Print

Creamy Crockpot Mac and Cheese Recipe with Crunchy Panko Topping Perfect for Easy Dinners

creamy crockpot mac and cheese - featured image
Print Recipe

A creamy, melt-in-your-mouth mac and cheese made effortlessly in a slow cooker, topped with a crunchy panko crust for the perfect texture contrast. Ideal for cozy, easy dinners with minimal fuss.

Ingredients

Scale
  • 12 ounces elbow macaroni
  • 3 cups shredded sharp cheddar cheese (about 12 ounces)
  • 3 cups whole milk
  • 1 cup heavy cream
  • 4 tablespoons unsalted butter, melted
  • 3 tablespoons all-purpose flour
  • 1 teaspoon salt, or to taste
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon garlic powder (optional)
  • 1 cup panko breadcrumbs (about 100 grams)
  • 2 tablespoons olive oil
  • ¼ cup grated Parmesan cheese (about 25 grams)

Instructions

  1. In a medium bowl, whisk together the melted butter and flour until smooth to make a roux. Set aside.
  2. In the slow cooker insert, pour in the whole milk, heavy cream, salt, black pepper, and garlic powder. Whisk gently to combine.
  3. Slowly whisk the butter-flour roux into the milk mixture in the slow cooker, ensuring no lumps remain.
  4. Stir in the dry elbow macaroni and 2 ½ cups of shredded cheddar cheese. Reserve the remaining ½ cup cheddar for topping. Mix gently until pasta is evenly coated.
  5. Cover and cook on low for 2 hours, stirring every 30 minutes if possible to prevent sticking and ensure even cooking. Pasta should be tender and sauce creamy.
  6. While cooking, heat olive oil in a skillet over medium heat. Add panko breadcrumbs and toast until golden brown, about 3–5 minutes, stirring frequently. Remove from heat and stir in grated Parmesan cheese.
  7. Once pasta is cooked, stir in the reserved ½ cup cheddar cheese until melted.
  8. Sprinkle the toasted panko mixture evenly over the top.
  9. Optional: If the slow cooker insert is oven-safe, broil under the broiler for 2–3 minutes to brown the topping. Otherwise, transfer to a baking dish and broil until golden and crispy, watching carefully to avoid burning.
  10. Let the mac and cheese rest for 5 minutes before serving to thicken the sauce and meld flavors.

Notes

Stir every 30 minutes during cooking to prevent pasta from sticking. Use freshly shredded cheese for better melt and texture. Toast panko with olive oil and Parmesan for a crunchy, flavorful topping. If sauce is too thin after cooking, add extra cheese or cream. Broil carefully to avoid burning the topping. Use a 6-quart slow cooker to prevent overflow.

Nutrition

Keywords: creamy mac and cheese, crockpot mac and cheese, slow cooker mac and cheese, panko topping, easy dinner, comfort food, cheesy pasta

Find it online: https://elvafood.com/creamy-crockpot-mac-and-cheese-recipe-with-crunchy-panko-topping-perfect-for-easy-dinners/