Description
Creamy and comforting mac and cheese made with three types of cheese in a slow cooker for easy preparation.
Ingredients
Scale
- 8 oz elbow macaroni
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cups whole milk
- 1 (12 oz) can evaporated milk
- 1/4 cup unsalted butter, melted
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp paprika
Instructions
- Grease the slow cooker with non-stick spray.
- Add uncooked macaroni, cheddar, mozzarella, and Parmesan cheeses.
- Pour in whole milk, evaporated milk, and melted butter.
- Season with salt, pepper, and paprika.
- Stir gently to combine.
- Cover and cook on LOW for 2 hours, stirring halfway.
- Serve hot.
Notes
- Do not overcook to prevent the sauce from separating.
- For extra creaminess, add more milk if needed.
- Prep Time: 10 mins
- Cook Time: 2 hrs
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 8g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg
Keywords: slow cooker mac and cheese, triple cheese macaroni, easy mac and cheese