Slow Cooker Triple Cheesy Mac and Cheese Recipe

Introduction

Slow Cooker Triple Cheesy Mac and Cheese is the ultimate comfort food, combining three types of cheese into one creamy, luscious dish. Perfect for a cozy night in, it’s easy to prepare and melts in your mouth after just a few hours in the slow cooker.

Ingredients

• 2 cups uncooked elbow macaroni
• 4 cups shredded sharp cheddar cheese (packed)
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 3 cups whole milk
• 1/2 cup heavy cream
• 1/4 cup butter, melted
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper
• 1/2 tsp garlic powder

Instructions

1. Step 1: Grease the inside of your slow cooker with melted butter or non-stick spray to prevent sticking.
2. Step 2: Layer the ingredients in the slow cooker, alternating between pasta and cheese, starting and ending with cheese. Pour in whole milk, heavy cream, melted butter, salt, pepper, and garlic powder. Stir thoroughly to coat the pasta evenly.
3. Step 3: Cover and cook on LOW for 2 to 3 hours. Stir every 45 minutes to prevent clumps and ensure even cooking. Macaroni is done when tender but still slightly firm.
4. Step 4: If the mac and cheese is too thick, stir in a splash of warm milk. If too thin, add a little extra Parmesan while stirring until melted.

Tips & Variations

• Use whole milk and heavy cream for the best creamy texture; low-fat versions can become grainy.
• Reserve 1/2 cup of cheddar cheese and sprinkle on top during the last 15 minutes for a golden crust.
• Adjust salt at the end, as cheese saltiness varies.
• Try gluten-free elbow pasta for a GF version and check doneness earlier.
• Add crispy bacon, diced ham, or sautéed mushrooms to mix things up.
• Swap cheeses for smoked Gouda or pepper jack to explore flavors.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave with a splash of milk, stirring every 30 seconds. You can also freeze portions for up to 2 months; thaw overnight and reheat with extra milk on low heat for best results.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-shredded cheese?

Yes, but freshly grated cheese melts better and creates a creamier sauce. Pre-shredded cheese can contain anti-caking agents that may affect texture.

Can I double the recipe?

Absolutely. Use a 6-quart slow cooker and stir more frequently, about every 30 minutes, to ensure even cooking. Cooking time remains about the same.

Slow Cooker Triple Cheesy Mac and Cheese Recipe

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★★★★★

4.6 from 63 reviews

• Author: Victor
• Total Time: 2 hours 10 minutes to 3 hours 10 minutes
• Yield: 6 servings 1x

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Description

This Slow Cooker Triple Cheesy Mac and Cheese is a rich, creamy, and irresistible comfort food dish made with three types of cheese, whole milk, and heavy cream. Perfectly cooked low and slow, the tender elbow macaroni is enveloped in a luscious blend of sharp cheddar, mozzarella, and Parmesan, delivering a velvety texture and cheesy depth. This recipe is easy to assemble in your slow cooker and yields a warm, satisfying meal ideal for family dinners or potlucks.

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Ingredients

Scale 1x2x3x

Mac and Cheese Ingredients

• 2 cups uncooked elbow macaroni
• 4 cups shredded sharp cheddar cheese (packed, freshly grated)
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 3 cups whole milk
• 1/2 cup heavy cream
• 1/4 cup butter, melted
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper
• 1/2 tsp garlic powder

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Instructions

1. Prep the Slow Cooker: Grease the entire inside of your 4-quart slow cooker with melted butter or a non-stick spray to prevent the mac and cheese from sticking and burning during cooking.
2. Combine Ingredients: Layer the uncooked elbow macaroni and cheeses inside the slow cooker, alternating between macaroni and cheese layers and finishing with cheese on top. Pour in the whole milk, heavy cream, melted butter, and sprinkle the salt, black pepper, and garlic powder. Stir thoroughly to coat every noodle with the cheesy mixture.
3. Cook and Stir: Cover with the lid and cook on LOW for 2 to 3 hours. Stir the mac and cheese every 45 minutes to prevent clumping and ensure even cooking. Begin checking at 2 hours; noodles should be tender with a slight bite. If it’s too thick, stir in a splash of warm milk. If too thin, sprinkle extra Parmesan and stir until melted for thickening.
4. Finishing Touch: Optional – reserve 1/2 cup cheddar cheese to sprinkle on top during the last 15 minutes of cooking for a golden crust. Adjust seasoning by tasting and adding more salt if needed before serving.

Notes

• Use freshly grated cheese for the best melting texture instead of pre-shredded cheese to avoid graininess.
• Greasing the slow cooker thoroughly is essential to prevent sticking and burning.
• Stirring every 45 minutes helps achieve creamy, clump-free mac and cheese.
• Whole milk and heavy cream provide the best creamy texture; lower fat options can result in graininess.
• Adjust cooking times slightly when using gluten-free pasta or if you double the recipe.
• Save some cheese for topping in the final cooking stages for a crispy cheese crust.

• Prep Time: 10 minutes
• Cook Time: 2 to 3 hours
• Category: Main Course
• Method: Slow Cooking
• Cuisine: American

Keywords: slow cooker mac and cheese, triple cheese mac and cheese, easy mac and cheese, comfort food, cheesy pasta slow cooker