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Slow Cooker Macaroni and Cheese Recipe

Slow Cooker Mac and Cheese with yellow cheese-coated elbow macaroni in an ivory bowl
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Decadent slow cooker mac and cheese made with three different cheeses, perfectly cooked macaroni noodles and a crispy topping!

Ingredients

Scale
  • 2 ¼ cups dry elbow macaroni
  • 1 cup cheddar cheese (shredded)
  • 1 cup Gruyere cheese (shredded)
  • 8 ounces American cheese (thinly sliced and roughly chopped)
  • 1 ½ cups milk
  • 12 ounces evaporated milk
  • 1 ½ teaspoons Worcestershire sauce
  • ¾ teaspoon dry mustard
  • Salt and pepper (to taste)
  • 2 tablespoons unsalted butter
  • ⅔ cup panko crumbs

Instructions

  1. Prepare inside of your slow cooker with a non stick spray coating all parts.
  2. Next add macaroni, all cheeses, and both milks to the slow cooker and stir together to combine. Once thoroughly mixed, turn on slow cooker and cook for 3 hours on high or 4 hours on low.
  3. When 25 minutes are left for cooking the macaroni, stir in the worcestershire sauce, dry mustard and salt and pepper and allow to completely cook.
  4. Finally add butter to a medium skillet on medium heat and allow to melt. Next add panko crumbs and cook to golden brown color. Sprinkle toasted crumbs over macaroni and cheese and serve.

Nutrition

Keywords: crock pot mac and cheese, crockpot mac and cheese, crockpot macaroni and cheese, slow cooker mac and cheese

Find it online: https://recipenly.com/slow-cooker-macaroni-and-cheese/