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Slow Cooker Triple Cheesy Mac and Cheese

A comforting dish featuring three kinds of cheese—cheddar, mozzarella, and Parmesan—enveloping macaroni pasta in a velvety cheese sauce.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 590
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups elbow macaroni
  • 4 cups shredded cheddar cheese Halal compliant
  • 2 cups shredded mozzarella cheese Halal compliant
  • 1 cup grated Parmesan cheese Halal compliant
  • 4 cups milk Halal compliant
  • 1/2 cup butter
  • 4 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder

Method
 

Cooking Instructions
  1. Cook the elbow macaroni according to the package instructions until al dente. Drain and set aside.
  2. In a separate saucepan, melt the butter over medium heat. Stir in the flour, salt, black pepper, garlic powder, and onion powder, cooking for about 1-2 minutes until well combined.
  3. Gradually pour in the milk, whisking constantly to remove any lumps. Bring it to a simmer, allowing it to thicken. Once thickened, stir in the cheddar and mozzarella cheeses until smooth and melty.
  4. In a slow cooker, combine the cooked macaroni and the cheese sauce. Stir well to ensure that every piece of pasta is coated in that creamy goodness.
  5. Sprinkle the grated Parmesan cheese over the top. Close the slow cooker and cook on low for 2-3 hours, or until all the cheese is melted and bubbly.
  6. Give it a good stir before serving, and enjoy the delightful strings of cheese stretch!

Notes

For a more adventurous flavor, try adding different cheeses like Gouda or Fontina, but ensure choices are Halal-friendly. If you're short on time, you can cook on high for 1-2 hours, but the low setting enhances the flavors. To avoid clumps of cheese, be patient when mixing and ensure the cheese sauce cools slightly before combining with the macaroni. Refrigerate leftovers for up to 3-4 days or freeze for up to 2 months; reheat with a splash of milk for creaminess.