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 Cooked Three Cheese Mac And Cheese
Servings: 8 servings
Calories: 498kcal
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.
- To Make in the Oven: Boil the macaroni in salted water per the package directions until al dente. Drain well.Whisk together the sauce ingredients and prep the cheese.In a large bowl, combine the macaron, cheese sauce and 3 cups shredded cheese. Pour into a buttered 13×9-inch baking dish and top with the reserved cheese. Dot the top with pats of butter.Bake in a preheated 350°F for 40 minutes or until bubbly and golden brown.
Notes
- 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 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
Nutrition
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!
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.