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Prep 15min
Total2hr20min
Ingredients8
Servings5
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Ingredients
2
tablespoons butter, melted
1
cup milk
1
can (12 oz) evaporated milk
2 1/2
cups shredded sharp Cheddar cheese (10 oz)
6
oz Kraft™ Velveeta™ original cheese, cut into 1/2-inch cubes
8
oz uncooked penne pasta (about 2 1/2 cups)
2
tablespoons butter
1/2
cup Progresso™ plain panko crispy bread crumbs
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Steps
1
Spray 3- to 4-quart slow cooker with cooking spray. In slow cooker, stir 2 tablespoons melted butter, the milk, evaporated milk, cheeses and pasta until well mixed.
2
Cover; cook on Low heat setting 1 hour. Stir; cook 1 to 1 1/2 hours longer or until pasta is tender. Stir well; let stand, covered, 5 minutes before serving.
3
Meanwhile, in 8-inch nonstick skillet, melt 2 tablespoons butter over medium heat. Add bread crumbs; cook 3 to 4 minutes, stirring frequently, until golden brown. Sprinkle over pasta.
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The secret to this slow-cooker macaroni and cheese is the Velveeta™ cheese, which gives it a smooth and creamy texture.
Like a little spice? Stir 1/2 teaspoon crushed red pepper flakes into pasta mixture before cooking.
Serve with steamed veggies or a green salad on the side to round out the meal.
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