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There’s something incredibly comforting about a creamy and cheesy Macaroni and Cheese made with 3 types of cheese, and when it’s made effortlessly in your slow cooker, it’s even better…

Three Cheese Macaroni and Cheese in a bowl next to a small salad and a glass of red wine

Macaroni and Cheese.  What’s not to love?  It’s truly the ultimate in comfort food.

This 3 Cheese Macaroni and Cheese is made with a blend of shredded Fontina, White Cheddar and Sharp Cheddar Cheeses, a creamy, extra cheesy sauce and an additional heavy sprinkling of Sharp Cheddar over the top.  It’s hard to eat just one bowl, trust me.

Three individual piles of shredded Fontina, White Cheddar and Sharp Cheddar Cheeses on a metal tray with measuring spoons and a cheese grater

It begins with already cooked noodles and to the noodles I add melted butter, the three cheeses, eggs, sour cream, spices, milk and a homemade variation of Mornay Sauce.  Mornay sauce is a simple white sauce which is typically made with Swiss cheese and/or Parmesan.  For this macaroni and cheese recipe, I chose to substitute shredded sharp cheddar cheese to enhance the cheddar flavor.

Melted cheese in a bowl plated next to a small jar of milk and a small plate of shredded cheddar cheese

The first step to making the sauce is to make the roux, which is simply combining melted butter with flour.  After stirring and cooking for about 2 to 3 minutes, whisk in milk and continue whisking until the sauce thickens, which will happen quickly.  Simmer for a few additional minutes, then stir in the shredded cheddar.  Easy, right?  The sauce can even be made a day ahead of time and kept in the refrigerator until you’re ready for it.

A large spoonful of Three Cheese Macaroni and Cheese from a slow cooker

A slow cooker can be your best friend in the kitchen.  It’s perfect if you’re cooking for a family or if you’re cooking for one.  It’s the easiest way to prepare dinner and takes no effort at all.

Slow Cooker 3 Cheese Macaroni And Cheese

Prep: 20 minutes
Cook: 3 hours
Total: 3 hours 20 minutes
Servings: 8 servings
This 3 Cheese Macaroni and Cheese with a blend of shredded Fontina, White Cheddar and Sharp Cheddar Cheeses. It’s hard to eat just one bowl, trust me.



  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1 cup milk
  • 1 cup cheddar cheese , shredded
  • salt , to taste


  • 2 cups uncooked elbow macaroni
  • 4 tablespoons butter , melted (1/2 stick)
  • 2 cups Cheddar cheese , shredded, plus 1 additional cup for topping (3 cups total)
  • 1 cup Fontina cheese , shredded
  • 1 cup White Cheddar cheese , shredded
  • 3 eggs , beaten
  • 1/2 cup sour cream
  • 1 cup milk
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper


  • In a small saucepan, melt the butter over low heat. Increase the heat to medium and blend in the flour. Cook slowly, stirring, until the butter and flour cook together for 2 minutes (do not allow the roux to brown).
  • Slowly whisk in the milk and continue to whisk until the sauce thickens and comes to a boil, about 2 to 3 minutes. Reduce heat to a simmer and stir in the cheese. Continue to cook, stirring until thickened, about 5 minutes. Remove from heat. Set aside.
  • In a large pot of boiling water, cook the macaroni to al dente.
  • Drain and set aside.
  • In the slow cooker, combine the butter, 2 cups of the shredded Cheddar, the Fontina, the White Cheddar cheeses, the eggs, and the sour cream together.
  • Slowly stir in the milk, dry mustard, salt, and pepper.
  • Add the drained macaroni and stir again.
  • Top with the additional cup of shredded cheddar cheese.
  • Set the slow cooker on low setting and cook for 3 hours, stirring occasionally.
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Hi, I’m Joanie and welcome to ZagLeft where we share favorite recipes as well as exciting travel experiences that we’ve enjoyed while always trying to take the road less traveled.

More Ideas


  1. I like to make stuffed bell peppers in a slow cooker, but I need a new slow cooker! Haven’t had one for a couple years 🙂

  2. So fun Joanie! I used to make crockpot Mac and cheese for an all day scrapbook party every New Year’s Day! Mitch is looking over my shoulder, whispering “yeah…USED TO.” Guess I better get to making some again!

  3. I love a good old fashioned beef roast with vegetables. Not only does it smell great buy it tastes great.