Description

A creamy, indulgent mac and cheese made effortlessly in a slow cooker with a blend of sharp cheddar, mozzarella, and Parmesan cheeses, topped with a crispy toasted panko crust.

Ingredients

Scale

3 cups uncooked elbow macaroni (about 240g)
2 cups shredded sharp cheddar cheese (about 200g)
1 cup shredded mozzarella cheese (about 100g)
1/2 cup grated Parmesan cheese (about 50g)
3 cups whole milk (720 ml)
4 tablespoons unsalted butter, melted (60g)
1/4 cup all-purpose flour (30g)
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and black pepper to taste
1 cup panko breadcrumbs (about 50g)
2 tablespoons extra butter for topping, melted (30g)

Instructions

Step: In a mixing bowl, whisk together the melted butter and flour until smooth and combined to make a roux base. Set aside.
Step: Slowly pour in the whole milk while whisking continuously to avoid lumps. Add garlic powder, onion powder, salt, and pepper. Whisk until fully incorporated.
Step: Pour the uncooked elbow macaroni into the slow cooker insert. Pour the milk and roux mixture over the pasta, then stir gently to combine, ensuring pasta is evenly coated and submerged.
Step: Cover and cook on low for 2 hours. After 90 minutes, give it a gentle stir to prevent sticking and ensure even cooking. Pasta should be tender but not mushy.
Step: Once pasta is cooked, stir in shredded sharp cheddar, mozzarella, and Parmesan cheeses until fully melted and sauce is creamy and smooth. Taste and adjust seasoning if needed.
Step: While cheese melts, heat 2 tablespoons of butter in a small skillet over medium heat. Add panko breadcrumbs and toast, stirring frequently, until golden brown and crispy (about 3-5 minutes). Remove from heat.
Step: Sprinkle toasted panko evenly over mac and cheese in the crockpot. Switch slow cooker to ‘high’ and cook uncovered for an additional 15 minutes to crisp topping, or transfer to an oven-safe dish and broil for 3–5 minutes, watching carefully to avoid burning.
Step: Serve immediately, enjoying the creamy interior with crispy crust on top.

Notes

Use uncooked pasta for best results. Stir halfway through cooking to prevent sticking. Toast panko separately to keep topping crispy. If sauce thickens too much, stir in a splash of milk. For gluten-free, substitute pasta and flour accordingly.

Prep Time: PT10M
Cook Time: PT2H15M
Category: Main Course
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 450 kcal
Sugar: 8 g
Sodium: 650 mg
Fat: 22 g
Saturated Fat: 12 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 40 g
Fiber: 2 g
Protein: 18 g
Cholesterol: 65 mg

Keywords: mac and cheese, crockpot mac and cheese, slow cooker mac and cheese, creamy mac and cheese, three cheese mac and cheese, panko crust, comfort food