and I am in cheese overload. Perfect!! Love it, love it! Thanks bunches.
It could. It depends on how your slow cooker cooks. I would check it around 2 hours, testing the enter for doneness. You should be able to tell if it needs to go another 30 minutes at that point. Hope it works out well for you.
I’m making this now. I doubled the recipe. But the pan I had to use is taller rather than short and long. Do you think it will take longer to cook?
My slow cooker tends to clean-up quite easily after making this, so it should do well.