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!
Classic comfort, and the little bit of dry mustard in here adds great flavor!
Hi Melissa,
I’m making this dish for 20-30 people, and I borrowed a huge slow cooker, but this one has settings like an oven… 250, 350, and so on. What temp would I need to set it on to make this recipe?
Thanks!
I’m not sure I can tell you exactly as I don’t use that type of appliance to make this dish. I might recommend you start at 250 and go from there, trial and error.
Thank you for this ideal I needed something for the church pot luck and I’m making this I’ll post the results I’m sure they are going to love it.
Can you make this in the instapot
I’ve never tested it. If you try it, let me know it how it goes.
I made this about 2 weeks ago. I’m always looking for and making new and different mac and cheese. Well, I did it by the oven method. I really liked it. A 48 year old man really liked it. BUT… my 19 year old son and his 20 year old friend devoured it. Like the whole pan! I didn’t realize it until I went to clean up. So, yes, this is a definite keeper and making it again tonight.
Thanks!
P.S.- taking my serving 1st! ????
Wonderful, this dish is a real family pleaser. I highly recommend the cook get their portion, first. ☺ Thanks so much for taking the time to comment!
Hi. I was wondering if you could double this recipe
Hi Donna, sure. It may take a bit longer to cook depending on your slow cooker.
Melissa can I make this 2 days ahead then cook in oven. Having lg. party Christmas Eve and have a lot to make beside the mac and cheese?
Yes, you can assemble this in advance then bring to room temperature and bake just before serving.
I am preparing a double batch in an oval crock pot. I have mixed it all this morning and will be turning it on this afternoon. It should be OK to refrigerate until then?
Thanks
Yes, no problem at all as long as it’s chilled.
This the best! My family requests this at least once a week. So easy to make. YUMMY!
Wonderful, thanks for letting me know!
Can you double this,recipe in the crockpot
I’ve never tried doubling it for the slow cooker. honestly. If you give a whirl let me know how it goes.
I plan on making this for the family Easter pot luck. My step daughter hosts so thinking I will mix it up then cook at her house as we always go early to help.
Happy Easter to you and yours!
I made this recipe the other night and it turned out fantastic. Thank you for sharing your recipe. I think next time I make it I’ll mix some crispy bacon bits or ground mild Italian sausage.
Do you ever mix in any extras? If so, what?
I used the oven bake version because I just love the crispy edge that I don’t seem to get in a slow cooker.
I’ve mixed rotisserie chicken and steamed broccoli into this and cooked ground beef. It’ easy to turn into a casserole, glad you enjoyed it!
Just got home from the store and completely forgot the sour cream, Will it make a big difference? Thanks!
Actually, it would make a difference as it will effect the amount of sauce. Feel free to adapt using a homemade sauce or browse the archives here on my website for ideas.
Hi Melissa, I just got your cookbook in the mail today. I cannot wait to try some of the recipes. I bought it AFTER I saw this recipe. I have not tried it yet but planned to today. My husband already went the store for me BUT I forgot to tell him to get the cheddar soup. Now what? How can I get around that s I can fix this today? Susan (Southern girl through and through)
Thank you so much!!!
Hi Susan, thanks so much for picking up my book! You can use this same technique using a homemade cheese sauce as well, this version is designed to be quick and easy. Some people aren’t fans of Velveeta or Cheez Whiz but, either could be used in place of the soup. Think of it as a thickening agent. Also, I have several mac and cheese recipes here on my website browse the archives for ideas.
I would like to try this recipe but I am not a fan of sour cream can I use something else?
You can use this same technique with a homemade cheese sauce as well. This style of mac & cheese is meant to be quick and easy. For more ideas browse my recipe index I have several kinds of mac & cheese dishes published.
Wow I doubled this recipe in a large slow cooker and it came out soooo good! I also toasted some panko breadcrumbs in butter and sprinkled on top with the cheese topping. This is a really good recipe. The dry mustard also tastes so good in this.
So happy you enjoyed this one Helen, and I love the addition of a crunchy topping. Thanks so much for letting me know!
I overcooked my macaroni, it’s completely cooked! 🙁 How long should I leave it in Crock-Pot?
I’m not certain from your question if you cooked it completely before putting it into the crockpot? If so, follow the recipe instructions for baking if possible.
Disappointed, the flavor is ok but the texture is awful, almost has a cottage cheese look. Not appetizing.
Sorry this one didn’t work for you. The texture of the sour cream after cooking is what you refer to that’s why I mention not stirring it again after combined to prevent it from breaking. If you did stir it, that’s what happens.
Good recipe. Needs tweaks. More noodles and less eggs. It curdled for me but probably because I mixed it up. The edges were custard-like but the center was creamy and lovely. My sister also made this tonight and they loved it. Although she did add extra noodles. A roux will always break on me so I’ll keep working this recipe. Thanks for posting it.
You say to use two cups of dry mac.
I measured out two cups looks pretty soupy. Sure I have used the whole16 oz box?
An entire pound would be a lot but, it all depends on your taste. If you prefer more pasta go for it!