Slow-Cooker Macaroni and Cheese

Name: Slow-Cooker Macaroni and Cheese
Yield: Serves 6 to 8
Ingredients: 1 pound, elbow macaroni or small shells; 1 tablespoon, vegetable oil; 3 cups, boiling water, plus extra as needed; 2 , (12-ounce) cans evaporated milk; 2 (11-ounce) cans condensed, cheddar cheese soup; 8 ounces, mild cheddar cheese, shredded (2 cups); 8 ounces, Monterey Jack cheese, shredded (2 cups); 1 teaspoon, dry mustard; , Salt and pepper; 1 cup, bread crumb topping, to taste

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We found a way to make slow cooker mac and cheese that tastes fresh off the stove.

A cookbook recipe exclusively for All-Access members from The Complete Slow Cooker

SERVES6 to 8

TIME1 to 2 hours on high

Slow cooker size4 to 7 quarts

A cookbook recipe exclusively for All-Access members from The Complete Slow Cooker

WHY THIS RECIPE WORKS

Slow-cooker macaroni and cheese is notoriously finicky—the pasta is usually overcooked and flabby, and the dairy-based sauce breaks and curdles during the long cooking time, resulting in a grainy, separated sauce. We found that toasting our...

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