Crock Pot Mac ’n’ Cheese — 1% Milk + No Egg

Instructions

1. 1

   Lightly spray or butter the crock pot insert so the pasta won’t cling — trust me, it helps with cleanup.

2. 2

   Add the dry pasta to the crock pot. Pour in the 1% milk, evaporated milk, and heavy cream. Scatter the butter pieces on top.

3. 3

   Stir in the Dijon mustard, salt, pepper, and paprika. Cover and cook on LOW for 2–3 hours or HIGH for 1–1.5 hours. Stir once about halfway through. Start checking the pasta at 1 hour on HIGH or 1.5 hours on LOW — you want it tender but still holding its shape.

4. 4

   When the pasta is just tender, switch the crock pot to LOW or turn it off. Add the cream cheese cubes and the cheeses in batches, stirring gently until everything is melted and silky. If the sauce seems a touch thin, let it sit uncovered for 10–15 minutes to thicken; if too thick, stir in a splash of milk.

5. 5

   Taste and adjust seasoning — more salt, pepper, or a pinch of cayenne if you like a little warmth. If you’d like a smoother, more "American" melt, stir the American cheese in last and allow it to fully dissolve.

6. 6

   Optional crunchy topping: mix panko with melted butter and sprinkle on top. Either transfer to a baking dish and broil for 2–3 minutes to toast, or set the crock pot to HIGH with the lid off for 10–15 minutes to gently brown the crumbs.

7. 7

   Serve warm. Store leftovers in the fridge for 3–4 days; reheat gently with a splash of milk or cream to revive creaminess.