Crisp-Topped Garlic Parmesan Mac

Melissa Hart

Crisp-Topped Garlic Parmesan Mac

This is the one for people who think the browned top is the best part. The crock makes the creamy garlic-Parmesan macaroni, then a shallow broiler-safe dish gives the crumbs three fast minutes of real heat. Never put an ordinary stoneware crock insert under the broiler.

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Prep Time 25

Cook Time 1 45

Total Time 2 10

Servings: 10

Ingredients Method

Ingredients

1 lb cavatappi pasta
2 tsp kosher salt divided
2 tbsp unsalted butter
24 oz evaporated milk
2 cups whole milk
3 cloves garlic minced
3 cups freshly shredded white cheddar cheese
2 cups finely grated Parmesan cheese divided
1 cup panko breadcrumbs
3 tbsp melted unsalted butter
1/2 tsp black pepper

Method

Boil the cavatappi in water with 1 teaspoon salt for 3 minutes less than the package directs and drain.
Butter a 6-quart crockpot and add the pasta, evaporated milk, whole milk, garlic, pepper and remaining salt.
Cook on low for 45 minutes, then stir in the cheddar and 1 1/2 cups Parmesan and cook for 45 minutes more.
Transfer the hot macaroni to a shallow broiler-safe 9-by-13-inch dish; do not broil the crockpot insert.
Mix the panko, melted butter and remaining Parmesan, scatter it evenly over the macaroni, and broil 5 inches from the heat for 2 to 3 minutes until patchy golden.