Slow Cooker Macaroni and Cheese
- 8 oz Macaroni cooked al dente
- 8 oz Sharp Cheddar Cheese
- 8 oz Pepper Jack Cheese
- 8 oz Velvetta
- 1 1/2 cup Milk
- 3 tbsp Butter melted
- 1 cup Panko Bread Crumbs
Cut all the cheese into cubes.
Spray Slow cooker with non-stick spray.
Pour macaroni in bottom of slow cooker.
Spread the cheese cubes around on top of the macaroni.
Pour milk over contents.
Cook on low for about 2 1/2 hours (optionally stirring halfway through).
In a bowl combine melted butter and bread crumbs. Toss to coat.
Place on baking sheet and toast in 250 oven until golden (about 10 minutes)
Sprinkle toasted bread crumbs over top of macaroni.
Place a paper towel over lid to absorb excess moisture and recover for another 30 minutes of cooking.
Calories: 565kcal | Carbohydrates: 27g | Protein: 32g | Fat: 37g | Saturated Fat: 23g | Cholesterol: 111mg | Sodium: 1187mg | Potassium: 315mg | Fiber: 1g | Sugar: 8g | Vitamin A: 1317IU | Calcium: 863mg | Iron: 1mg