Creamy Crockpot Mac and Cheese Recipe Easy 3 Cheese Slow Cooker Meal
A rich and creamy slow cooker mac and cheese made with three cheeses, perfect for busy weeknights or potlucks. This recipe delivers indulgent cheesy goodness with minimal effort.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 15 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
Scale
- 3 cups elbow macaroni (about 12 oz / 340 g), uncooked
- 2 cups shredded sharp cheddar cheese (about 8 oz / 225 g)
- 1 cup shredded mozzarella cheese (about 4 oz / 115 g)
- ½ cup grated Parmesan cheese (about 2 oz / 55 g)
- 4 oz cream cheese, softened
- 2 cups whole milk (480 ml)
- 2 tablespoons unsalted butter, melted (28 g)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt, adjust to taste
- ½ teaspoon black pepper, freshly ground
- Optional: pinch of smoked paprika or cayenne pepper
Instructions
- Prepare the macaroni: You can add uncooked pasta directly to the crockpot, or boil elbow macaroni for 4 minutes until slightly undercooked, then drain to prevent mushiness.
- Mix the cheese blend: In a large bowl, combine shredded sharp cheddar, mozzarella, grated Parmesan, and softened cream cheese. Stir until well mixed.
- Add liquids and seasoning to crockpot: Pour 2 cups of milk into the crockpot, then add melted butter, garlic powder, onion powder, salt, and black pepper. Stir gently to combine.
- Combine pasta and cheese: Add the uncooked or par-boiled macaroni into the crockpot, then sprinkle the cheese mixture evenly over the top. Gently stir once or twice to distribute but avoid over-stirring.
- Cook on low: Cover and cook on low heat for 2.5 to 3 hours. About halfway through, give it a gentle stir to prevent sticking and check consistency.
- Final adjustments: If too thick, stir in a splash more milk to loosen. If too thin, leave lid off for 10-15 minutes to evaporate liquid. Taste and adjust salt and pepper as needed.
- Serve warm: Spoon into bowls and enjoy immediately.
Notes
Avoid opening the lid too often during cooking to prevent heat loss and increased cook time. For quicker cooking, use high heat for 1.5-2 hours but watch closely to prevent burning. Shredding your own cheese improves melt quality. Use a slow cooker liner for easier cleanup. For gluten-free, swap pasta with gluten-free pasta. For dairy-free, use plant-based milk and vegan cheeses but texture will differ.
Nutrition
- Serving Size: About 1 cup (240 g)
- Calories: 450
- Fat: 20
- Carbohydrates: 35
- Protein: 18
Keywords: creamy mac and cheese, crockpot mac and cheese, slow cooker mac and cheese, three cheese mac and cheese, easy mac and cheese, comfort food, cheesy pasta