Slow-Cooker Mac & Cheese
Creamy and classic, cheesy pasta in the crock pot will be the hit of the potluck or family dinner.
Servings
8 servings
Prep Time
15 minutes
Total Time
3 hours 15 minutes
Ingredients
- 10ounces elbow macaroni (2 1/4 cups)
- 1cup shredded Cheddar cheese
- 1cup shredded Gruyère cheese
- 8ounces American cheese, thinly sliced and roughly chopped
- 1 1/2cups milk
- 112-ounce can evaporated milk
- 1 1/2teaspoons Worcestershire sauce
- 3/4teaspoon dry mustard
- 1/4teaspoon salt
- 1/4teaspoon black pepper
- 1tablespoon unsalted butter
- 1/2cup panko breadcrumbs
Instructions
- Coat the inside of the slow-cooker bowl with cooking spray.
- Combine macaroni, Cheddar, Gruyère and American cheeses, milk and evaporated milk in the slow cooker; 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 the top and serve immediately.
Nutrition Facts
Per serving (recipe makes 8 servings)
| Calories | 452kcal |
|---|---|
| Carbohydrate Total | 35g |
| Fiber | 1g |
| Total Fat | 25g |
| Saturated Fat | 17g |
| Cholesterol | 71mg |
| Sodium | 646mg |
| Protein | 24g |
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