Slow-Cooker Mac & Cheese

Recipe from Family Circle
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  • 10 ounce (2 1/4 cups) dry elbow macaroni
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Gruyere cheese
  • 8 ounces American cheese, thinly sliced and roughly chopped
  • 1 1/2 cups milk
  • 1 12 ounce can evaporated milk
  • 1 1/2 teaspoons Worcestershire sauce
  • 3/4 teaspoon dry mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon unsalted butter
  • 1/2 cup panko bread crumbs
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Coat inside of slow-cooker bowl with nonstick cooking spray.
Combine macaroni, cheddar, Gruyere and American cheeses,
milk and evaporated 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 medium-high heat. Stir in panko and cook, stirring often, for 2 minutes or until toasted and golden. Sprinkle over Mac & Cheese and serve immediately.

nutrition information

Per Serving: cal. (kcal) 452, Fat, total (g) 25, chol. (mg) 71, sat. fat (g) 17, carb. (g) 35, fiber (g) 1, pro. (g) 24, sodium (mg) 646, Percent Daily Values are based on a 2,000 calorie diet
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