Crockpot Mac and Cheese
Crockpot mac and cheese with sharp cheddar, white American cheese, evaporated milk, half and half, and a buttery toasted panko topping. Creamy and no roux needed.
Servings: 8 servings
Calories: 759kcal
Equipment
- Crock-Pot 6 Quart Cook & Carry Programmable Slow Cooker
Ingredients
- 16 oz elbow pasta
- 12 oz can evaporated milk
- 2 cups half and half
- 6 tablespoons butter sliced, plus 2 tablespoons for topping
- 3 cups sharp cheddar cheese shredded
- 2 cups white American cheese shredded
- ½ teaspoon mustard powder
- ¼ teaspoon smoked paprika
- Salt and pepper to taste
- Topping
- 2 tablespoons butter
- ¾ cup panko breadcrumbs
- Chopped parsley to garnish
Instructions
- Bring a pot of water to a boil. Cook the elbow pasta for 4 to 5 minutes, just until it is still firm and a little under al dente. Drain and rinse under cold water to stop the cooking.
- Add the rinsed pasta to the slow cooker. Pour in the evaporated milk and half and half. Add the shredded sharp cheddar, shredded white American cheese, mustard powder, smoked paprika, salt, and pepper. Stir to combine.
- Place the sliced butter on top. Cover and cook on low for 1½ to 2½ hours, stirring once every hour. The mac and cheese is done when the pasta is tender, the cheese is melted, and the sauce has thickened. Check at 1½ hours. Every slow cooker runs a little different.
- When the mac and cheese is almost done, make the topping. Melt 2 tablespoons of butter in a small skillet over medium heat. Add the panko breadcrumbs and toast, stirring, until golden brown.
- Spoon the mac and cheese into a serving dish or serve straight from the slow cooker. Sprinkle the toasted panko on top. Garnish with chopped parsley.
Video
Notes
- Shred your own cheese. Pre-shredded contains anti-caking agents that prevent smooth melting.
- Cook the pasta only 4 to 5 minutes. It finishes in the slow cooker. Undercook it. Rinse in cold water.
- White American cheese is key for creaminess. Ask the deli counter for an 8 oz block if the fridge section does not have it.
- Stir once every hour. Slow cookers have hot spots. One stir keeps the sauce even.
- Check at 1½ hours. It may be done. Do not go past 2½ hours or the pasta gets mushy.
- Use a 6-quart slow cooker. A 4-quart also works. Anything larger, double the batch.
- Swap half and half for whole milk if you want a thinner sauce.
- Add crispy bacon on top if you want to go big.
Nutrition
Serving: 1serving | Calories: 759kcal | Carbohydrates: 55g | Protein: 30g | Fat: 47g | Saturated Fat: 27g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.5g | Cholesterol: 134mg | Sodium: 679mg | Potassium: 406mg | Fiber: 2g | Sugar: 9g | Vitamin A: 1404IU | Vitamin C: 1mg | Calcium: 701mg | Iron: 1mg
