Three Cheese Crockpot Macaroni & Cheese
Easy three cheese macaroni and cheese for your slow cooker.
Yield
6 servingsPrep
15 minCook
3 hrsReady
3 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 16 | ounces |
pasta, elbow macaroni
|
208
|
| 12 | ounces |
evaporated milk
|
1.8E+2
|
| 1 ½ | cups |
milk
|
366
|
| ½ | cup |
butter
|
113.5
|
| 1 | cup |
cheddar cheese
divided shredded |
113
|
| 1 | cup |
gruyere cheese
shredded |
108
|
| 1 | cup |
asiago cheese
shredded |
*
|
| ½ | teaspoon |
kosher salt
|
3.04
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 462.4 | ml/g |
pasta, elbow macaroni
|
|
| 346.8 | ml/g |
evaporated milk
|
|
| 355 | ml |
milk
|
|
| 118 | ml |
butter
|
|
| 237 | ml |
cheddar cheese
divided shredded |
|
| 237 | ml |
gruyere cheese
shredded |
|
| 237 | ml |
asiago cheese
shredded |
*
|
| 2.5 | ml |
kosher salt
|
|
Directions
Prepare macaroni according to package directions, cooking until the pasta is al dente. Drain.
Spray the slow cooker stoneware with cooking spray. Pour the cooked pasta into the slow cooker.
Add the remaining ingredients, except for ½ cup of the shredded cheddar cheese. Stir.
Cover and cook on low 3 hours.
Sprinkle with reserved cheese. Cover and cook on low another 10 minutes.
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