Submitted by alyse
Triple Cheese Macaroni Cheese
Serving: 6
Ingredients
- 500gr uncooked elbow macaroni
- 4 tablespoons butter, cut into cubes
- 1 can (12 ounces) evaporated milk
- 1 cup thickened cream
- 1 cup milk
- 3 cups (12 ounces) mixed shredded sharp cheddar cheese/ colby tasty mozzarella montery jack cheese
- 250 grams kraft cheddar cheese, cut into cubes
- ¼ teaspoon salt
- ¼ teaspoon pepper
- Optional add spinkle of paprika, garlic or bacon & finely diced onion if preferred
Instructions
- Throw all ingredients into slow cooker and cook on LOW for 1.5 to 2 hours depending on your slow cooker.
- Check every 30 minutes and give a good stir 🙂
Tried this recipe?Scroll Down To Share What You Think
was a massive hit but i think my ninja slow cooker cooks a little hot as it was bang on 1 hour and it was more then ready!! Will add a little more liquid next time as it was a tad dry for the way we like mac n cheese but will definitely make again.
I have made this for my family twice now, I add bacon and garlic at the start and fry it in the bottom of my slow cooker first. It turns out yummy every time, just what you expect from a macaroni and cheese but better!! My whole family loves it, even my husband so it will become a regular part of our families favorite menu items. Thank you!!
Love it would deffo make again
This wasn’t a hit with my family. It was ultra rich and almost too cheesy, not sure if I did something wrong. We were really disappointed.
Does this be recipe need to be covered with lid?
Every slow cooker recipe (except fudge) has a lid on 🙂
This was actually inedible. Don’t your waste your money on all that cheese. Find another recipe.
I see others have enjoyed it just fine
Sorry it wasn’t to your tastes 🙂
I love this recipe! It is my “go to” for pot lucks, and I never have leftovers! I add chicken and New Mexican green Chile to make it a main dish.
Made this today to make our “ready frozen meals” & I couldnt help but have a bowl .. i added bacon & diced onion & then some frozen vege & WOW yummy flavor!! Definitely going to be making this again!!!!
I really wanted to like this one, and have given it 2 stars purely because it was easy. At 1 1/2 hours the sauce looked good but the macaroni was still uncooked. So I gave it the other half hour. It was then so stodgy that I had to put 3 cups of water in it to balance it out. I’m a HUGE fan of Mac n cheese, and cheese in general, and have been looking for a lazy way of doing it without making the sauce on the stove. But I will definitely agree with previous comments that this was a big waste of a lot of cheese.
Made some adjustments to the recipe, used lactose free cream and milk, and substituted a wheel of Brie for the Kraft cheese… and used my garlic substitute (cumin, nutmeg and a touch of maple syrup)… my housemate licked the fork clean. And wants to learn how to make it for herself.
I love how you were able to adapt it to suit your needs Katherine!