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Make-Ahead Slow Cooker Mac and Cheese
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
- 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.
- Prepare Crispy Bread Crumb Topping
- 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.
- 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.
- 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.
