Mac & Cheese

10 oz. (about 2-1/4 cups) dry elbow macaroni
1 cup shredded cheddar cheese
1 cup shredded Gruyere cheese
8 oz. American cheese, thinly sliced and roughly chopped
1-1/2 cups milk
1 can (12 oz.) evaporated milk
1-1/2 teaspoons Worcestershire sauce
3/4 teaspoon dry mustard
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon unsalted butter
1/2 cup panko bread crumbs

Coat inside of slow cooker bowl with nonstick cooking spray.

Combine macaroni, cheddar, Gruyere and American cheese, milk and evaporated milk in slow cooker bowl; stir well and cover; cook on HIGH for 3 hours or LOW for 4 hours.

When 30 minutes cooking time remain, stir in Worcestershire, mustard, salt, and pepper.

Melt butter in a small nonstick skillet over medium-high heat. Stir in panko and cook, stirring often, for 2 minutes or until toasted and golden. Sprinkle over Mac & Cheese and serve immediately.

Serves 8.

Family Circle magazine, Feb. 2011, p. 186.