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Slow Cooked Three Cheese Mac And Cheese

Course Main Course, Side Dish
Cuisine American, Southern
Keyword slow-cooked-triple-cheddar-mac-and-cheese
Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 45 minutes
Servings 8 servings
Calories 498kcal
Author Melissa Sperka

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

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.

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