Mac and Cheese
By jonil
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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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