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Creamy Crockpot Mac and Cheese Recipe with Crispy Herb Topping

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A creamy, comforting mac and cheese made effortlessly in a slow cooker, topped with a crispy herb breadcrumb crunch for the perfect texture contrast.

Ingredients

Scale
  • 3 cups elbow macaroni (about 270g)
  • 3 cups shredded sharp cheddar cheese (about 340g)
  • 3 cups whole milk (720ml)
  • 1 cup heavy cream (240ml)
  • 4 tablespoons unsalted butter (56g), softened
  • 1/4 cup all-purpose flour (30g)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and freshly ground black pepper to taste
  • For the crispy herb topping:
  • 1 cup panko breadcrumbs (about 100g)
  • 2 tablespoons fresh parsley, finely chopped
  • 1 tablespoon fresh thyme leaves, minced (optional)
  • 2 tablespoons olive oil or melted butter
  • Pinch of sea salt and pepper

Instructions

  1. Prepare the cheese sauce base: In a medium saucepan over medium heat, melt 4 tablespoons of unsalted butter. Whisk in 1/4 cup all-purpose flour and cook for 1-2 minutes until smooth and slightly nutty.
  2. Slowly whisk in 3 cups whole milk and 1 cup heavy cream. Bring to a gentle simmer, stirring to thicken (about 3 minutes). Stir in garlic powder, onion powder, salt, and pepper. Remove from heat.
  3. Add uncooked elbow macaroni and shredded sharp cheddar cheese into the crockpot. Pour warm cheese sauce over and stir gently to combine, ensuring pasta is submerged.
  4. Cover and cook on LOW for 2 to 3 hours. Check at 2 hours; pasta should be tender but not mushy. Cook longer if needed, avoiding frequent lid opening.
  5. Prepare the crispy herb topping: Preheat oven to 375°F (190°C). Toss panko breadcrumbs with olive oil or melted butter, parsley, thyme, salt, and pepper. Spread on a baking sheet.
  6. Bake topping for 8-10 minutes until golden and crisp, shaking pan halfway through. Watch carefully to prevent burning.
  7. Once mac and cheese is done, stir gently, spoon into bowls, and sprinkle the crispy herb topping on top before serving.

Notes

If mac and cheese is too thick after cooking, stir in a splash of milk to loosen. If too watery, cook uncovered on HIGH for 10-15 minutes to evaporate excess liquid. Toast the breadcrumb topping separately to keep it crispy. Use gluten-free pasta and breadcrumbs for a gluten-free version. Substitute heavy cream with full-fat coconut milk for dairy-free.

Nutrition

Keywords: mac and cheese, crockpot mac and cheese, slow cooker recipe, creamy mac and cheese, crispy herb topping, comfort food, easy dinner

Find it online: https://blingbite.com/creamy-crockpot-mac-and-cheese-recipe-with-crispy-herb-topping-easy-and-perfect/