Recipe Station

Using Velveeta makes this sauce extra creamy, but it’s the parmesan that gives it that little extra kick. My family likes a bit of kick to the sauce, so we always use extra sharp cheddar, but if you prefer you can use mild. For a little extra something, I like to add in a dash of cayenne.

Let’s Get Started…

The Ingredients To Gather:

• 3 ½ cups whole milk
• 1 can (12 oz) evaporated milk
• ½ cup butter, melted
• 1 teaspoon Dijon mustard
• ¾ teaspoon salt
• ¼ 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
• ½ cup shredded Parmesan cheese
• 2 tablespoons butter
• 2/3 cup plain panko crispy bread crumbs

The Step By Step Directions To Follow:

1. Coat slow cooker with cooking spray.
2. Add whole and evaporated milk, melted butter, spices and mustard and whisk together.
3. Pour in macaroni and 3 ½ cups of cheddar, cubed, and Parmesan cheeses.
4. Cover and cook on low for 2 ½ hours, checking in the last half hour to make sure pasta only cooks until al dente.
5. Mix in remaining cheddar cheese and let stand while cheese melts.
6. Brown bread crumbs in two tablespoons of butter on a skillet.
7. Sprinkle over macaroni and cheese and serve.

Finished!

Have You Ever Made A Mac & Cheese That Was So Simple Yet Still Covered All The Classic Flavors So Perfectly? If You Liked It As Much As We Did, Be Sure To Share. Also Let Us Know If You Added Any Ingredients That Made It Even Better.

Happy Cooking & Enjoy!

Article Source: Betty Crocker