Description
This mac and cheese nails the perfect balance: silky smooth from evaporated milk and bold from sharp cheddar. Just before serving, a buttery breadcrumb broil gives it that golden crunch you didn’t know your slow cooker could deliver.
Ingredients
2½ cups uncooked elbow macaroni
1 (12 oz) can evaporated milk
2 cups whole milk
3 cups shredded sharp cheddar cheese
½ tsp dry mustard (optional)
Salt & pepper, to taste
1 cup seasoned breadcrumbs
2 tbsp melted butter
Instructions
Grease your slow cooker. Add uncooked pasta, evaporated milk, regular milk, cheese, mustard, salt, and pepper. Stir to combine.
Cover and cook on LOW for 2 to 3 hours, stirring once or twice, until pasta is tender and sauce is creamy.
Meanwhile, mix breadcrumbs with melted butter.
Transfer cooked mac to a baking dish, top with buttery crumbs, and broil for 2–3 minutes until golden and crisp.
Serve hot and melty.
- Prep Time: 10 minutes
- Category: Dinner, Main Course
Nutrition
- Calories: 410
- Fat: 22g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 18g