Mac and Cheese

Mac and Cheese
Mac and Cheese

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • 10

    oz. (about 2 1/2 cups) dry elbow macaroni

  • 1

    cup shredded cheddar cheese

  • 1

    cup shredded Gruyere cheese

  • 8

    oz. American cheese, thinly sliced and roughly chopped

  • 1 1/2

    cups milk

  • 1

    can (12oz) evaporated milk

  • 1 1/2

    tsp Worcestershire sauce

  • 3/4

    tsp dry mustard

  • 1/4

    tsp salt

  • 1/4

    tsp pepper

  • 1

    Tblsp unsalted butter

  • 1/2

    cup Panko bread crumbs

Directions

Coat inside of slow cooker bowl with nonstick cooking spray. Combine macaroni, cheddar Gruyere and American cheeses, milk and evap milk in slow cooker bowl; stir well and cover; cook on High for 3 hours or Low for 4 hours. When there is 30 minutes cook time remaining; stir in Worcestershire, mustard, salt and pepper. Melt butter in a small nonstick skillet over med-high heat. Stir in panko and cook, stirring often, for 2 minutes or until toasted and golden. Sprinkle over Mac and Cheese and serve immediately.

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