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Mac and Cheese

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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

Details

Servings 8

Preparation

Step 1

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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