Image of Make-Ahead Slow Cooker Mac and Cheese

Make-Ahead Slow Cooker Mac and Cheese

Prep Time
< 30 minutes
Total Time
< 3 hours
Calories Per Serving
530

Ingredients

  • 3 cups shredded Cheddar cheese, divided
  • 2 cans (12-ounce each) evaporated milk
  • 1-½ cups low-sodium chicken broth, divided
  • 1 large egg, lightly beaten
  • 2 teaspoons kosher salt
  • ½ teaspoon ground black pepper
  • 1 pound cavatappi pasta or pasta of your choice
  • ½ package (8-ounce) cream cheese, cubed and room temperature
  • Crispy Bread Crumb Topping
  • 3 tablespoons unsalted butter
  • 1-½ cups panko (Japanese bread crumbs)
  • ¼ teaspoon kosher salt
  • 2 tablespoons chopped fresh parsley

Directions

  1. In a 6-quart slow cooker, stir together 2 cups Cheddar cheese, evaporated milk, 1 cup broth, egg, salt, and pepper. Stir in pasta. Cover and cook on low for 2 hours, stirring halfway through. Turn slow cooker off.
  2. Prepare Crispy Bread Crumb Topping
  3. In a medium skillet, melt butter over medium-high heat. Add panko and salt, stirring until well combined. Cook, stirring constantly, until golden brown, about 5 minutes. Remove from heat, and transfer to a small bowl. Stir in parsley. Let cool. Use immediately, or store in airtight container until ready to use.
  4. Stir in cream cheese, remaining 1 cup Cheddar and remaining ½ cup broth until smooth in slow cooker. Let stand, covered, for 30 minutes. Sprinkle slow cooker mac and cheese with Crispy Bread Crumb Topping just before serving.
  5. Tip: This dish is great for a large crowd during the holidays. If the Mac and Cheese gets too thick while standing, add ¼ cup warm milk to thin it out.
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Ingredients

  • 3 cups shredded Cheddar cheese, divided
  • 2 cans (12-ounce each) evaporated milk
  • 1-½ cups low-sodium chicken broth, divided
  • 1 large egg, lightly beaten
  • 2 teaspoons kosher salt
  • ½ teaspoon ground black pepper
  • 1 pound cavatappi pasta or pasta of your choice
  • ½ package (8-ounce) cream cheese, cubed and room temperature
  • Crispy Bread Crumb Topping
  • 3 tablespoons unsalted butter
  • 1-½ cups panko (Japanese bread crumbs)
  • ¼ teaspoon kosher salt
  • 2 tablespoons chopped fresh parsley

Nutritional Facts

People Served
8
Carbs Per Serving
40g
Cholesterol Per Serving
116mg
Dietary Fiber Per Serving
2g
Protein Per Serving
23g
Saturated Fat Per Serving
18g
Sodium Per Serving
1192mg
Sugar Per Serving
11g
Total Fat Per Serving
31g
Trans Fat Per Serving
1g