Make-Ahead Slow Cooker Mac and Cheese

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.