I made Martha Stewart's slow cooker mac and cheese and it was the creamiest, most flavorful kind I've ever had

After trying my hand at three recipes from "Martha Stewart's Slow Cooker," I was blown away by her recipe for a three-cheese macaroni and cheese. I thought the dish was delicious and different from any other mac and cheese I've had before.

The recipe also includes sautéed onions, Dijon mustard, and seasoning. From the recipe list, I had a suspicion this was going to be a decadent dish.

You can find the full recipe in "Martha Stewart's Slow Cooker."

The slow cooker I use allows you to cook on high for four or six hours, or on low for eight or 10 hours. After the slow cooker timer is finished, it will automatically move to the warm setting.

For most dishes I cook in the slow cooker, I manually move the setting to warm because they usually don't need the full cooking time.

You can also add more or less depending on how strong you want the onion flavor to be.

The recipe recommended softening the onion in a tablespoon of butter, rather than oil.

It took quite a bit of work to grate the cheese by hand, and it got a tad messy on the counter. You can also buy your cheese pre-shredded to save yourself a little extra time. However, the cookbook does recommend getting the highest quality cheese you have access to.

Even though it took a little extra effort to hand-grate the cheese, I felt it added to the final result — the different types of cheese combined perfectly together.

The recipe calls for three cups of white sharp cheddar cheese and one cup of Gruyere in the macaroni and cheese mixture. The third and final cheese, Parmigiano Reggiano, is later added to the breadcrumb mixture.

Instead, you simply throw it in with the other ingredients and it cooks itself.

I added in the uncooked macaroni noodles after adding in both kinds of milk, a teaspoon of Dijon mustard, salt, and pepper on top of the onions.

I made the breadcrumbs by pulsing two slices of bread in a food processor. I then toasted them on the stove for a few minutes until they were golden brown and slightly crispy.

I recommend using higher-quality peasant bread or sourdough.

The recipe calls for just a quarter-cup of cheese. I used the freshly grated kind from my local grocery store.

One of my pet peeves about slow cooking is the planning and preparation it takes to do, largely due to how you have to start prepping your dinner around midday if you want it to be done in time.

Being able to start cooking and have dinner done in an hour and a half, without having to wait patiently by the stove, made this dish really convenient. Other slow cooker recipes I've tried have taken up to six hours, so I thought this was a serious asset.

I topped the macaroni and cheese with breadcrumbs and let it continue cooking, covered, for another 15 minutes.

The ingredients for the macaroni and cheese, which could have easily fed up to eight people, came to $33.38 at my local grocery store. That's just over $4 per serving.

The cheese added a ton of flavor, especially the smoked Gruyere, while the onions made the dish even more delicious. This was by far the most flavorful macaroni and cheese I've ever had, and I thought it was very easy to make.

My only complaint was that the bottom layer of macaroni and cheese could have been a tad creamier — it was a little watery compared to the top layers. However, it probably would have cooked through more evenly with a little longer in the slow cooker.

In fact, after leaving it on the warm setting for another hour or so while I ate, it got even better. This would be a great macaroni and cheese for a party since you can serve it and keep it warm throughout the day.