Macaroni and cheese is one of those comfort foods that we enjoy as adults as much as we ever did as kids. But it was our Slow-Cooker Macaroni and Cheese, created in the Betty Crocker Kitchens, that made us fall in love with this classic all over again. Going beyond the box—plus the addition of a toasty, crunchy topping of Progresso panko breadcrumbs—turns this humble and hearty dish into something special. This easy recipe results in mac and cheese that’s creamy and rich while still staying true to the original flavors that have always made the dish a family favorite. Here’s how to make it!
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 the Parmesan cheese. Cover; cook on Low heat setting 2 1/2 hours or until macaroni is cooked, but not mushy.
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.