Slow Cooker Mac & Cheese

[julie515]

 I got this recipe in an e-mail from Parents.

Ingredients

• 10  ounces (2 1/4 cups)  dry elbow macaroni
• 1  cup  shredded cheddar cheese
• 1  cup  shredded Gruyère cheese
• 8  ounces  American cheese, thinly sliced and roughly chopped
• 1 1/2  cups  milk
• 1  can (12 ounces)  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

Directions

Coat inside of slow cooker bowl with nonstick cooking spray.

Combine macaroni, cheddar, Gruyère 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 mediumhigh heat. Stir in panko and cook, stirring often, for 2 minutes or until toasted and golden. Sprinkle over Mac & Cheese and serve immediately.