Slow Cooker Triple Cheesy Mac & Cheese — ultra-creamy, rich, and loaded with three cheeses. Just toss it in the Crock Pot and let the magic happen!
Ingredients:
• 16 oz elbow macaroni (uncooked)
• 3 cups whole milk
• 1 can (12 oz) evaporated milk
• ½ cup sour cream
• 2½ cups shredded sharp cheddar cheese
• 1½ cups shredded mozzarella cheese
• 1 cup shredded Colby Jack (or Monterey Jack)
• 4 tbsp butter, cubed
• ½ tsp garlic powder
• ½ tsp paprika (optional)
• Salt & pepper to taste
Instructions:
- Lightly grease the slow cooker insert.
- Add uncooked macaroni, butter, and all three cheeses.
- Pour in milk, evaporated milk, and sour cream. Stir gently to combine.
- Season with garlic powder, paprika, salt, and pepper.
- Cover and cook on LOW for 2 to 2½ hours, stirring once or twice, until pasta is tender and cheese is fully melted.
- Serve warm and gooey — garnish with extra shredded cheese or parsley if desired.
