Instructions
- Grease the inside of a 4-quart or larger slow cooker.
- Add uncooked Pasta to the slow cooker.
- In a saucepan, melt Butter over medium heat. Whisk in Flour and cook for 1-2 minutes to create a roux.
- Gradually whisk in Heavy Cream until smooth. Bring to a simmer, stirring constantly, until thickened (about 5-7 minutes). This is your béchamel sauce.
- Remove from heat and stir in Salt, White Pepper, White Cheddar, Gouda, Parmesan, and Fontina Cheese until melted and smooth.
- Pour Cheese Sauce over the uncooked Pasta in the slow cooker. Stir well to coat.
- Cover and cook on Low for 2-3 hours, or on High for 1-1.5 hours, stirring occasionally, until pasta is tender and sauce is bubbly.
- In a small bowl, combine Panko Breadcrumbs and Melted Butter. Sprinkle evenly over the mac and cheese.
- Increase heat to High and cook for an additional 15-20 minutes, or until topping is golden brown and crispy.
- Serve immediately.
