Our Crockpot Mac & Cheese Is Impossible To Mess Up

Yields: 8-10 servings

Prep Time: 10 mins

Total Time: 1 hour 25 mins

Ingredients

Mac & Cheese

• Kosher salt

• 1 lb.

  (16-oz.) large elbow or corkscrew pasta

• Cooking spray

• 6 oz.

  cream cheese, cut into pieces, room temperature

• 5 tbsp.

  unsalted butter, cut into pieces

• 1

  (12-oz.) can evaporated milk

• 1 c.

  (240 mL) half-and-half

• 3/4 c.

  (180 mL) (or more) whole milk

• 1 1/2 tsp.

  dry mustard powder

• 3/4 tsp.

  garlic powder

• 1/8 tsp.

  ground nutmeg

• 3 c.

  shredded sharp cheddar

• 1 c.

  shredded Gruyère

• 1 c.

  shredded mozzarella

• 1/3 c.

  sour cream, room temperature

Panko Topping

• 1 c.

  panko bread crumbs

• 1 tsp.

  dried parsley

• 1 tsp.

  garlic powder

• 1 tsp.

  kosher salt

• 1/2 tsp.

  freshly ground black pepper

• 2 tsp.

  unsalted butter

Directions

Mac & Cheese

1. In a large pot of boiling salted water, cook pasta, stirring occasionally, until very al dente, 3 to 4 minutes less than minimum time according to package directions. Drain.

2. Spray a large slow cooker with cooking spray. Add pasta, cream cheese, and butter and stir to combine (it's okay if butter and cream cheese don't melt all the way). Add evaporated milk, half-and-half, whole milk, mustard powder, garlic powder, and nutmeg; season with salt and pepper and stir to combine. Cover and cook on low, stirring once halfway through, until pasta is al dente (If pasta isn't quite al dente after 1 hour, continue to cook, checking and stirring every 15 minutes or so; all slow cookers vary!)

3. Add cheddar, Gruyère, mozzarella, and sour cream and stir to combine. Cover and continue to cook on low until cheese is melted and warmed through, 8 to 10 minutes.

4. At this point, you can serve immediately, or cover and reduce to warm until ready to serve, ideally within 1 hour. If the macaroni and cheese thickens a little too much prior to serving, stir in a splash of milk to loosen.

Panko Topping

1. In a small bowl, mix panko, parsley, garlic powder, salt, and pepper until combined.

2. In a small skillet over medium heat, melt butter. Add panko mixture and cook, stirring frequently, until golden and fragrant, 2 to 3 minutes.

3. Top macaroni and cheese with panko mixture.

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