Ingredients List
- 3.5 cups milk
- 12 ounces evaporated milk
- ½ cup melted butter
- 1 teaspoon Dijon mustard
- ¾ teaspoon table salt
- ¼ teaspoon pepper
- 16 ounces elbow macaroni
- 16 ounces shredded cheddar
- 8 ounces shredded American cheese
- ½ cup parmesan cheese
- 2 tablespoons butter
- 2/3 cup crispy bed crumbs
Method
Spray the crock of a 5-quart or bigger slow cooker with nonstick cooking spray. Beat milk, butter, mustard, salt, and pepper in the crock, and then add the macaroni and cheeses; reserve ½ cup of the cheddar. Add the lid, and cook for 2.5 hours or until macaroni is tender. Stir, and then sprinkle remaining cheese on top, return the lid, and allow to stand for around 15 minutes to allow cheese to melt. Top with the breadcrumbs.
