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 Progresso™ plain panko crispy bread crumbs
Preparation
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.
