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Slow-Cooker Mac and Cheese
Slow-Cooker Mac and Cheese
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Prep Time:
20 minutes
Total Time:
3 hours 5 minutes
Indulge in a creamy, cheesy spin on classic mac topped with crunchy breadcrumbs.
Ingredients:
  • 3 1/2 cups whole milk
  • 1 can (12 oz) evaporated milk
  • 1/2 cup butter, melted
  • 1 teaspoon Dijon mustard
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon ground red pepper (cayenne)
  • 1 box (16 oz) elbow macaroni
  • 4 cups shredded Cheddar cheese (16 oz)
  • 8 oz Kraft™ Velveeta™ cheese, cut into 1/2-inch cubes
  • 1/2 cup shredded Parmesan cheese
  • 2 tablespoons butter
  • 2/3 cup Progresso™ plain panko crispy bread crumbs
Instructions:
  • Ensure the 5-quart slow cooker is coated with cooking spray. Whisk together milks, melted butter, mustard, salt, and peppers in the slow cooker. Add macaroni, 3 1/2 cups of Cheddar cheese, cubed cheese, and Parmesan cheese. Cover and cook on Low heat setting for 1 hour. Stir thoroughly, cover, and continue to cook for 1 to 1 1/2 hours until the pasta is cooked to al dente perfection.
  • Stir until the mac and cheese is smooth and creamy. Sprinkle the remaining 1/2 cup of Cheddar cheese on top. Cover and let sit for about 15 minutes until the cheese is melted.
  • In an 8-inch skillet, melt 2 tablespoons of butter over medium heat. Toss in bread crumbs and stir until coated. Continue to cook and stir for about 3 minutes until they turn lightly brown. Sprinkle the crunchy topping over the mac and cheese before serving.

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