Slow Cooker Three Cheese Macaroni And Cheese
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.
Servings: 8 servings
Ingredients
MORNAY SAUCE
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 cup milk
- 1 cup cheddar cheese , shredded
- salt , to taste
MACARONI AND CHEESE
- 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
Instructions
- TO MAKE THE MORNAY SAUCE
- 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.
- TO MAKE THE MACARONI AND CHEESE
- 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.