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Slow Cooker Three-Cheese Macaroni and Cheese
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Course Side Dish
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Mixing Bowl

Ingredients
  

  • 2 cups elbow macaroni, uncooked
  • 2 cups shredded sharp cheddar cheese
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated parmesan cheese
  • 1 1/2 cups milk
  • 1 cup evaporated milk
  • 2 tablespoons butter, melted
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions
 

  • Add the uncooked elbow macaroni to the slow cooker.
  • In a mixing bowl, combine the shredded cheddar, mozzarella, and parmesan cheeses.
  • Pour the milk and evaporated milk over the macaroni in the slow cooker.
  • Add the melted butter, salt, and black pepper.
  • Sprinkle the mixed cheeses over the top and stir gently to combine everything.
  • Cover and cook on low for 2 hours, stirring once halfway through.
  • Turn the slow cooker to warm setting once the pasta is tender and the sauce has thickened.

Notes

Stir the macaroni once more right before serving to keep the sauce smooth. Leftovers reheat well with a splash of milk to loosen the texture. If the sauce thickens too much during the warm phase, add a small amount of milk and stir.
Course: Side Dish
Cuisine: American
Equipment: Slow Cooker, Mixing Bowl