Any leftovers can be stored, covered in the refrigerator.Sprinkle this over the mac and cheese if desired. Add the Italian cheese and macaroni and sprinkle with pepper to taste - stir gently to coat evenly. Combine milk, evaporated milk, butter, eggs, and salt in slow cooker and whisk until smooth. When it begins to foam, add the bread crumbs, Cook over medium heat, stirring frequently, until they crisp up and turn golden brown. Add 2 cups uncooked macaroni, 2 cups milk, 1/2 lb cubed Velveeta cheese, 1/2 cup shredded cheddar, 2 tbsp butter, 1/2 tsp each of garlic powder, onion powder. Directions: Grease the inside of your slow cooker with cooking spray. To make the crispy bread crumb topping, melt the butter in a small skillet.

Once done, turn the crock pot to the warm setting until ready to serve.During the last 15 minutes of cooking, sprinkle with the remaining 30g (1/4 cup) of cheddar cheese. Cover and cook on low for an hour to an hour and a half, stirring occasionally.

Pour in the evaporated milk, the cream, 60g (1/2 cup) of the strong cheddar, the cubed Jack cheese and salt and pepper to taste, remembering that cheese can be salty. Stir to melt the butter and coat the macaroni.

Spray a small slow cooker/crock pot with some non stick low fat cooking spray.

Cook the pasta according to the package directions, until just al dente.

Ultimate crock pot mac amp cheese