Slow-Cooker Mac & Cheese
Recipe from Family Circle

Slow-Cooker Mac & Cheese

by 2  people

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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 
  • 1  12  ounce can 
    evaporated milk
  • 1 1/2  teaspoons 
    Worcestershire sauce
  • 3/4  teaspoon 
    dry mustard
  • 1/4  teaspoon 
  • 1/4  teaspoon 
    black pepper
  • 1   tablespoon 
    unsalted butter
  • 1/2  cup 
    panko bread crumbs
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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