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Slow-Cooker Mac and Cheese
Ingredients
  • 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
  • ⅛ 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 ½-inch cubes
  • ½ cup shredded Parmesan cheese
  • 2 tablespoons butter
  • ⅔ cup Progresso™ plain panko crispy bread crumbs
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