"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Slow-Cooker Mac and Cheese Recipe

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This recipe for Slow-Cooker Mac and Cheese, by , is from Carmen's Favourite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
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 plain panko crispy bread crumbs

Directions:
Directions:
Spray 5-quart slow cooker with cooking spray. In slow cooker, beat milks, melted butter, mustard, salt and peppers with whisk. Add macaroni and 3 1/2 cups of the Cheddar cheese, the cubed cheese and Parmesan cheese. Cover; cook on Low heat setting 1 hour. Stir well. Cover; cook 1 to 1 1/2 hours or until pasta is cooked, but not mushy.

Stir until mac and cheese is combined and creamy. Sprinkle remaining 1/2 cup Cheddar cheese on top. Cover; let stand about 15 minutes or until melted.

Meanwhile, in 8-inch skillet, heat 2 tablespoons butter over medium heat. Add bread crumbs; stir to coat. Cook and stir about 3 minutes or until lightly browned. Sprinkle over mac and cheese, and serve.

 

 

 

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