Triple Cheese Macaroni Cheese

Submitted by alyse

Triple Cheese Macaroni Cheese

5 from 1 vote
Serving: 6
Prep Time 5 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 35 minutes


  • 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


  • 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 🙂

13 thoughts on “Triple Cheese Macaroni Cheese”

  1. 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.

  2. Elizabeth Turski

    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!!

  3. 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.

  4. 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.

  5. 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!!!!

  6. Belinda Allison

    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.

  7. Katherine Hallett

    5 stars
    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.

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